Freezing Makes The Perfect Beef Wellington Foolproof & Easy

Ingredients

• 2 lb Beef Tenderloin (center cut) (trimmed, weight used for 1% salt calculation)
• 0.32 oz Kosher Salt (about 1% of beef weight)
• 1 tsp Freshly Ground Black Pepper (for seasoning beef before sear)
• 2 tbsp Canola Oil (part of 80/20 oil mix for searing)
• 0.5 tbsp Beef Tallow (part of 80/20 oil mix for searing, adds beef flavor)
• 1 lb Mushrooms (cremini or button) (finely chopped for duxelle)
• 2 Shallots (minced, added to duxelle)
• 2 tbsp Unsalted Butter (for sautéing mushrooms)
• 1 tsp Fresh Thyme (dried or fresh, added to duxelle)
• 0.5 tsp Dried Oregano (seasoning for duxelle)
• 2 tbsp Madeira Wine (optional, deglazes duxelle)
• 2 tbsp Dijon Mustard (brush onto beef before wrapping)
• 8 slices Prosciutto (or Lardo) (thin slices, forms waterproof layer)
• 1 sheet Store‑Bought Puff Pastry (high‑quality, kept chilled)
• 1 Large Egg (beaten, used for egg wash)
• 1 tsp Fresh Rosemary (optional spray for lattice windows)

Instructions

1. Season Beef

   Pat the beef tenderloin dry, then season evenly with 0.32 oz kosher salt (about 1% of its weight).

   Time: PT5M

2. Sous‑Vide the Beef

   Place the seasoned beef in a vacuum‑sealed bag (or zip‑lock with water displacement) and cook in a sous‑vide water bath at 130°F until the internal temperature reaches 130°F, about 2 hours.

   Time: PT2H

   Temperature: 130°F

3. Cool the Beef

   Remove the bag, unwrap the beef, pat dry, and chill in the refrigerator for at least 30 minutes to firm up for searing.

   Time: PT30M

4. Prepare Searing Oil

   Combine 2 tbsp canola oil with 0.5 tbsp beef tallow in the skillet and heat to 400°F.

   Time: PT5M

   Temperature: 400°F

5. Sear the Beef

   Shallow‑fry the chilled beef for about 2 minutes per side until a deep brown crust forms. Season with fresh ground black pepper.

   Time: PT5M

   Temperature: 400°F

6. Chill After Sear

   Transfer the seared beef back to the refrigerator to cool for 5 minutes while you prepare the duxelle.

   Time: PT5M

7. Make Mushroom Duxelle

   Finely chop 1 lb mushrooms and 2 shallots (hand‑chop for texture). Sauté in 2 tbsp butter over medium heat, add thyme, oregano, salt, pepper, and 2 tbsp Madeira. Cook, stirring frequently, until all liquid evaporates and the mixture is dry (about 20 minutes).

   Time: PT20M

   Temperature: medium heat

8. Lay Prosciutto and Duxelle

   On a sheet of parchment, arrange the prosciutto (or lardo) slices overlapping slightly to form a rectangle. Spread the duxelle evenly to a quarter‑inch thickness, matching the length of the beef.

   Time: PT5M

9. Assemble Beef Log

   Brush the cooled beef with 2 tbsp Dijon mustard, place it on the duxelle‑covered prosciutto, and use plastic wrap to roll tightly into a cylinder. Chill again for 10 minutes to set shape.

   Time: PT10M

10. Prepare Puff Pastry

    Roll out the puff pastry sheet on a lightly floured surface to remove creases. Trim so it is slightly wider and longer than the beef log. Brush the surface with beaten egg wash.

    Time: PT5M

11. Wrap Beef in Pastry

    Place the chilled beef log onto the pastry, roll tightly, and seal edges with a little egg wash. Trim excess pastry and, if desired, create a lattice with a second pastry sheet using a lattice cutter. Brush the entire surface with egg wash.

    Time: PT10M

12. Freeze Assembled Wellington

    Transfer the wrapped Wellington to a freezer‑safe container, wrap tightly in plastic wrap, and freeze solid (minimum 1 hour, up to several weeks).

    Time: PT1H

13. Preheat Oven

    When ready to serve, preheat a convection oven to 450°F (230°C).

    Time: PT15M

    Temperature: 450°F

14. First Bake – High Heat

    Remove Wellington from freezer, let the pastry thaw for a few minutes, brush with egg wash, insert predictive thermometer (or probe), and bake at 450°F for 35 minutes until the pastry is golden brown.

    Time: PT35M

    Temperature: 450°F

15. Second Bake – Low Heat

    Lower oven temperature to the lowest setting (about 150°F). Open the door briefly to drop the oven temperature, then continue baking until the internal meat temperature reaches 105°F (approximately 45 minutes).

    Time: PT45M

    Temperature: 150°F

16. Rest and Serve

    Remove Wellington from the oven, let rest 10 minutes, then slice and serve hot.

    Time: PT10M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

3 g