Beef Wellington
A show-stopping centrepiece of beef tenderloin wrapped in mushroom duxelles, Parma ham, and golden puff pastry.
Details
Ingredients
- 1 kg beef tenderloin (centre-cut)
- 500g mushrooms, finely chopped
- 6 slices Parma ham (prosciutto)
- 1 sheet puff pastry, thawed
- 2 tbsp Dijon mustard
- 3 shallots, finely diced
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp fresh thyme leaves
- 1 egg, beaten (for egg wash)
- Salt and pepper
- 2 tbsp olive oil
Instructions
- 1
Season beef tenderloin generously with salt and pepper. Sear in a smoking-hot skillet with olive oil for 1-2 minutes on each side until deeply browned all over. Brush with Dijon mustard and refrigerate.
- 2
Cook mushrooms, shallots, garlic, and thyme in butter over medium heat for 10-12 minutes, stirring often, until all moisture has evaporated. Season and let cool completely.
- 3
Lay overlapping Parma ham slices on a large sheet of cling film. Spread the mushroom duxelles evenly over the ham.
- 4
Place the seared beef at one end and roll tightly using the cling film to form a tight log. Twist the ends to seal. Refrigerate 30 minutes.
- 5
Roll out puff pastry and wrap the beef log, sealing the edges with egg wash. Score the top decoratively. Brush all over with egg wash.
- 6
Bake at 220°C (425°F) for 25-30 minutes until the pastry is deeply golden and internal temperature reads 52°C (125°F) for medium-rare.
- 7
Rest for 10 minutes before slicing into thick rounds.
About This Recipe
A testament to culinary ambition and skill, Beef Wellington stands as an undeniable showstopper on any festive table, a dish whispered to have been named after the Duke of Wellington himself following his triumph at Waterloo. This majestic centrepiece elevates simple beef tenderloin into an architectural marvel, achieved through meticulous layering. At its heart lies a perfectly seared, succulent beef tenderloin, cradled by an aromatic duxelles—a rich pâté of finely chopped mushrooms, shallots, garlic, and thyme, cooked down until intensely flavourful and dry to prevent a soggy pastry. A protective blanket of salty Parma ham not only adds a crucial flavour dimension but also acts as a vital barrier, preventing the beef’s juices from compromising the integrity of the golden, flaky puff pastry exterior. The brilliance of Wellington lies in the contrast: the tender, pink beef against the earthy umami of the duxelles, the savoury saltiness of the ham, and the buttery crispness of the pastry. Key techniques include searing the beef to lock in juices, achieving a bone-dry duxelles, and mastering the art of a tight, even wrap to ensure a cohesive structure. For best results, use a high-quality centre-cut tenderloin and an all-butter puff pastry. While traditionally featuring Parma ham, some variations incorporate foie gras or a thin crêpe layer. Serve slices alongside a rich red wine reduction, dauphinoise potatoes, and tender-crisp asparagus for an unforgettable dining experience.
Tips & Tricks
- • Ensure your mushroom duxelles is cooked down until extremely dry; any residual moisture will steam and make your puff pastry soggy, compromising its crisp texture.
- • For a richer flavour, you can spread a thin layer of pâté de foie gras or chicken liver pâté over the beef before the duxelles layer, adding an extra dimension of decadence.
- • The Beef Wellington can be fully assembled and chilled in the refrigerator for up to 24 hours before baking. This allows the flavours to meld and ensures the pastry is firm enough to achieve a perfect golden crust.
- • Pair this impressive dish with a robust Cabernet Sauvignon or a classic Bordeaux. Accompany it with roasted root vegetables and a simple green salad dressed with a sharp vinaigrette to balance the richness.
Nutrition Facts
Per serving (approximate)