Dinner

Classic Beef Wellington

By Kkuek Culinary Team  |  Prep & Cook Time: 2 Hrs 30 Mins

Classic Beef Wellington
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Beef Wellington is the undisputed king of center-piece roasts. It is a luxurious, multi-layered culinary masterpiece that demands respect and precision. At its core lies a tender, perfectly medium-rare center-cut beef tenderloin. This pristine cut of meat is seared to lock in juices, coated in sharp Dijon mustard, and then enveloped in a rich, intensely savory mushroom duxelles. To prevent the pastry from becoming soggy, it is wrapped in salty, paper-thin slices of prosciutto, and finally encased in a golden, buttery, flaky puff pastry. Slicing into a well-executed Beef Wellington reveals a stunning cross-section of pink beef and golden pastry, making it the ultimate dish for holidays and special occasions.
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The Ingredients

  • 1 (2 to 2.5 lb) center-cut beef tenderloin roast, trimmed of silverskin
  • Salt and heavily cracked black pepper
  • 2 tbsp high-smoke-point cooking oil (like grapeseed or canola)
  • 3 tbsp English mustard or Dijon mustard
  • 1.5 lbs cremini or chestnut mushrooms, finely chopped
  • 2 shallots, finely minced
  • 2 cloves garlic, minced
  • 1 sprig fresh thyme
  • 2 tbsp unsalted butter
  • 1/4 cup dry white wine
  • 6-8 large slices of high-quality prosciutto
  • 1 sheet all-butter puff pastry, thawed but cold
  • 2 large egg yolks beaten with 1 tbsp water (for egg wash)
  • Flaky sea salt for the top

Step-by-Step Instructions

  1. Sear the beef: Season the beef tenderloin aggressively on all sides with salt and cracked black pepper. Heat the oil in a heavy cast-iron skillet over high heat until smoking. Sear the beef quickly on all sides (about 1 minute per side) just to develop a crust. Do not cook the center. Remove from heat.
  2. Apply mustard: While the beef is still hot from the pan, use a pastry brush to coat the entire exterior of the tenderloin generously with the mustard. Set aside to cool completely.
  3. Make the mushroom duxelles: Place the finely chopped mushrooms in a dry skillet over medium heat. Cook until they release their moisture. Add the butter, minced shallots, garlic, and thyme. Cook until all moisture has completely evaporated and the mixture resembles a dark, dry paste. Deglaze with white wine and cook until dry again. Remove from heat and cool completely.
  4. Layer the prosciutto: Lay out a large overlapping sheet of plastic wrap on your counter. Lay the prosciutto slices on the plastic wrap, slightly overlapping them to create a rectangle large enough to wrap the beef.
  5. Add the duxelles: Using an offset spatula, spread the cooled mushroom duxelles in an even, thin layer over the prosciutto.
  6. Wrap the beef (Phase 1): Place the cooled, mustard-coated beef at the bottom edge of the prosciutto. Using the plastic wrap to assist you, tightly roll the prosciutto and mushrooms around the beef. Twist the ends of the plastic wrap tightly like a piece of candy to form a firm, uniform cylinder. Refrigerate for at least 30 minutes to set the shape.
  7. Prepare the puff pastry: Roll out the cold puff pastry on a lightly floured surface into a rectangle large enough to encase the beef.
  8. Wrap the beef (Phase 2): Remove the beef from the plastic wrap and place it in the center of the pastry. Brush the edges of the pastry with the egg wash. Fold the pastry over the beef, trimming any thick excess pastry at the ends. Seal the seams tightly.
  9. Chill again: Wrap the pastry-encased Wellington tightly in plastic wrap and chill in the refrigerator for another 30 minutes. This ensures the pastry is cold when it hits the oven, which is essential for flakiness.
  10. Score and bake: Preheat oven to 400°F (200°C). Place the chilled Wellington seam-side down on a parchment-lined baking sheet. Brush the entire exterior generously with egg wash. Use the back of a knife to gently score a decorative diamond pattern into the pastry (do not cut all the way through). Sprinkle with flaky sea salt.
  11. Roast to perfection: Bake for 30-35 minutes, or until the pastry is deeply golden brown and crisp, and a meat thermometer inserted into the center of the beef registers 125°F-130°F (52°C-54°C) for medium-rare.
  12. Rest before slicing: This is the most important step! Remove the Wellington from the oven and let it rest on a cutting board for at least 15 minutes before slicing. If you slice it too soon, all the juices will run out and make the bottom pastry soggy. Slice into thick rounds and serve.