Beef Wellington
Glossy, golden puff pastry encases a tender, seared beef center layered with savory mushroom duxelles and salty cured meat, giving a striking contrast of crisp crust and silky interior. The initial sear locks in juices while a brief chill helps the pastry keep its shape for an even bake.
Make the mushroom mixture in advance and chill to concentrate flavor; swap prosciutto for thin pancetta if desired. For a leaner finish, use low-moisture mushrooms and press excess moisture from the duxelles in a fine-mesh sieve before wrapping. If puff pastry isn’t available, use a high-quality rough puff for a similar flaky texture.
Serve sliced thick for a centerpiece at holiday dinners, celebratory meals, or elegant Sunday lunches. Pair with roasted root vegetables, a simple green salad, and a red wine pan jus or creamy horseradish sauce. Leftovers keep well refrigerated for 2 days and make excellent steak sandwiches.
How to Make It
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1
Season the beef all over with 1 tsp salt and 1/2 tsp pepper.
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2
Heat 1 tbsp olive oil in a heavy skillet over high heat; sear the beef 1–2 minutes per side until well-browned. Transfer to a plate and let cool. Brush the beef all over with Dijon mustard.
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3
Finely chop mushrooms, shallot, and garlic (use a food processor for speed).
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4
Melt butter with remaining 1 tbsp olive oil in the skillet over medium-high heat. Add shallot and cook until soft, 2–3 minutes. Add chopped mushrooms and cook, stirring, until liquid evaporates and mixture is pasty, about 10–12 minutes.
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5
Stir in garlic, thyme, and remaining 1 tsp salt and 1/2 tsp pepper; cook 1 minute more. Transfer the mushroom mixture to a bowl and cool completely in the refrigerator (about 15–20 minutes).
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6
Lay out a sheet of plastic wrap on the counter. Arrange prosciutto slices slightly overlapping into a rectangle roughly long enough to wrap the beef. Spread cooled mushroom duxelles evenly over the prosciutto.
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7
Place the mustard-coated beef at one edge of the prosciutto/duxelles rectangle and using the plastic wrap, roll tightly to encase the beef. Twist ends of plastic wrap to tighten and chill in the refrigerator for 15–20 minutes to firm up.
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8
Preheat oven to 200°C (400°F). On a lightly floured surface, roll puff pastry into a rectangle large enough to wrap the chilled beef. Unwrap the beef and place it in the center of the pastry.
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9
Brush pastry edges with beaten egg. Fold pastry over the beef, trimming excess and sealing seams. Place seam-side down on a baking sheet. Brush the top with egg wash and score a small pattern without cutting through pastry.
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10
Chill the wrapped Wellington for 10 minutes while oven finishes preheating. Make a few small vent holes in the pastry to allow steam to escape.
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11
Bake in preheated oven until pastry is deep golden and an instant-read thermometer in the center of the beef reads 50–52°C (122–125°F) for medium-rare, about 30–35 minutes (time varies by oven and beef thickness).
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12
Rest the Wellington 10–15 minutes before slicing to allow juices to redistribute. Slice into thick rounds and serve with pan jus or a simple red wine reduction if desired.