Beef Wellington
The ultimate flex: Filet Mignon in a mushroom tuxedo.
Timing: 3 hours
Beef Wellington
The ultimate flex: Filet Mignon in a mushroom tuxedo.
Timing: 3 hours
Key move
The whole game is moisture control: chill the seared beef, cook the duxelles until dry, wrap with prosciutto as a barrier, and bake hot enough to crisp the pastry before the center overshoots medium-rare.
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The Setup
- Cast Iron Skillet12-inch
- Sheet PanHalf sheet
- Rolling Pin
- Instant-Read Thermometer
- Food ProcessorOptionalfor duxelles
- Pastry Brush
The Mise en Place
4Your prep station before cooking begins
The Protein (0/2)
Other (0/2)
My pastry bottom is soggy.
That soggy bottom usually means the mushrooms had too much moisture, or we didn't get a good, hard sear on that beef.
There's a gap between the beef and the pastry.
Ah, that gap happens when the pastry isn't wrapped snugly around the beef.
Chef's Notes
Chill the beef tenderloin after searing for at least 30 mins to firm it up, making it easier to wrap evenly.
Ensure the duxelles are very dry before spreading on the pastry. Excess moisture will make the pastry soggy.
Rest the Wellington for at least 10-15 minutes after baking before slicing. This allows juices to redistribute.
Serve with a rich red wine reduction sauce or a creamy mushroom sauce for an elegant touch.
Watch the Technique
Video source: YouTube
The Method
SEAR
Time-sensitiveSEAR the beef (1kg) in a screaming hot pan. 60 seconds per side, until Meat should be grey/brown all over. No raw red spots.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Meat should be grey/brown all over. No raw red spots.
DUXELLES (The Drying)
Time-sensitiveCOOK the mushrooms in a dry pan until they look like dry potting soil.
Mushrooms resemble dry potting soil.
WRAP
Time-sensitiveLay out plastic wrap. Layer Prosciutto (100 g), then Mushrooms, then Beef. ROLL into a tight cylinder. Refrigerate for 30 mins.
The cylinder should feel solid and tight, like a football.
BAKE
Time-sensitiveWrap in Puff Pastry (500 g), egg wash, and BAKE at 400°F (200°C) until internal temp hits 125°F (52°C).
Internal temperature of the beef reaches 125°F (52°C).
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