Perfect Beef Wellington: A Step-by-Step Guide
- 1 kg (2.2 lbs) beef tenderloin
- Salt and pepper
- 2 tablespoons olive oil
- 500g (1 lb) mushrooms, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons Dijon mustard
- 6 thin slices of prosciutto
- 500g (1 lb) puff pastry
- 2 egg yolks, beaten
- Plastic wrap
- Kitchen twine
- Baking tray
- Parchment paper
- Pastry brush
- Food processor
Step-by-Step Instructions
Trim the beef tenderloin of any fat or silver skin. Season with salt and pepper generously. Heat olive oil in a pan over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove and let cool.
- Cooling allows the beef to handle easier in later steps.
- Ensure the pan is very hot before searing.
In a food processor, pulse the mushrooms until finely chopped. In the same pan, melt butter over medium heat, add mushrooms, and cook until soft and liquid has evaporated. Season with salt and pepper. Let it cool.
- Allowing liquid to evaporate is crucial for concentrating flavor and ensuring a good texture for the duxelles.
Brush the cooled beef with Dijon mustard. Lay plastic wrap on a flat surface, layer with prosciutto, spread the mushroom duxelles evenly over the prosciutto, and place beef on top. Roll tightly in plastic wrap and twist ends to form a tight log. Chill in the fridge for 30 minutes.
- Chilling helps the log hold its shape when wrapping in pastry.
- Be gentle to avoid tearing the prosciutto.
Roll out the puff pastry on a floured surface to a size large enough to wrap the beef. Remove the beef from the fridge and plastic wrap. Place on the pastry, brush edges with beaten egg yolk, and wrap tightly, sealing edges well. Trim excess pastry.
- Ensure it's a tight wrap to prevent leaks.
- Don't stretch the pastry too thin to avoid tears.
Wrap the pastry-wrapped beef in plastic wrap again and chill in the fridge for another 30 minutes. Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
Remove the Wellington from the fridge, discard the plastic wrap, and place on the prepared tray. Brush with egg yolk for a shiny finish. Bake for 25-30 minutes until pastry is golden brown. Allow to rest for 10 minutes before slicing and serving.
- Use a meat thermometer to check the internal temperature for preferred doneness (about 135°F for medium-rare).
- Work quickly with the pastry to prevent it from warming and becoming difficult to handle.
- Ensure all components are well chilled before wrapping and baking.
- Use caution when handling hot pans and the oven.
- Ensure beef is properly rested after cooking to allow juices to redistribute.