Beef Wellington* Recipe

Season and sear

Pat the beef dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a heavy skillet or stainless-steel pan over high heat until very hot. Add 1 tbsp vegetable oil and 1 tbsp butter. Sear the beef on all sides until evenly browned, about 2 minutes per side, including the ends. Transfer to a rack and let rest until warm but not cool, about 10 minutes. Brush all over with 2 tbsp English mustard while still slightly warm.

Make duxelles (mushroom paste)

In the same pan, reduce heat to medium, add 2 tbsp butter. Add minced shallot and 1 minced garlic clove, cook 1–2 minutes until translucent. Add the very finely chopped mushrooms and 1 tsp chopped thyme. Cook over medium heat, stirring frequently, until moisture evaporates and mixture becomes paste-like, about 10–12 minutes. If using, add 2 tbsp dry white wine to deglaze and cook until liquid has nearly evaporated. Season lightly with salt and pepper. Remove from heat and let cool completely.

Assemble on prosciutto

On a piece of plastic wrap (or parchment), lay out the 8 prosciutto slices slightly overlapping into a rectangle large enough to wrap the beef. Spread the cooled duxelles in an even layer over the prosciutto. Place the mustard-coated beef in the center and, using the plastic wrap, roll the prosciutto tightly around the beef to form a log. Twist ends of plastic wrap to compact. Chill in refrigerator 20–30 minutes to set the shape.

Wrap in puff pastry

Preheat oven to 425°F (220°C). Lightly flour work surface. Roll out 1 sheet puff pastry into a rectangle large enough to encase the beef. Unwrap the prosciutto-wrapped beef and place in center of pastry. Brush pastry edge with egg wash (1 egg yolk + 1 tsp water). Fold pastry snugly around beef, trimming excess, seam side down. Use leftover pastry for decorative cutouts if desired. Brush top with egg wash and chill 10 minutes to firm pastry.

Bake

Place wrapped beef on a parchment-lined baking sheet. Make 2 small vents in top to release steam. Bake in preheated oven 20–25 minutes for medium-rare (internal temp 120–125°F / 49–52°C) or 25–30 minutes for medium. Remove to a cutting board and rest 10–12 minutes before slicing. Sprinkle a pinch of coarse sea salt before slicing, if desired.

Place the peeled, cubed potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced, about 12–15 minutes. Drain thoroughly and return potatoes to the hot pot off the heat for 1 minute to dry.

Pass the potatoes through a ricer or mash until very smooth. Warm the 1 cup heavy cream and add the 4 tbsp cubed butter so they are melted and hot. Gradually mix the warm cream and butter into the potatoes until smooth and silky. Season with 1 tsp salt, 1 tsp white or black pepper, and a pinch of nutmeg if using. Adjust seasoning to taste. Keep warm until serving.

Bring a medium pot of salted water to a boil. Blanch the carrots, parsnips and turnips/beets for 2–3 minutes until just tender-crisp. Drain and refresh in ice water to stop cooking, then drain again and pat dry.

In a sauté pan over medium heat, melt 2 tbsp butter. Add the blanched vegetables and sauté 2–3 minutes to warm. Sprinkle 1 tbsp brown sugar and 1 tsp honey or maple syrup over the vegetables, add 2 sprigs fresh thyme, and toss to coat. Continue to cook, stirring occasionally, until vegetables are glazed and glossy, about 4–6 minutes. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Remove thyme sprigs and keep warm.

In a small saucepan, melt 1 tbsp butter over medium heat. Add 1 minced shallot and 1 smashed garlic clove and sweat until soft but not browned, about 2–3 minutes.

Stir in 1 tbsp tomato paste and cook 1 minute. Add 1 cup dry red wine and boil until reduced by about two-thirds, concentrating the flavor, approximately 8–12 minutes.

Add 1.5 cups beef stock, 1 tsp fresh thyme and 1 bay leaf. Simmer gently until sauce is slightly thickened and coats the back of a spoon, about 12–15 minutes. Remove bay leaf and garlic clove. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. If a silkier finish is desired, whisk in 1 tbsp cold butter off heat to gloss the sauce just before serving.

Slice the rested Beef Wellington into 1" thick slices using a very sharp knife, wiping blade between cuts for clean edges. Spoon a smear of potato purée onto each plate, place two slices of Wellington, arrange a small pile of glazed root vegetables beside, and finish with 2–3 tbsp warm red wine demi-glace spooned around or over the beef. Garnish with a small thyme sprig and a light sprinkle of coarse sea salt if desired.