Description

The Ultimate Beef Wellington is a luxurious and elegant roast featuring a center-cut beef tenderloin coated with a horseradish and mustard rub, enveloped in a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in flaky, golden puff pastry. This classic dish combines intricate flavors and textures, perfect for special occasions or impressive dinners.

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 and Wrapping

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare and Sear Tenderloin: Tie the beef tenderloin at 1-inch intervals using butcher’s twine and trim the ends. Season generously with salt and pepper. Heat 2 tablespoons of oil in a cast iron or stainless steel skillet over high heat until smoking. Sear the tenderloin evenly on all sides until well browned, about 10 minutes total. Transfer it to a plate to cool.
Apply Horseradish-Mustard Rub: Mix horseradish, mustard, and black pepper in a bowl. Once the tenderloin is cool, remove the twine and rub the horseradish mixture all over the meat. Refrigerate uncovered.
Prepare Mushroom Duxelles: Pulse half the mushrooms in a food processor until finely chopped, then repeat with the rest. In a skillet, melt butter over medium-high heat. Cook the mushrooms until their moisture evaporates and they brown, about 12 minutes. Add shallots and thyme, cooking until softened, about 2 minutes. Add brandy, scraping up browned bits, and cook until nearly dry. Stir in cream and soy sauce until thickened. Season with salt and pepper and cool in the refrigerator.
Cook Foie Gras: Season foie gras with salt and pepper. Heat remaining oil in a skillet over high heat until smoking. Sear foie gras quickly on each side, about 30 seconds per side, then drain on paper towels. Pour rendered fat into mushroom mixture and stir. Slice foie gras horizontally and refrigerate all components.
Assemble Meat Roll: On plastic wrap, lay phyllo dough and layer prosciutto on top, leaving borders. Spread mushroom mixture evenly over prosciutto. Place tenderloin along bottom edge and top with foie gras slices. Roll tightly using plastic wrap and chill for 30 minutes.
Wrap with Puff Pastry: Dust a surface with flour and roll puff pastry into a rectangle larger than the meat roll. Unwrap the meat roll and place it on the pastry. Brush pastry edge with beaten egg and roll to enclose the beef fully, seam down. Trim excess pastry and fold ends to seal. Chill again for 30 minutes.
Bake the Wellington: Preheat oven to 425°F (218°C) with rack in center. Place Wellington on a foil-lined baking sheet. Brush with beaten egg and score decorative patterns. Sprinkle coarse sea salt. Bake 35-45 minutes until pastry is golden and internal temperature is 110°F for rare or 120°F for medium-rare. Rest for 10 minutes.
Serve: Loosen Wellington from foil and transfer to carving board. Slice off ends, carve, sprinkle cut surfaces with chives and additional coarse salt, then serve warm.

Notes

This dish is the epitome of a luxurious roast, combining tender beef, buttery pastry, earthy mushroom duxelles, rich foie gras, and salty prosciutto for an impressive centerpiece.
Using a mix of mushrooms adds complexity to the duxelles flavor.
Chilling stages are essential to ensure tight wrapping and flaky pastry texture.
Cooking temperatures ensure a perfect medium-rare finish for the beef tenderloin.

Nutrition

Serving Size: 1 slice (approximately 1/8 of recipe)
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