Wellingtons Recipe

Prepare the beef

Pat the tenderloin dry with paper towels. Season all over with 2 tsp salt and 1 tsp freshly ground black pepper. Heat 2 tbs olive oil in a heavy skillet over high heat until shimmering. Sear the beef on all sides (including ends) for about 1–2 minutes per side until deeply browned. Add 2 tbs butter in the final 30 seconds and baste. Remove beef to a tray and let cool. Once cool, brush all over with 2 tsp Dijon mustard. Chill in refrigerator while you make the duxelles until mostly firm, about 15–20 minutes.

Make the mushroom duxelles

In the same skillet, reduce heat to medium and add 2 tbs butter. Add 2 tbs finely chopped shallots and cook until translucent, about 2 minutes. Add 300 g finely chopped mushrooms and 1 tsp chopped thyme. Cook, stirring frequently, until most moisture is evaporated and mixture is paste-like, about 10–12 minutes. Stir in 2 tbs brandy and cook off the alcohol for 1–2 minutes. Season lightly with a pinch of salt and cool to room temperature.

Assemble the Wellington

On a sheet of cling film, lay out the prosciutto slices slightly overlapping to form a rectangle large enough to wrap the beef. Spread the cooled mushroom duxelles evenly over prosciutto. Place the mustard-coated beef in the center and, using the cling film, roll prosciutto tightly around beef, twisting ends of the film to form a firm log. Chill wrapped log in refrigerator for 15 minutes to set shape. Meanwhile, lightly flour a work surface with 2 tsp flour and roll out 500 g puff pastry to a rectangle large enough to encase the beef with some seam overlap (about 30x25 cm). Unwrap the beef and position in center of pastry. Brush pastry edges with egg wash (1 egg yolk + 1 tsp water). Fold pastry over to enclose beef, trimming excess and sealing seams. Tuck ends under to make neat package. Place seam-side down on a baking sheet lined with parchment. Brush outside with more egg wash. Chill assembled Wellington for at least 15 minutes to relax pastry. If desired, score pastry lightly for decoration and brush again with egg wash.

Bake

Preheat oven to 200°C (400°F). Make a small slit in top to allow steam to escape. Bake on middle rack for 25–30 minutes for medium-rare (internal temp ~54–57°C/130–135°F) depending on thickness; longer for more done. Rest the Wellington on a cutting board for 10 minutes before slicing to retain juices.

Slice and serve

Using a sharp serrated knife, slice the Wellington into 2–3 cm thick slices. Arrange on warmed plates to serve with the brandy peppercorn sauce and béarnaise.

While the Wellington rests, make the sauce. In a small saucepan over medium heat melt 1 tbs butter. Add 1 tbs finely minced shallot and cook until softened, 1–2 minutes. Add 80 ml brandy and carefully flambé if desired (or simmer to reduce by half) to burn off alcohol. Add 1 tbs coarsely crushed black peppercorns and 250 ml beef stock. Simmer until reduced by about half and slightly syrupy, about 8–10 minutes. Stir in 60 ml heavy cream and 1 tsp Dijon mustard; simmer 1–2 minutes to thicken slightly. Taste and adjust seasoning with 1/2 tsp salt. Strain through a fine sieve if you want a smooth sauce, pressing on solids. Keep warm until ready to serve.

Prepare vinegar reduction

In a small saucepan combine 45 ml white wine vinegar, 45 ml dry white wine, 2 tsp finely minced shallot, 1 tbs chopped tarragon stems (reserve leaves), 1 tsp lightly crushed black peppercorns and a pinch of salt. Bring to a simmer and reduce until about 2–3 tbs of liquid remain (reduction), about 6–8 minutes. Strain into a heatproof bowl and let cool slightly.

Emulsify egg yolks

Place the strained reduction in a small heatproof bowl set over (but not touching) a saucepan of gently simmering water (double boiler). Whisk in 3 egg yolks until mixture is pale and slightly thickened. Continue whisking over gentle heat until steady and warm to the touch — do not overheat or the yolks will scramble.

Finish béarnaise

Slowly drizzle in the 160 g melted warm butter in a thin steady stream while whisking constantly to form a thick, glossy emulsion. If the sauce becomes too thick, add 1–2 tsp warm water to loosen. Stir in 1 tsp lemon juice, 1/2 tsp salt, and 1 tbs chopped tarragon leaves plus the optional 1 tsp chervil/parsley. Taste and adjust seasoning. Keep warm (not hot) until serving; béarnaise should be served slightly warm at about 45–50°C. If it begins to separate, whisk over very gentle heat or use a blender to re-emulsify.