Beef Wellington

Ooo, Beef Wellington—iconic, dramatic, worth it. Let’s do a clear, doable version (no chef meltdown required).

Classic Beef Wellington (serves 4)

Ingredients

• 1 beef tenderloin (center-cut), ~700–900 g
• Salt & black pepper
• 2 tbsp olive oil
• 2 tbsp Dijon mustard

Mushroom duxelles

• 500 g mushrooms (cremini/button), very finely chopped
• 2 shallots or ½ onion, finely chopped
• 2 cloves garlic
• 2 tbsp butter
• Thyme (optional)

Wrap & pastry

• 8–10 slices prosciutto
• 1 sheet puff pastry, thawed
• 1 egg + 1 tbsp water (egg wash)

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Instructions

1. Sear the beef
   • Season beef generously.
   • Sear in hot oil on all sides (about 1 min per side).
   • Remove, cool slightly, then brush all over with Dijon.
2. Make the duxelles
   • Cook mushrooms, shallots, garlic, butter, salt & pepper.
   • Cook until completely dry (this matters).
   • Let cool.
3. Wrap
   • Lay prosciutto slices overlapping on plastic wrap.
   • Spread duxelles evenly over prosciutto.
   • Place beef on top, roll tightly into a log.
   • Chill 20–30 minutes (helps everything behave).
4. Pastry time
   • Roll out puff pastry.
   • Unwrap beef and place on pastry.
   • Wrap snugly, seal edges, trim excess.
   • Brush with egg wash.
   • Chill again 15 minutes (optional but clutch).
5. Bake
   • Oven: 200°C / 400°F
   • Bake 35–40 minutes for medium-rare
   • Internal temp goal: ~54°C / 130°F
   • Rest 10 minutes before slicing.

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Pro Tips (these save lives)

• 🧻 Mushrooms must be DRY or the pastry gets soggy
• ❄️ Chilling between steps = clean slices
• 🔪 Use a sharp knife, wipe between cuts
• ✨ Score pastry lightly if you want it fancy

Want:

• A shortcut version?
• Individual Wellingtons?
• No-mushroom alternative?
• Or timing help so it hits the table perfectly?

I got you.