Beef Wellington Experience Recipe
Make Beef Wellington Experience Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & seasonings
Mushroom duxelles
Prosciutto & assembly
Puff pastry & egg wash
Pan sauce (optional)
Method
Beef & seasonings
- 1
Season and sear
Pat the tenderloin dry with paper towels. Tie at 2–3 cm intervals with kitchen twine to keep shape if needed. Generously season all sides with 2 tsp salt and 1 tsp freshly ground black pepper. Heat a heavy skillet over high heat until very hot. Add 2 tbs olive oil and sear the beef on all sides (including ends) until deeply browned, about 2–3 minutes per side. Transfer to a wire rack and let cool 10 minutes. Brush the surface of the beef lightly and evenly with 2 tbs Dijon mustard while still warm — this helps adhesion of the duxelles.
Mushroom duxelles
- 2
- 3
Cook duxelles
Melt 2 tbs unsalted butter in a large skillet over medium-high heat. Add the minced shallots and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds. Add the chopped mushrooms and increase heat to medium-high; cook, stirring frequently, until the mushrooms release their moisture. Continue cooking until all liquid has evaporated and the mixture becomes paste-like, about 8–12 minutes. Add 60 ml dry white wine and cook until the wine has evaporated. Stir in 1 tsp salt, 1/2 tsp black pepper and 1 tsp chopped thyme. Taste and adjust seasoning. Remove from heat and let cool to room temperature (important so pastry doesn’t steam).
Prosciutto & assembly
- 4
Lay out prosciutto
On a large sheet of plastic wrap (or parchment), overlap the 8 slices of prosciutto in two rows, creating a rectangle slightly longer than the beef. The overlap should create a contiguous layer that will wrap around the beef and hold the duxelles in place.
- 5
Spread duxelles and wrap beef
Evenly spread the cooled mushroom duxelles over the prosciutto layer, leaving a 1–2 cm border around the edges. Place the mustard-coated beef in the center of the prosciutto/duxelles layer. Using the plastic wrap as a sling, tightly roll the prosciutto around the beef, compressing slightly to form a snug log. Twist ends of plastic wrap and refrigerate 15–20 minutes to firm shape.
Puff pastry & egg wash
- 6
Prepare pastry
Lightly dust your work surface with 2 tsp flour. Roll out the puff pastry into a rectangle large enough to fully encase the wrapped beef with a 2–3 cm overlap. Remove beef from plastic wrap and place in center of pastry (seam side down).
- 7
- 8
Chill and egg wash
Brush the entire pastry surface with egg wash. Optionally score a light decorative pattern on the pastry with a sharp knife (do not cut through). Chill the assembled Wellington in refrigerator for 15–20 minutes to relax the pastry and firm the shape. Meanwhile preheat the oven to 200°C (400°F).
- 9
Bake
Bake on the middle rack for 20 minutes at 200°C (400°F), then reduce oven temperature to 180°C (350°F) and continue baking another 15–20 minutes for medium-rare (internal temperature ~54–57°C / 130–135°F). If you prefer medium, bake a bit longer. Remove from oven and let rest 10–15 minutes before slicing to allow juices to redistribute and pastry to set.
Pan sauce (optional)
- 10
Make sauce
While the Wellington rests, place the skillet used to sear the beef over medium heat. Add 60 ml red wine to deglaze the pan, scraping browned bits. Reduce by half, then add 250 ml beef stock and simmer until reduced to a sauce consistency, about 6–8 minutes. Remove from heat and whisk in 30 g cold cubed butter a little at a time to mount and gloss the sauce. Taste and season with salt and pepper if needed. Strain if desired.
- 11
Serve
Slice the Beef Wellington into 2–3 cm thick slices using a sharp serrated or chef’s knife (wipe blade between cuts for clean slices). Serve immediately with pan sauce on the side.