Dinner · 120 min · british

Beef Wellington

Beef tenderloin center cut does the heavy lifting here, with puff pastry rounding it out. A British dinner that takes 120 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Beef tenderloin center cut
• 1 lb Puff pastry
• 1 lb Mushrooms
• 2 Shallots
• 8 slices Prosciutto
• 2 tbsp Dijon mustard
• 1 Egg
• 2 tbsp Butter

Steps

1. Sear the seasoned tenderloin hard on all sides, 2 minutes per side, then brush with mustard and cool completely. A hot fillet steams the pastry from inside — patience here prevents a soggy bottom.
2. Pulse the mushrooms and shallots to a fine mince, then cook in butter until every drop of moisture has evaporated. The duxelles must be dry; wet duxelles are the classic Wellington failure.
3. Lay out cling film, shingle the prosciutto, spread the duxelles over it, and roll the cooled beef up tight. Chill 20 minutes so it holds its shape.
4. Wrap the chilled bundle in puff pastry, sealing the edges with beaten egg. Score the top decoratively, brush with egg wash, and chill again 15 minutes.
5. Bake at 400°F for 35 to 40 minutes until the pastry is deep golden and the beef reads 125°F for medium-rare. Rest 15 minutes before slicing — the juices need to settle.

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