Beef Wellington

A rare beef tenderloin heart wrapped in earthy mushroom duxelles and crispy puff pastry. The meat is incredibly tender, protected by a golden crust that cracks under the knife.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Hard
• Calories: 838
• Protein: 67 g
• Carbs: 31 g
• Fat: 48 g

Ingredients

• 800 g Beef tenderloin ( trimmed into a neat cylinder )
• 500 g Button mushroom ( very finely chopped )
• 1 piece Puff pastry ( well chilled )
• 6 piece Serrano ham ( thinly sliced )
• 1 piece Egg ( beaten for egg wash )
• 30 g Minimum butter sweet ( for cooking )
• 2 piece Shallot ( finely diced )
• 1 piece Garlic ( minced )
• 1 piece Thyme ( leaves only )
• 2 tbsp Grapeseed oil ( for searing )
• 2 tbsp Mustard ( for brushing )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Sear the meat

   In a smoking pan with oil, sear the beef tenderloin on all sides. You need a nice brown crust without cooking the inside. Remove, brush immediately with mustard and let cool.

2. Prepare the duxelles

   Finely chop mushrooms and shallots. Sauté them in butter with thyme and minced garlic. Let the vegetation water evaporate completely until the mixture is dry and coats the spoon.

3. Initial assembly

   On plastic wrap, spread the ham slices overlapping each other. Spread the mushroom duxelles on top, then place the beef. Roll everything tightly to form a regular log. Chill for 15 minutes.

4. Pastry wrapping

   Roll out the puff pastry. Place the meat log in the center after removing the film. Wrap the meat, sealing the edges with beaten egg. Brush the top with egg wash and score lightly with a knife without piercing.

5. Baking and resting

   Bake at 200°C. The pastry should be deep golden and crispy. Remove from oven and let rest for 10 minutes on a wire rack so the juices redistribute without soaking the pastry.

Chef's tips

• The duxelles must be bone dry, otherwise the moisture will soak the pastry and make it soggy.
• Resting after baking is crucial: if you cut too early, all the juices will run out and the meat will be dry.

Storage

Must be eaten immediately. Does not reheat well as the meat would overcook and the pastry would lose its crunch.