Скачать или смотреть Beef Wellington made proper. 🥩 🥐

e: 45 minutes
Cook Time: 40–45 minutes
Chill Time: 30 minutes
Total Time: ~2 hours
Servings: 4
Cook Method: Sear + wrap + bake
Texture Goal: Crisp pastry, tender beef, no soggy layers

Flavor Profile:
Beef-forward, earthy mushroom, buttery pastry

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Ingredients

• 2–2½ lb beef tenderloin (center cut)
• Salt & black pepper
• 2 tbsp olive oil
• 2 tbsp Dijon mustard

Duxelles
• 1½ lb mushrooms (cremini or button)
• 2 shallots, minced
• 2 cloves garlic
• 2 tbsp butter
• Salt & pepper

Wrap + Pastry
• 8–10 slices prosciutto
• 1 sheet puff pastry, thawed but cold
• 1 egg yolk + 1 tbsp milk (egg wash)

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Step 1: Sear the beef

Pat beef completely dry and season aggressively with salt and pepper. Heat oil in a pan over high heat. Sear beef on all sides until deeply browned. Remove immediately and brush with Dijon mustard while warm. Let cool completely.

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Step 2: Make the duxelles

Finely chop mushrooms (almost paste-like). Cook with butter, shallots, and garlic over medium-low heat. Stir often and cook until all moisture is gone — this can take 20–25 minutes. Season lightly and cool completely.

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Step 3: Wrap

Lay prosciutto slightly overlapping on plastic wrap. Spread a thin, even layer of cooled duxelles over it. Place beef in the center and roll tightly using the plastic wrap to form a compact log. Chill 30 minutes to set the shape.

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Step 4: Pastry wrap

Roll puff pastry just enough to fit the beef. Unwrap beef and place in the center. Wrap tightly, sealing edges underneath. Brush all over with egg wash. Chill again 10–15 minutes.

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Step 5: Bake

Preheat oven to 425°F (220°C). Place Wellington seam-side down on a lined tray. Score lightly if desired. Bake 40–45 minutes until pastry is deep golden and internal temp reaches:
• Medium-rare: 125–130°F
• Medium: 135°F

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Step 6: Rest

Rest 10 minutes before slicing. This step is non-negotiable.

Slice clean. Serve immediately.

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Structured. Precise. Worth the effort.
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