Beef Wellington


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  • 2 lb center cut tenderloin
  • 8 oz Prosciutto (or serrano ham, which I prefer)
  • Mustard – Dijon or English mustard
  • 1 lb mushroom (cremini are fine, but don’t be afraid to get creative here)
  • 5 cloves garlic, finely chopped
  • 3 shallots, finely chopped
  • 2 tbsp bourbon
  • 1 tbsp fresh thyme
  • Puff pastry

Directions :

Season beef heavily with salt and pepper.

Sear all sides and both ends, immediately brush with mustard while it’s hot. Set aside.

Chop mushrooms until the size of small peas. If you do this in a food processer, do not over do it.

In a large pan, quickly sauté shallots and garlic in 2 tbsp of oil, add mushrooms. Cook until all the water has released from the mushrooms, continue until they turn a deep golden brown. (Some mushrooms won’t turn golden brown, but really cook them well. There should be almost no moisture at all and the drier the better.) I had some leftover foie gras once and added some here right at the very end while it was still hot but off the heat. It was nice, but the recipe doesn’t need it to be really good.

Deglaze with bourbon, add thyme, salt and pepper to taste (but you don’t need much salt here, since there’s salt on the roast, in the mustard and in the prosciutto).

Once cooled, reserve for next step.

On a sheet of plastic wrap lay down prosciutto overlapping each other, lay down mushroom duxelles on top.

Place in the beef and carefully roll using the plastic wrap as leverage. Roll tight.

Pinch the ends of the roll and tighten until you have a nice log and chill in the fridge for 30 min.

Next lay down puff pastry and brush with egg wash, place in your now unwrapped beef and roll over the puff. Err on the side of thicker pastry.

Trim the excess puff pastry and fold down the edges and pinch together all the seams.

Brush with egg wash and bake at 400°f for 25-35 minutes or until internal temp is 120-125°f for a medium rare (it will carry over while it rests). Rest 10 min before slicing.



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