Classic Beef Wellington with Wild Mushroom Duxelles

How to Make It

• 1

  Prepare the Beef: Take a 1 kg center-cut beef fillet. Trim any silver skin. Season generously with 1 tablespoon sea salt and 1 teaspoon freshly ground black pepper. In a heavy-bottomed pan, heat 2 tablespoons olive oil over high heat. Sear the beef on all sides until deeply browned, about 2-3 minutes per side, including the ends. Remove from pan and allow to cool completely. Once cool, brush generously with 2 tablespoons Dijon mustard on all sides.

• 2

  Prepare the Duxelles: In a food processor, finely chop 500g mixed wild mushrooms (or cremini), 2 finely chopped shallots, and 2 cloves of garlic. Heat 2 tablespoons butter in the same pan over medium-high heat. Add the mushroom mixture, 1 tablespoon fresh thyme leaves, and a pinch of salt and pepper. Cook, stirring frequently, until all moisture has evaporated and the mixture is very dry and concentrated, about 15-20 minutes. Spread the duxelles thinly on a plate to cool completely.

• 3

  Assemble the Wellington: Lay out a large sheet of plastic wrap (approx. 60x60 cm) on your work surface. Arrange 8-10 slices of prosciutto (approx. 100g) in an overlapping rectangular pattern, slightly wider than the beef fillet. Spread the cooled duxelles evenly over the prosciutto. Place the mustard-coated beef fillet at one end. Using the plastic wrap, carefully roll the prosciutto and duxelles tightly around the beef, ensuring a compact, even layer. Twist the ends of the plastic wrap to secure and refrigerate for at least 30 minutes to firm up.

• 4

  Prepare the Pastry: On a lightly floured surface, roll out 500g of high-quality puff pastry into a rectangle large enough to completely encase the beef fillet, about 0.5 cm thick. Remove the beef from the plastic wrap and place it on the pastry. Beat 1 egg with 1 tablespoon water for an egg wash. Brush the edges of the pastry with the egg wash. Carefully fold the pastry over the beef, trimming any excess and pressing the seams firmly to seal. Ensure there are no air pockets. For a perfect presentation, trim the sealed edges neatly. Transfer the Wellington to a baking sheet lined with parchment paper, seam-side down.

• 5

  Decorate and Bake: Score the top of the pastry lightly with a sharp knife in a decorative pattern (e.g., criss-cross), being careful not to cut all the way through. Brush the entire pastry with the remaining egg wash. Make 2-3 small vent holes on top of the pastry to allow steam to escape during baking. Refrigerate for another 15 minutes while you preheat your oven to 200°C (fan-assisted) or 220°C (conventional).

• 6

  Bake the Wellington: Transfer the chilled Wellington to the preheated oven. Bake for 30-35 minutes for medium-rare (internal temperature 50-52°C), 35-40 minutes for medium (55-57°C). For accurate results, use a meat thermometer. If the pastry browns too quickly, loosely tent it with foil. Once baked, remove from the oven and allow to rest on a wire rack for a minimum of 15-20 minutes before carving. This is crucial for the juices to redistribute, ensuring a tender and moist fillet. Slice into thick portions and serve immediately with your chosen accompaniments.