Description
This classic Beef Wellington recipe features a center-cut beef tenderloin coated with a horseradish and mustard rub, wrapped in a savory mushroom duxelles and slices of foie gras, all encased in delicate puff pastry. The dish is pan-seared and finished by baking until golden and perfectly cooked to rare or medium-rare, delivering a luxurious, elegant meal ideal for special occasions.
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
Instructions
- Prepare and Sear Tenderloin: Tie the beef tenderloin at 1-inch intervals using butcher’s twine and trim the ends. Season generously with kosher salt and freshly ground pepper. Heat 2 tablespoons of vegetable or canola oil in a cast iron or stainless steel skillet over high heat until smoking hot. Sear the tenderloin evenly on all sides until well browned, about 10 minutes total. Transfer to a plate and allow to cool.
- Apply Horseradish-Mustard Rub: In a bowl, mix prepared horseradish, Dijon mustard, and freshly ground black pepper. Once the tenderloin is cooled, carefully remove the twine and rub the horseradish mixture all over the meat surface. Refrigerate uncovered to allow flavors to meld.
- Prepare Mushroom Duxelles: Using a food processor, pulse half of the mushrooms until finely chopped; repeat with remaining mushrooms. In a skillet over medium-high heat, melt butter and cook the chopped mushrooms until their moisture evaporates and they begin to brown, approximately 12 minutes. Add the finely diced shallots and minced thyme, cooking for an additional 2 minutes until softened. Pour in the Cognac or brandy, scraping up any browned bits, and cook until almost dry. Stir in heavy cream and soy sauce, continuing to cook until the mixture thickens. Season with salt and pepper to taste. Cool the mushroom duxelles in the refrigerator.
- Cook Foie Gras: Season fresh foie gras slabs with salt and pepper. Heat the remaining 1/2 teaspoon oil in a hot skillet over high heat until smoking. Quickly sear foie gras on each side for about 30 seconds. Remove and drain on paper towels. Pour the rendered foie gras fat into the mushroom duxelles and stir well. Slice the foie gras horizontally into thin layers and refrigerate along with the mushroom mixture and beef.
- Assemble Meat Roll: On a sheet of plastic wrap, lay the phyllo dough flat and layer the paper-thin prosciutto evenly over it, leaving borders around the edges. Spread the cooled mushroom duxelles evenly over the prosciutto. Position the beef tenderloin along the bottom edge and layer the foie gras slices on top. Using the plastic wrap, roll the assembly tightly into a compact log and chill in the refrigerator for 30 minutes to set the shape.
- Wrap with Puff Pastry: Lightly dust a clean surface with flour and roll out the thawed puff pastry into a rectangle larger than the prepared meat roll. Unwrap the beef roll from the plastic wrap and place it on the pastry. Brush the edges of the pastry with the beaten egg, then roll to encase the beef fully, seam side down. Trim any excess pastry and fold the ends to seal securely. Chill the wrapped Wellington again for 30 minutes to firm up.
- Bake the Wellington: Preheat the oven to 425°F (218°C) with an oven rack positioned in the center. Place the wrapped Wellington on a foil-lined baking sheet. Brush the entire pastry surface with beaten egg and score decorative patterns lightly on top. Sprinkle with coarse sea salt for texture. Bake for 35 to 45 minutes until the pastry is golden brown and the internal beef temperature reaches 110°F for rare or 120°F for medium-rare doneness. Remove from oven and rest for 10 minutes before carving.
- Serve: Carefully loosen the Wellington from the foil and transfer it to a carving board. Trim off the ends where pastry may be uneven, then slice the Wellington into portions. Sprinkle the cut surfaces with freshly minced chives and additional coarse sea salt if desired. Serve warm for an impressive and flavorful main course.
Notes
- Use a meat thermometer to ensure the beef is cooked to your preferred doneness.
- Make sure the mushroom duxelles is cooled completely before assembly to prevent pastry from becoming soggy.
- Phyllo dough is used here to help contain the mushroom mixture and prosciutto, but if unavailable, prosciutto alone can be wrapped around the mushrooms.
- Resting the Wellington after baking allows juices to redistribute, ensuring tender slices.
- Foie gras adds luxury and richness, but can be omitted for dietary preferences or budget.
