Beef Wellington with Mushroom Duxelles
A tenderloin seared hard, wrapped in mushroom duxelles and puff pastry, and roasted until the crust shatters and the center stays rare.
- Serves
- 6
- Prep
- 45 min
- Cook
- 45 min
- Written
Method
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Season the tenderloin all over with salt and pepper, then sear it hard in the olive oil over high heat, turning until every side is deeply browned, about 2 minutes a side. Rest it on a plate — it should still be raw in the center.
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Melt the butter in the same pan and cook the minced mushrooms and garlic over medium-high heat, stirring often, until the liquid they release has cooked off completely and the mixture looks dry and dark, not wet. Deglaze with the sherry and cook until it’s absorbed, then let cool.
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Lay a sheet of plastic wrap on the counter and shingle the prosciutto into a rectangle large enough to wrap the beef. Spread the cooled duxelles evenly over the prosciutto.
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Brush the tenderloin with mustard, set it in the center of the duxelles, and use the plastic wrap to roll the prosciutto and mushrooms tightly around the beef into a log. Twist the ends and chill at least 30 minutes, until firm.
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Unwrap the log and set it in the center of the puff pastry. Fold the pastry around it, trim the excess, and seal the seam with a little egg wash. Chill again for 15 minutes.
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Set the wrapped beef seam-side down on a parchment-lined sheet, brush all over with egg wash, and score the top in a shallow crosshatch.
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Roast at 425°F until the pastry is deep golden brown and a thermometer in the center reads 125°F for rare, about 35-40 minutes. Rest 10 minutes before slicing.
Notes
The duxelles has to come out of the pan bone dry — any moisture trapped inside steams the pastry from within instead of letting it puff, and you end up with a soggy ring around a good piece of beef. Cook the mushrooms well past the point that seems necessary, until they look more like a paste than a sauté.
Everything through wrapping the beef in pastry can be done a day ahead and held in the fridge, which makes this manageable for a dinner you’re also hosting. Slice it with a serrated knife so the crust shatters instead of crushing, and serve it plain — the beef and mushrooms don’t need a sauce.