Beef Wellington Recipe

Season and Sear

Pat the beef tenderloin dry with paper towels. Season all sides generously with 2 tsp salt and 1 tsp freshly ground black pepper. Heat 2 tbs olive oil and 2 tbs unsalted butter in a heavy skillet over high heat until just smoking. Sear the beef on all sides (including ends) until deeply browned, about 2–3 minutes per side. Remove from skillet and let cool on a rack for 10 minutes.

Brush with Mustard

While still warm (not hot), brush the seared beef all over with 2 tsp English mustard. This adds flavor and helps layers adhere.

Apply Pâté

When the beef is cool to the touch (warm is fine but not hot), spread the 150 g goose liver pâté evenly over the surface of the beef. Set aside while you prepare the duxelles.

Wrap and Chill (final assembly)

If using prosciutto: lay overlapping slices on plastic wrap to form a rectangle slightly larger than the beef. Spread half of the cooled mushroom duxelles in a thin layer over the prosciutto. Place the pâté-coated beef on top and use the plastic wrap to help roll the prosciutto tightly around the beef. Twist ends of plastic wrap to form a tight cylinder and chill for 15–20 minutes. If not using prosciutto: spread a thin layer of duxelles directly on the beef and proceed to pastry step. Chilling firms everything for easier pastry wrapping.

Finely chop mushrooms (a food processor with short pulses works well; do not purée). Heat 2 tbs unsalted butter and 1 tbs olive oil in a large skillet over medium-high heat. Add the chopped shallots and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the mushrooms and cook, stirring frequently, until they release their moisture. Continue cooking over medium heat until the liquid has evaporated and the mixture becomes paste-like and slightly dry, about 10–15 minutes. Stir in 30 ml dry white wine and cook until the wine evaporates. Add 1 tsp fresh thyme leaves, 3 tsp salt, and 1/2 tsp black pepper; adjust seasoning to taste. Remove from heat and cool completely (spread on a tray to speed cooling). Reserve half for layering (if using prosciutto) and the rest if needed for direct application.

Prepare Pastry

Preheat the oven to 200°C (400°F). Lightly dust your work surface with 2 tbs flour. Roll out the puff pastry to a rectangle large enough to fully enclose the beef roll, about 3–4 mm (1/8 inch) thick and with a margin for sealing.

Assemble Wellington

Remove the chilled prosciutto-wrapped or duxelles-coated beef from the plastic wrap. Place the beef in the center of the rolled pastry. If you have extra duxelles, spread a thin layer on the pastry under the beef to help stick. Fold the pastry over the beef, trimming any excess so seams overlap by about 1–2 cm. Brush the pastry seam with beaten egg wash (1 whole egg + 1 tsp cold water, beaten) and press to seal. Tuck the ends under to form a neat log. Place seam-side down on a baking sheet lined with parchment. Use leftover pastry to decorate if desired; attach decorations with a little egg wash.

Egg Wash and Bake

Brush the entire pastry with egg yolk (2 egg yolks beaten) or the whole-egg wash for a deep golden finish. Chill assembled Wellington for 10–15 minutes to firm pastry. Using a sharp knife, lightly score the top for decoration (do not cut through to the beef) and make two small vents to allow steam to escape. Bake in preheated oven for 20–25 minutes, then reduce temperature to 180°C (350°F) and continue baking until pastry is deep golden and an instant-read thermometer inserted into the center of the beef reads 50–52°C (122–125°F) for medium-rare, about another 10–15 minutes depending on thickness. Total bake time ~35–45 minutes. If pastry is browning too quickly, tent loosely with foil.

Rest and Slice

Remove Wellington from oven and let rest on a cutting board for 10–15 minutes to allow juices to redistribute and carryover cooking to finish. Slice into 2–2.5 cm thick slices with a sharp serrated or chef's knife, wiping between cuts for clean presentation. Serve immediately, optionally with a red wine reduction, Madeira sauce, or simple pan jus.