Beef Wellington | Bluejgourmet

Beef Wellington with Mushroom Duxelles & Optional Foie Gras
Beef Wellington is one of the great special-occasion dishes: center-cut beef tenderloin wrapped in savory
mushroom duxelles, prosciutto and golden puff pastry. For an even more luxurious version, add a thin layer of foie gras.

Ingredients

2–2½ lb center-cut beef tenderloin
Kosher salt and freshly ground black pepper
2 tbsp neutral oil
2 tbsp Dijon mustard
1 lb cremini or button mushrooms
1 shallot, finely chopped
2 cloves garlic
1 tsp fresh thyme
2 tbsp butter
8–10 slices prosciutto
1 sheet puff pastry, thawed
1 egg beaten with 1 tbsp water
Flour for rolling
Optional luxury addition
4–6 oz foie gras or foie gras pâté

Chef’s Tip

The mushroom duxelles must be cooked almost completely dry, and the beef must be cool before it is wrapped. Excess moisture is the enemy of crisp puff pastry.

Directions

Season the tenderloin generously with salt and pepper.
Heat the oil in a heavy skillet and sear the beef on all sides until deeply browned.
Remove the beef and brush it with Dijon mustard while still warm. Cool completely.
Finely chop the mushrooms, shallot and garlic.
Cook the mushroom mixture with butter and thyme until virtually all moisture has evaporated. Cool completely.
Lay overlapping prosciutto slices on plastic wrap and spread the mushroom duxelles over them.
If using foie gras, add a thin layer over the duxelles.
Place the beef in the center and roll everything tightly around it using the plastic wrap.
Refrigerate for 20–30 minutes.
Roll out the puff pastry large enough to completely enclose the beef.
Unwrap the chilled beef and wrap it tightly in the pastry. Place seam-side down.
Brush with egg wash and lightly score the pastry with a decorative pattern.
Chill another 15–20 minutes while heating the oven to 425°F / 220°C.
Bake until the pastry is deeply golden and the center reaches your preferred doneness.
Rest for 10–15 minutes before slicing.