Description
This Ultimate Beef Wellington recipe features a tender center-cut beef tenderloin coated with a flavorful horseradish and mustard rub, layered with a rich mushroom duxelles, delicate foie gras, and thin slices of prosciutto, all wrapped in flaky puff pastry and baked to golden perfection. The result is a luxurious and impressive centerpiece perfect for special occasions or an indulgent meal.
Ingredients
Scale
Beef and Seasoning
- 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
- 4 ounces fresh foie gras (about two 1/2-inch slabs)
Assembly
- 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 beef tenderloin: Using butcher’s twine, tie the tenderloin at 1-inch intervals and trim the ends of the twine. Season generously with kosher salt and freshly ground black pepper on all sides.
- Sear beef: Heat 2 tablespoons of oil in a cast iron or stainless steel skillet over high heat until smoking. Add the tenderloin and sear without moving for about 2 minutes on the first side. Rotate and sear until browned on all sides, about 10 minutes total. Transfer to a large plate and let cool.
- Apply horseradish-mustard rub: In a small bowl, combine horseradish, mustard, and 1 teaspoon black pepper. When beef is cool enough, remove twine and rub all surfaces evenly with the mixture. Refrigerate uncovered.
- Process mushrooms: Place half of the mushrooms in a food processor and pulse about 10 short bursts until finely chopped, scraping down sides as needed. Transfer to a bowl and repeat with remaining mushrooms.
- Cook mushroom duxelles: Melt butter in a 12-inch skillet over medium-high heat. Add chopped mushrooms and cook, stirring occasionally, until all liquid evaporates and mushrooms start to sizzle, about 8 minutes. Continue cooking until mushrooms brown and leave browned bits on the pan, another 4 minutes. Add shallots and thyme, cooking until softened, about 2 minutes.
- Deglaze and finish duxelles: Add Cognac or brandy and scrape pan to release browned bits. Cook until nearly dry, about 4 minutes. Stir in heavy cream and soy sauce, cooking until thick and cohesive. Season with salt and pepper. Transfer to a bowl and refrigerate.
- Cook foie gras: Season foie gras with salt and pepper. Heat remaining 1/2 teaspoon oil in a small skillet over high heat until smoking. Sear foie gras for 30 seconds on each side until well browned. Transfer to paper towels to drain. Pour rendered fat into mushroom mixture, stir well, and refrigerate. Cut foie gras slabs in half horizontally and refrigerate.
- Chill ingredients: Allow beef, mushroom mixture, and foie gras to chill for at least 30 minutes in the refrigerator.
- Prepare prosciutto layer: Lay a double layer of plastic wrap on a cutting board. Place phyllo dough on top. Shingle prosciutto slices overlapped evenly over the phyllo, leaving a 2-inch border on top and bottom. Spread chilled mushroom duxelles evenly over prosciutto.
- Roll beef wrap: Place the beef tenderloin along the bottom edge of the prosciutto/mushroom layer. Evenly arrange foie gras slices on top of the beef. Using the plastic wrap, tightly roll the tenderloin inside the mushrooms, prosciutto, and phyllo into a compact log. Twist ends of plastic wrap tightly to hold shape and refrigerate at least 30 minutes.
- Prepare puff pastry: Lightly dust a work surface with flour. Roll puff pastry into a rectangle at least 4 inches wider than the beef roll on its shorter side.
- Wrap beef in puff pastry: Unwrap beef roll and place along bottom edge of puff pastry with foie gras side facing up. Brush a 6-inch strip of puff pastry just above beef roll with beaten egg. Roll beef completely into pastry so seam is on bottom and foie gras side is facing up. Trim excess pastry.
- Seal pastry ends: Fold puff pastry ends toward the center and then fold top flaps down, trimming any excess. Flip beef roll bottom side up, fold up end flaps to seal completely, then roll back right side up. Transfer to plate and chill at least 30 minutes.
- Bake Wellington: Preheat oven to 425°F (218°C) with rack in center position. Place wrapped Wellington on foil-lined baking sheet. Brush all over with beaten egg, score decorative pattern on pastry, and sprinkle with coarse sea salt. Bake 35 to 45 minutes until pastry is golden and center registers 110°F (43°C) for rare or 120°F (49°C) for medium-rare.
- Rest and serve: Remove from oven and rest for 10 minutes. Carefully loosen Wellington from foil with a spatula and transfer to carving board. Slice off ends and carve into portions. Sprinkle cut surfaces with chives and additional coarse sea salt before serving.
Notes
- Beef Wellington is a classic, luxurious roast combining tenderloin, mushroom duxelles, foie gras, and prosciutto wrapped in flaky puff pastry.
- Use a quality beef tenderloin trimmed of silverskin and fat for best texture.
- The mushroom duxelles should be cooked until dry and browned to develop deep flavor and avoid soggy pastry.
- Ensure all components chill properly before assembly to maintain shape and texture during baking.
- Use an instant-read thermometer to monitor internal temperature for desired doneness.
- Resting the Wellington after baking helps redistribute juices for optimal tenderness.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 1029 kcal
- Sugar: 4 g
- Sodium: 1182 mg
- Fat: 75 g
- Saturated Fat: 26 g
- Unsaturated Fat: 49 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 166 mg
