Public Recipe

    Beef Wellington

    British

    Serves 6
    British

    Ingredients

    Servings
    6
    • 900 g center-cut beef tenderloin — trimmed, even thickness (main protein)
    • 12 g kosher salt
    • 2 g black pepper — freshly ground
    • 30 ml neutral oil
    • 35 g dijon mustard
    • 500 g cremini mushrooms — finely chopped
    • 80 g shallot — finely minced
    • 8 g garlic — minced
    • 30 g unsalted butter
    • 3 g thyme leaves
    • 60 ml dry white wine
    • 4 g salt
    • 2 g black pepper
    • 180 g prosciutto — thin slices
    • 500 g puff pastry — all-butter if possible, thawed but cold
    • 2 unit egg yolks
    • 10 ml water
    • 2 g flaky salt

    Mise en Place

    0/9

    Process

    1

    sear beef

    1. 1.Season the tenderloin evenly with salt and black pepper.
    2. 2.Heat oil in a heavy pan until shimmering.
    3. 3.Sear the beef on all sides until deeply browned, approximately 60–90 seconds per side. The center should remain rare.
    4. 4.Remove from the pan. Brush the warm tenderloin all over with Dijon mustard.
    5. 5.Allow to cool completely before proceeding.
    2

    make duxelles

    1. 1.Melt butter in a wide pan over medium heat.
    2. 2.Add shallot and cook until translucent.
    3. 3.Add garlic and thyme. Cook briefly until fragrant, ensuring no browning.
    4. 4.Add chopped mushrooms and salt.
    5. 5.Cook, stirring frequently, until mushrooms release their liquid and the mixture dries to a paste consistency.
    6. 6.If using white wine, add it now and continue cooking until all moisture has evaporated. The duxelles must be dry to prevent a soggy pastry.
    7. 7.Allow to cool completely before assembly.
    3

    wrap beef prosciutto duxelles

    1. 1.Lay plastic wrap flat on your work surface.
    2. 2.Arrange prosciutto slices in an overlapping rectangle, ensuring it is large enough to fully encase the beef tenderloin.
    3. 3.Spread the cooled duxelles evenly over the prosciutto layer.
    4. 4.Position the cooled beef tenderloin at the lower edge of the prosciutto-duxelles rectangle.
    5. 5.Tightly roll the beef using the plastic wrap to form a compact cylinder.
    6. 6.Twist the ends of the plastic wrap firmly to secure the shape.
    7. 7.Chill the wrapped beef for at least 30 minutes to firm up.
    4

    wrap beef pastry

    1. 1.Roll the puff pastry into a rectangle large enough to completely enclose the chilled beef bundle.
    2. 2.Carefully remove the plastic wrap from the beef.
    3. 3.Place the beef on the puff pastry. Tightly roll the pastry around the beef, trimming any excess.
    4. 4.Press the seam and ends firmly to seal.
    5. 5.Place the wrapped Wellington seam-side down on the parchment-lined tray.
    6. 6.Brush the entire surface with egg wash.
    7. 7.Lightly score the pastry with a knife in a decorative pattern, being careful not to cut through to the beef.
    8. 8.Chill for an additional 20–30 minutes while preheating the oven.
    5

    bake wellington

    1. 1.Preheat the oven to 210°C (415°F).
    2. 2.Apply a second layer of egg wash to the Wellington.
    3. 3.Sprinkle with flaky salt, if using.
    4. 4.Bake until the pastry is deeply golden brown and crisp. For internal temperature, aim for 48–50°C (118–122°F) for rare or 52–54°C (125–129°F) for medium-rare.
    5. 5.Allow the Wellington to rest for 10–15 minutes before slicing. Use a sharp serrated knife for clean cuts.

    Plating

    • Slice the Wellington at the table for a dramatic presentation.

    Sensory Checks

    Texture

    Pastry: deep golden, crisp texture, visibly laminated layers

    Check

    Duxelles: savory, concentrated mushroom flavor, free of excess moisture

    Texture

    Beef: rosy pink center, tender, slices cleanly

    Texture

    Overall: crisp exterior, distinct internal layers, no soggy bottom

    Common Errors

    • ⚠ Pastry is soggy: Ensure duxelles are completely dry and beef is well-chilled before wrapping.
    • ⚠ Beef is overcooked: Monitor internal temperature closely and account for carryover cooking during resting.
    • ⚠ Pastry is undercooked: Ensure oven is fully preheated and bake until deeply golden.
    • ⚠ Beef is unevenly cooked: Sear evenly and ensure tenderloin is of uniform thickness.
    • ⚠ Duxelles are watery: Cook mushrooms until all liquid has evaporated and the mixture is a paste.

    Notes

    • Carryover cooking is significant for Beef Wellington. Remove from oven slightly before your target temperature.
    • Serve with a red wine jus, Madeira sauce, or a classic beef demi-glace.
    • Accompaniments such as pommes purée, roasted root vegetables, or sautéed greens complement the dish well.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 95%

    Techniques in this recipe