The Easiest Beef Wellington

Ingredients

• 1 lb Beef Tenderloin (center‑cut, untrimmed is fine)
• to taste Kosher Salt (generous seasoning on all sides)
• to taste Freshly Cracked Black Pepper (season all sides)
• 2 tbsp Neutral High‑Smoke‑Point Oil (e.g., canola, grapeseed, or avocado oil)
• 2 tbsp Dijon Mustard (brush on seared beef)
• 1 lb Cremini Mushrooms (cleaned, stems on)
• 2 small Shallots (peeled)
• 3 cloves Garlic
• 2 tbsp Olive Oil (for cooking duxelles; can substitute butter)
• 1 tsp Fresh Thyme Leaves (optional, added to duxelles)
• 8 slices Prosciutto (pre‑sliced, overlapping like shingles)
• 2 tbsp All‑Purpose Flour (for dusting pastry)
• 1 sheet Puff Pastry (store‑bought, thawed if frozen)
• 2 Egg Yolks (for egg wash)
• 2 tbsp Water (for egg wash)
• 2.5 tbsp Unsalted Butter (for sauce)
• 1 medium Shallot (diced for sauce)
• 2 cloves Garlic (thinly sliced for sauce)
• 1 tbsp Coarsely Cracked Black Peppercorns
• 0.5 cup Beef Stock (low‑sodium)
• 0.5 cup Heavy Whipping Cream
• 1.5 tsp Worcestershire Sauce
• 1 tsp Lemon Zest (fresh)
• 1 tbsp Unsalted Butter (finish sauce)
• to taste Flaky Sea Salt (optional topping)
• 8 oz Broccolini (trimmed)
• 1 tbsp High‑Smoke‑Point Oil (for searing broccolini (avocado or grapeseed))
• 1 tbsp Lemon Juice (finish broccolini)

Instructions

1. Bring Beef to Room Temperature (Optional)

   Remove the beef tenderloin from the refrigerator and let it sit uncovered on a plate for about 20 minutes so it comes closer to room temperature.

   Time: PT20M

2. Season the Beef

   Pat the beef dry with paper towels, then generously coat all sides with kosher salt and freshly cracked black pepper.

   Time: PT3M

3. Sear the Beef

   Heat 2 tbsp neutral oil in a large skillet over medium‑high heat until shimmering. Add the beef, placing it toward the edge of the pan. Sear 1–2 minutes per side, turning frequently to develop a light crust on all sides. Remove from heat.

   Time: PT5M

4. Apply Dijon Mustard

   Brush the seared beef all over with 2 tbsp Dijon mustard, spreading it evenly.

   Time: PT1M

5. Prepare the Mushroom Duxelles

   Combine the cremini mushrooms, peeled shallots, and garlic cloves in a food processor. Pulse a few times until coarsely chopped; a few small chunks are fine.

   Time: PT2M

6. Cook the Duxelles

   In the same skillet, heat 2 tbsp olive oil over medium heat. Add the processed mushroom mixture, season with a pinch of salt and pepper, and cook, stirring frequently, until the mixture releases its moisture and then dries to a thick paste (3–5 minutes). Optional: stir in fresh thyme leaves at the end.

   Time: PT5M

7. Cool the Duxelles Quickly

   Spread the hot duxelles thinly on a large plate or sheet pan to cool. Place the plate in the refrigerator for about 5 minutes or until the mixture is cold to the touch.

   Time: PT5M

8. Lay Out Prosciutto

   On a sheet of plastic wrap, arrange 8 slices of pre‑sliced prosciutto in a slightly overlapping shingle pattern, covering roughly the lower third of the wrap.

   Time: PT2M

9. Spread Duxelles on Prosciutto

   Evenly spread the cooled duxelles over the prosciutto, leaving about a ½‑inch border around the edges.

   Time: PT2M

10. Wrap the Beef

    Place the mustard‑coated beef on top of the duxelles‑covered prosciutto. Using the plastic wrap, roll the meat tightly, pulling the wrap as you go to create a compact parcel. Twist the ends of the wrap to seal and crimp the edges.

    Time: PT5M

11. Make Egg Wash

    In a small bowl, whisk together 2 egg yolks and 2 tbsp water until smooth.

    Time: PT2M

12. Prepare Puff Pastry

    Lightly dust a work surface with flour. Unfold the puff pastry sheet and roll it with a rolling pin to about ¼‑inch thickness, forming a rectangle roughly 16 in × 6 in. Trim any ragged edges.

    Time: PT10M

13. Brush Pastry Edges

    Using the egg wash, brush a generous border around the entire perimeter of the rolled pastry.

    Time: PT2M

14. Encase the Beef in Pastry

    Remove the plastic wrap from the beef parcel. Place the parcel on the lower third of the pastry sheet. Brush the exposed pastry border with egg wash, then roll the pastry over the meat, sealing the seam. Trim excess pastry and crimp the edges to finish.

    Time: PT5M

15. Preheat Oven

    Preheat a convection oven to 400°F (or 425°F for a conventional oven).

    Time: PT10M

    Temperature: 400°F

16. Final Egg Wash and Optional Salt

    Brush the entire surface of the wrapped Wellington with a thin layer of egg wash. Sprinkle flaky sea salt on top if desired.

    Time: PT2M

17. Bake the Wellington

    Place the Wellington on a parchment‑lined baking sheet. Bake for 20–30 minutes, or until the pastry is deep golden and an instant‑read thermometer inserted into the center of the meat reads 125–130°F (medium‑rare).

    Time: PT25M

    Temperature: 400°F

18. Prepare Peppercorn Cream Sauce (Optional)

    In a saucepan, melt 2.5 tbsp butter over medium heat. Add the diced shallot, sliced garlic, and 1 tbsp coarsely cracked peppercorns; sauté 2–3 minutes until softened. Increase heat, add ½ cup beef stock, and reduce by half (≈2 minutes). Stir in ½ cup heavy cream, bring to a boil, then reduce until thickened (2–3 minutes). Remove from heat and whisk in 1.5 tsp Worcestershire sauce, 1 tsp lemon zest, and 1 tbsp butter. Season with salt to taste.

    Time: PT10M

19. Sear Broccolini

    Heat 1 tbsp high‑smoke‑point oil in a 12‑inch skillet until nearly smoking. Add the broccolini in a single layer, let it sear undisturbed 1–2 minutes, then flip and sear the other side 2–3 minutes. Reduce heat to medium and cook another 2–3 minutes until bright‑green and crisp‑tender. Season with salt and finish with 1 tbsp lemon juice.

    Time: PT6M

20. Rest the Wellington

    Transfer the baked Wellington to a wire rack and let it rest for at least 5 minutes before slicing. This allows juices to redistribute and carry‑over cooking to finish.

    Time: PT5M

21. Plate and Serve

    Slice the Wellington into 1‑inch thick rounds. Arrange on plates with sautéed broccolini and drizzle with peppercorn cream sauce. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

750

Protein

35 g

Carbohydrates

45 g

Fat

45 g

Fiber

3 g