Beef Wellington
Center-cut beef tenderloin seared, coated in Dijon, wrapped in prosciutto and mushroom duxelles, then baked in puff pastry to medium-rare. Can be assembled the day before.
01 / The story
The story
Made for New Year's 2023. Serves 6 to 7 people at about 6 ounces of beef each, and it's perfect to prepare the day before baking: wrap it in puff pastry, cover it with plastic wrap and refrigerate overnight.
Tip: use butcher's twine to measure the circumference and width of the beef tenderloin. That way you cut your plastic wrap and prosciutto layer to the right size.
Step-by-step pictures: Jordan's Beef Wellington Step By Step
Tools
- Meat thermometer (essential for perfect doneness). I use a Meater Pro; much cheaper ones work, but this one connects to your phone over Bluetooth so you can't forget about it while it bakes.
- Plastic wrap.
- Optional: a lattice cutter for the puff pastry. If you use one, wrap the Wellington in the lattice and egg wash it as well.
Notes
- Cooking for more guests? Scale the recipe up. For smaller portions, freeze leftovers; they reheat well.
- The Zehrs pastry is already fairly thin, so I don't recommend rolling it out much, if at all. Rolled too thin, it can break while baking as it expands.
- Recommended pastry: Zehrs Kosher Baker's Puff Pastry. You won't use all 1 kg, but depending on the size and decorations you won't run out.
- Use creamy Dijon over seeded. Regular yellow mustard works, but I prefer the horseradish kick.
- Salted butter: season the duxelles with pepper only. Unsalted butter: salt the duxelles to taste.
02 / The recipe
Make it tonight.
Scale it for your table and switch units. Tick things off as you go.
Method
29 steps03 / Photos
From the actual night.
