Beef Wellington

Ingredients

• 2-3 lbs filet of beef
• 3 tbs olive oil
• 500 g portobello or button mushrooms
• 3½ tbs butter
• 1 large sprig fresh thyme
• 3½ oz dry white wine
• 12 slices prosciutto
• 1 lb puff pastry, thawed
• 1 handful flour, to dust
• 2 egg yolks beaten with 1 tsp water
• Kosher salt and fresh cracked black pepper to taste
• Maldon's Sea Salt Flakes to finish the pastry

Directions

1. Roast Beef: Preheat oven to 425°F. Brush beef with 1 tbs olive oil, season with pepper, and roast 15 minutes for medium‑rare or 20 minutes for medium. Cool, then chill 20 minutes.
2. Make Duxelles: Pulse mushrooms to coarse crumbs. Heat 2 tbs oil and butter; cook mushrooms with thyme ~10 minutes until softened. Season, add wine, and cook until absorbed. Cool and discard thyme.
3. Wrap Beef: Lay prosciutto on plastic wrap in overlapping rows. Spread half the mushrooms, place beef on top, cover with remaining mushrooms. Wrap tightly into a log and chill.
4. Prep Pastry: Roll half of the pastry to 7x12" and place on a parchment-lined sheet. Roll remaining pastry to 11x14".
5. Assemble: Place beef on smaller pastry sheet; brush edges and beef with egg yolk. Drape larger pastry over, press to seal, trim to a 1½" rim, and crimp. Egg-wash, score decoratively, and chill 30 minutes and up to 24 hours.
6. Bake: Brush again with egg yolk, sprinkle flaky salt, and bake at 425°F until golden and crisp - 20-25 minutes for medium-rare or 30 minutes for medium.
7. Rest & Serve: Rest 10 minutes, then slice thickly and serve.

Chef's Notes

• Brush beef with neutral oil, season well, and sear in a hot cast-iron skillet before baking. Use pan drippings to make a mushroom sauce with butter, shallots, wine, flour, and beef stock.
• Remove beef at 135°F; carryover will bring it to 150–155°F, ideal for medium‑rare to medium.
• Portobello or button mushrooms work well; mixed wild mushrooms add depth.
• Brush seared tenderloin with Colman's mustard instead of Dijon before adding duxelles. This is a personal preference.
• Shaoxing cooking wine can replace dry white wine in a pinch
• Brush with beaten egg yolk and sprinkle flaky salt for a glossy, flavorful crust.
• Line the pan with parchment for clean release - essential.
• Trader Joe's puff pastry works well. Use one sheet for bottom and one for top, sealing with egg wash and the tines of a fork.
• Serve with garlic mashed potatoes - mushroom sauce pairs beautifully. Haricots verts or creamed spinach are excellent vegetable choices.
• Thin-sliced bacon works if prosciutto isn't available - about 12 slices.
• Phyllo dough can substitute for puff pastry in a pinch. Layer ~12 sheets with melted butter and finish with egg wash, although the top may separate when slicing.
• Foie gras is omitted by family preference, though traditionally included.

Wellington Prep Timeline

Step	Direction	Time (min)	Notes
1	Sear	10	Seasoned with pepper, cast iron
2	Roast	20	425°F
3	Chill	20	In refrigerator
4	Duxelle prep	15	Finely chop, sauté, chill
5	Prosciutto and Duxelles	5	Layer prosciutto, spread duxelles
6	Final meat prep	10	Colman's mustard, roll & wrap tight in cling film
7	Pastry	20	Top and bottom
8	Final assembly	30	Top, seal, glaze, flaky salt
9	Bake	30	425°F
10	Rest and slice	15	Slice thick

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