Description
This Beef Wellington recipe features a perfectly seared center-cut beef tenderloin wrapped in layers of flavorful mushroom duxelles, foie gras, prosciutto, and buttery puff pastry. Finished with a golden, flaky crust and a hint of horseradish and mustard rub, it offers an elegant dinner centerpiece that’s rich, decadent, and sure to impress.
Ingredients
Beef Tenderloin and Rub
- 1 center-cut beef tenderloin, trimmed of silverskin and fat, about 2 pounds
- Kosher salt and freshly ground black pepper
- 2 tablespoons plus 1/2 teaspoon vegetable or canola oil, divided
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon, spicy brown, or hot English mustard
Mushroom Duxelles
- 1 pound mushrooms (button, cremini, shiitake, portabello, or a mix), cleaned, trimmed, and roughly chopped
- 4 tablespoons unsalted butter
- 2 medium shallots, finely diced (about 1/2 cup)
- 2 teaspoons finely minced fresh thyme leaves
- 1/2 cup Cognac or other brandy or barrel-aged spirit, such as bourbon
- 1/2 cup heavy cream
- 2 teaspoons soy sauce
Foie Gras and Assembly
- 4 ounces fresh foie gras (about two 1/2-inch slabs)
- 1 sheet phyllo dough
- 1/4 pound prosciutto, sliced paper thin
- Flour, for dusting
- 14 ounces frozen or homemade puff pastry, thawed
- 1 egg, beaten
- Coarse sea salt, such as Maldon or fleur de sel
- 1 bunch finely minced chives
Instructions
- Prepare and Sear Tenderloin: Tie the beef tenderloin at 1-inch intervals using butcher’s twine and trim the ends. Generously season with kosher salt and freshly ground black pepper. Heat 2 tablespoons of vegetable or canola oil in a cast iron or stainless steel skillet over high heat until smoking hot. Sear the tenderloin evenly on all sides until deeply browned and crusted, about 10 minutes total. Transfer the seared tenderloin to a plate and allow it to cool.
- Apply Horseradish-Mustard Rub: In a small bowl, combine prepared horseradish, your choice of mustard (Dijon, spicy brown, or hot English), and black pepper. Once the tenderloin has cooled, remove the butcher’s twine and evenly rub the horseradish-mustard mixture all over the meat surface. Refrigerate the rubbed tenderloin uncovered to let flavors meld.
- Prepare Mushroom Duxelles: Pulse half of the mushrooms in a food processor until finely chopped, then repeat with the remaining mushrooms to achieve a consistent fine texture. In a skillet, melt unsalted butter over medium-high heat. Add the chopped mushrooms and cook, stirring occasionally, until their moisture evaporates and they begin to brown, approximately 12 minutes. Stir in finely diced shallots and minced fresh thyme leaves; cook until softened, about 2 minutes. Pour in Cognac or brandy, scraping up any browned bits from the bottom, and cook until almost dry. Add heavy cream and soy sauce, stirring until the mixture thickens. Season with salt and pepper to taste. Cool the mushroom mixture thoroughly in the refrigerator.
- Cook Foie Gras: Season fresh foie gras slabs with salt and pepper. Heat the remaining 1/2 teaspoon of oil in a skillet over high heat until smoking. Quickly sear the foie gras for about 30 seconds on each side until browned but still tender. Drain foie gras on paper towels. Pour the rendered foie gras fat into the cooled mushroom mixture and stir to incorporate. Slice foie gras horizontally into thinner pieces and refrigerate both the foie gras slices and mushroom mixture until ready to assemble.
- Assemble Meat Roll: Lay out a piece of plastic wrap on a work surface. Place the sheet of phyllo dough on top, then layer thin slices of prosciutto evenly over the phyllo, leaving a border around the edges. Spread the mushroom and foie gras mixture evenly over the prosciutto layer. Position the horseradish-mustard rubbed tenderloin along the bottom edge. Top the tenderloin with foie gras slices. Using the plastic wrap, roll the phyllo, prosciutto, mushroom mixture, and tenderloin tightly into a compact log. Wrap tightly and refrigerate for 30 minutes to firm up the roll.
- Wrap with Puff Pastry: Dust your work surface lightly with flour. Roll out the thawed puff pastry into a rectangle large enough to fully enclose the meat roll. Remove the plastic wrap from the meat roll and place it at the bottom edge of the puff pastry. Brush the pastry edges with beaten egg to act as glue, then roll the pastry around the meat roll, sealing it completely with the seam side down. Trim any excess pastry and fold the ends securely to seal. Chill the wrapped Wellington again for 30 minutes to set.
- Bake the Wellington: Preheat your oven to 425°F (218°C) and position the rack in the center. Line a baking sheet with foil. Place the prepared Beef Wellington seam side down on the foil-lined sheet. Brush the entire surface of the puff pastry with beaten egg for a golden finish. Score decorative patterns on the pastry surface with a sharp knife and sprinkle coarse sea salt evenly on top. Bake in the preheated oven for 35-45 minutes until the pastry is deeply golden and crisp. Check the internal temperature with a meat thermometer: 110°F (43°C) for rare, or 120°F (49°C) for medium-rare. Once baked, remove from the oven and allow to rest for 10 minutes to redistribute juices.
- Serve: Gently loosen the Wellington from the foil and transfer it to a carving board. Slice off the ends to create clean edges, then carve into even slices. Sprinkle the exposed cut surfaces with freshly minced chives and additional coarse sea salt if desired. Serve warm for an impressive and flavorful main dish.
Notes
- Using a digital meat thermometer ensures perfect doneness without guesswork.
- Chilling the rolled components before wrapping in puff pastry helps maintain a neat shape during baking.
- Foie gras adds richness and luxury; if unavailable, extra mushrooms can be used in its place.
- Phyllo dough helps hold the mushroom mixture and prosciutto layers together inside the puff pastry.
- Letting the Beef Wellington rest after baking allows the juices to redistribute and prevents drying out when sliced.
- The type of mustard used can be adjusted based on your heat preference.
