How NYC’s Best Beef Wellington is Made

Ingredients

• 10 oz Prime Beef Filet (Trimmed, room temperature before searing)
• 1 tsp Kosher Salt (Coarse crystals for even coating)
• 1 tsp Freshly Ground Black Pepper (Freshly ground)
• 2 tbsp Sunflower Oil (High smoke point for searing)
• 4 tbsp Unsalted Butter (Divided: 2 tbsp for searing, 2 tbsp for duxelles)
• 2 medium Shallots (Finely minced)
• 1/2 cup Leeks (White and light green parts only, finely chopped)
• 2 cloves Garlic (Minced)
• 1 small Parsnip (Grated, adds subtle sweetness)
• 8 oz Mixed Mushrooms (Shiitake, king trumpet, button; cleaned and roughly chopped)
• 1/4 cup Dry White Wine (For deglazing duxelles)
• 2 pieces Bay Leaves (Adds depth to duxelles)
• 4 cups Swiss Chard (Rainbow chard, stems left on, blanched and shocked)
• 3 tbsp Dijon Mustard (Sharp, spicy bite)
• 1 tbsp Whole Grain Mustard (Adds texture)
• 2 tbsp All‑Purpose Flour (For roux in béchamel)
• 1/2 cup Milk (Whole milk, warmed)
• 4 slices Thin‑Sliced House‑Smoked Bacon (Cut into half‑inch strips; creates barrier and umami)
• 1 sheet Puff Pastry Sheet (All‑butter, kept very cold; approx 12×12 inches)
• 1 large Egg (Beaten for egg wash)
• 1 tsp Water (Thins egg wash)
• 2 tbsp Fresh Herbs (chives, parsley, tarragon, sorrel) (Finely chopped for garnish)
• 2 cups Mashed Potatoes (Prepared ahead, for serving bed)

Instructions

1. Season the Beef

   Pat the 10 oz prime beef filet dry, then coat all sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest 5 minutes.

   Time: PT5M

2. Sear the Beef

   Heat 2 tbsp sunflower oil in a heavy skillet over high heat until it just begins to smoke. Add the seasoned filet, press down, and sear each side until a deep golden‑brown crust forms, about 2 minutes per side. Transfer to a plate and let cool completely.

   Time: PT10M

   Temperature: High heat

3. Prepare Mushroom Duxelles

   In a food processor pulse shallots, leeks, garlic, parsnip, and mixed mushrooms until very fine. Heat 1 tbsp neutral oil and 1 tbsp butter in the skillet over medium‑low. Add the minced shallots, cook until translucent, then add leeks, garlic, and parsnip; sweat 3 minutes. Add the mushroom mixture, stir, and cook, stirring frequently, until all moisture evaporates (≈10‑15 minutes). Deglaze with 1/4 cup dry white wine, add 2 bay leaves, and continue cooking until the pan is dry again. Remove bay leaves, transfer duxelles to a bowl, and chill.

   Time: PT15M

   Temperature: Medium‑low

4. Blanch Swiss Chard

   Bring a large pot of salted water to a boil. Add the chopped Swiss chard (stems on) and blanch 1 minute. Immediately transfer to an ice bath to stop cooking and retain color. Drain well.

   Time: PT5M

   Temperature: Boiling

5. Make Chard‑Mustard Béchamel

   In a saucepan melt 2 tbsp butter over medium heat, whisk in 2 tbsp flour and cook 1 minute (roux). Gradually whisk in 1/2 cup warm milk, stirring until smooth and thickened. Stir in 3 tbsp Dijon mustard, 1 tbsp whole‑grain mustard, and the blanched chard. Season with salt and pepper. Warm gently—do not boil—then set aside to cool.

   Time: PT10M

   Temperature: Medium

6. Prepare Bacon Barrier

   Cut the thin‑sliced smoked bacon into half‑inch strips. Lay them on a sheet of parchment, overlapping slightly, to form a rectangular layer that will sit between the pastry and the chard mixture.

   Time: PT5M

7. Assemble the Wellington

   On a lightly floured surface roll the puff pastry to a rectangle large enough to fully encase the beef (≈12×12 in). Place the bacon layer first, then spread the chilled chard‑mustard béchamel, followed by the mushroom duxelles. Lay the cooled seared beef on top, brush the beef with any remaining mustard mixture, then carefully wrap the pastry around, sealing edges by pinching and smoothing with fingertips. Ensure no gaps.

   Time: PT10M

8. Create Lattice Top

   Using a lattice cutter (or a sharp knife), cut a decorative lattice pattern on the top of the wrapped pastry, then gently press the cut pieces back onto the surface to seal.

   Time: PT5M

9. Chill Assembled Wellington

   Wrap the assembled Wellington tightly in plastic wrap and refrigerate for at least 20 minutes (or up to 2 hours) to firm the layers.

   Time: PT20M

10. Egg Wash

    Beat 1 large egg with 1 tsp water until smooth. Brush the entire surface of the chilled Wellington with the egg wash, ensuring even coverage.

    Time: PT5M

11. Bake

    Preheat oven to 400°F. Place the Wellington on a baking sheet lightly greased with oil. Bake 30 minutes, or until the pastry is golden brown and an instant‑read thermometer inserted into the center of the meat reads 130°F for medium‑rare (or 135°F for medium).

    Time: PT30M

    Temperature: 400°F

12. Rest and Serve

    Remove Wellington from oven and let rest on a cutting board for 10 minutes before slicing. Slice thick wedges and serve atop a bed of creamy mashed potatoes, garnished with chopped fresh herbs.

    Time: PT10M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

30 g

Fat

55 g

Fiber

4 g