British
Beef Wellington
Beef tenderloin wrapped with mushroom duxelles, prosciutto, and crisp golden puff pastry.
6 servings · 90 minutes prep · 45 minutes cook
Ingredients
Beef and Wrapping
- 2 lb, center-cut roast, tied evenly
- 2 tsp
- 1 tsp, freshly ground
- 2 tbsp, for searing
- 2 tbsp
- 6 oz, thinly sliced
- 1 lb, thawed but cold
- 1 large, beaten, for egg wash
Mushroom Duxelles
- 1 1/2 lb, finely chopped
- 1 large, finely minced
- 2 cloves, minced
- 2 tbsp
- 2 tsp, chopped, fresh; chopped
- 1/2 tsp
- 1/4 tsp, freshly ground
Directions
Sear Beef and Cook Duxelles
- Season beef tenderloin with and . Sear in avocado oil over high heat for 60 to 90 seconds per side, until browned all over but still raw inside.
- Brush hot beef with dijon mustard and chill uncovered for 30 minutes.
- Cook cremini mushrooms, shallot, garlic, unsalted butter, thyme, , and over medium heat for 15 to 18 minutes, until the mushrooms are deeply browned and dry enough to mound without leaking. Cool completely.
Wrap and Chill
- Lay overlapping prosciutto on plastic wrap. Spread cooled duxelles evenly over it.
- Place beef on top and roll tightly into a cylinder. Chill for 30 minutes.
- Roll puff pastry into a rectangle large enough to enclose the beef. Unwrap beef, place on pastry, and wrap tightly, sealing the seam and ends. Chill seam-side down for 45 minutes.
Bake
- Heat oven to 425°F. Brush pastry with egg and score lightly without cutting through.
- Bake for 35 to 45 minutes, tenting loosely with foil if the pastry browns too quickly, until the pastry is deeply golden and the center of the beef reaches {{temperature:145°F}}.
- Rest for at least 3 minutes for safety and 15 minutes for cleaner slicing, then carve with a sharp knife.
