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Beef Wellington
Beef Wellington
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Indulge in the ultimate Beef Wellington: tenderloin slathered in mustard, layered with savory mushrooms and ham, all encased in golden puff pastry. A masterpiece inspired by Gordon Ramsay.
Ingredients:
  • 1 pound beef tenderloin filet
  • Kosher salt and freshly ground black pepper
  • 1 to 2 tablespoons extra virgin olive oil
  • 1 pound mushrooms (see recipe note)
  • 4 thin slices ham (Parma ham if you can get it) or prosciutto
  • 2 tablespoons yellow mustard (we used Coleman's Original English Mustard)
  • 1 (7 to 8 1/2-ounce sheet) puff pastry, thawed (see recipe note)
  • 2 large egg yolks, beaten
Instructions:
  • Preheat the oven to 400°F while you prepare the Wellington.
  • Season the beef generously with salt and pepper. Heat 2 tablespoons of oil in a hot pan. Sear the beef on all sides until well browned, about 2 to 3 minutes per side. Avoid moving the beef for better browning.
  • Brush the mustard onto the beef once it has cooled.
  • Chop the mushrooms and pulse in a food processor until finely chopped. Heat a sauté pan over medium-high heat, then cook the mushrooms until they release their moisture, about 10-15 minutes. Once the moisture evaporates, remove the mushrooms from the pan and let them cool.
  • Lay out the ham slices on a large piece of plastic wrap, making sure they overlap. Spread the mushroom mixture over the ham. Place the beef in the center and tightly roll the ham and mushroom mixture over the beef using the plastic wrap. Twist the ends of the plastic wrap to secure the beef in a barrel shape. Refrigerate for 20 minutes.
  • Roll out the puff pastry on a lightly floured surface to a size that wraps around the beef. Unwrap the beef and place it in the middle of the pastry. Brush the pastry edges with beaten egg yolks, fold the pastry around the beef, and trim any excess. Place seam side down on a plate and brush the top with beaten egg yolks. Chill for 5 to 10 minutes before baking.
  • - Apply a layer of egg wash on the pastry-wrapped beef on a baking pan. - Give the exposed surface another coat of beaten eggs. - Score the pastry gently on top without cutting through. - Sprinkle the top with a dash of coarse salt.
  • Place in a 400°F preheated oven for 25-35 minutes until the pastry is golden. Use an instant-read meat thermometer to check for medium rare (125-130°F). Allow the roast to rest for 10 minutes before slicing into 1-inch thick slices. Store leftovers in the fridge for up to 2 days. To reheat, tightly wrap in foil and bake at 350°F until warm. Uncover and bake a few minutes more to crisp the pastry. Note: reheated slices will be closer to medium or well-done. If you enjoyed this recipe, please leave a rating below!

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