*Serves 6-8* | Prep: 1.5 hrs (+ chilling) | Cook: 40 mins
📝 Ingredients
For the Beef:
- 1.4 kg (3 lbs) beef tenderloin (center-cut, trimmed)
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1.5 tsp kosher salt
For the Duxelles:
- 500g cremini mushrooms, finely chopped
- 2 shallots, minced
- 2 tbsp butter
- 1 tsp fresh thyme
- Salt & pepper to taste
For Assembly:
- 8-10 slices prosciutto
- 300g baby spinach (blanched & squeezed dry) or 6 crepes (optional)
- 2 sheets puff pastry (thawed)
- 1 egg yolk + 1 tbsp water (egg wash)
🔪 Step-by-Step Instructions
1. Prep the Beef
- Season tenderloin with salt, wrap tightly in plastic, and chill 1 hour or overnight.
- Sear in hot oil 2 mins per side (including ends) until golden. Brush with mustard, then chill.
2. Make the Duxelles
- Sauté mushrooms, shallots, and thyme in butter until dry and crumbly (15-20 mins). Cool completely.
3. Assemble
- Layer 1 (Spinach): On plastic wrap, spread spinach into a rectangle slightly larger than the beef.
- Layer 2 (Prosciutto): Overlap prosciutto slices on top.
- Layer 3 (Duxelles): Spread mushroom mix over prosciutto.
- Roll: Place beef in center, use plastic to tightly wrap layers around it. Chill 30 mins.
4. Pastry Wrap
- Roll out pastry to fit beef (leave 2-inch borders).
- Unwrap beef log, place on pastry. Fold pastry over, seal edges, and trim excess.
- Optional: Add lattice top (cut strips from 2nd pastry sheet, weave over egg-washed base).
- Chill 15 mins (critical for crisp pastry!).
5. Bake
- Preheat oven to 425°F (220°C).
- Brush with egg wash, bake 35-40 mins (for medium-rare; internal temp 120°F/49°C).
- Rest 20 mins before slicing.
💡 Pro Tips
- No soggy bottom: Bake on a preheated tray or use a wire rack.
- Make-ahead: Assemble (without egg wash) up to 24 hours ahead.
- Sauce pairing: Serve with red wine reduction or horseradish cream.
💡 Bonus: Fixing Common Mistakes
- Pastry cracking? Dough too cold → Let it soften slightly before rolling.
- Underseasoned? Add extra salt to duxelles or mustard layer.
- Lattice stuck? Chill dough 5 mins before cutting.
Serve with: Red wine jus, roasted veggies, or truffle mashed potatoes! 🍷
1. “Why is my puff pastry soggy on the bottom?”
Solutions:
✅ Sear the beef properly – A good crust helps lock in juices.
✅ Dry the duxelles completely – Cook until no moisture remains (it should look crumbly).
✅ Use a moisture barrier – Prosciutto + spinach (or crepes) prevent soggy pastry.
✅ Bake on a preheated sheet pan – Place your baking tray in the oven while preheating for extra crispiness.
2. “How do I prevent the beef from overcooking?”
Pro Tips:
🌡 Use a meat thermometer – Remove at:
Rare: 105-108°F (40-42°C) → Rests to 120°F (49°C)
Medium-rare: 110-115°F (43-46°C) → Rests to 130°F (54°C)
⏱ Rest before slicing – 25-30 mins lets juices redistribute.
❄ Chill before wrapping – Cold beef cooks more evenly in the oven.
3. “Can I prepare Beef Wellington ahead of time?”
Make-Ahead Guide:
Duxelles: Make 2 days ahead, store in the fridge.
Whole Wellington: Assemble (without egg wash) 1 day ahead, refrigerate.
Freezing: Wrap tightly in plastic, freeze up to 1 month. Thaw overnight before baking.
Last Step: Add egg wash & lattice just before baking for best results.
