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Artisan Beef Wellington

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Beef Wellington is a traditional English dish, featuring tender beef wrapped in flaky puff pastry. The beef is smothered in a duxelles—a finely chopped and sautéed mushroom mixture. My “Artisan” preparation includes a layer of thinly sliced prosciutto to render a rich, salty flavor.

Baked to a glorious golden brown, this recipe is pure comfort. It’s the perfect complement to a winter’s day and a great go-to for dinner parties and date nights. Simply pair your Wellington with a light salad and bottle of red wine, and enjoy a relaxing evening in!

 Artisan Beef Wellington

All it takes

For Duxelles:
2 lbs. cremini mushrooms
3 shallots, roughly chopped
6 garlic cloves, roughly chopped
3 Tbsp. thyme leaves
3 Tbsp. rosemary leaves, roughly chopped
2 Tbsp. extra virgin olive oil
½ cup white wine

For Beef:
1 beef tenderloin (approx. 3.5 lbs.), cleaned & trimmed
Extra virgin olive oil
Kosher salt
Black pepper
10 slices of prosciutto
1 sheets puff pastry
2 eggs, beaten

Let’s get cooking

Prep Duxelles: 

  1. Roughly chop mushrooms in a food processor. Add shallots, garlic, thyme, and rosemary and pulse until finely chopped.
  2. In hot and oiled pan, sauté mushroom mixer for 10-12 minutes. Most of the moisture should be cooked out.
  3. Deglaze the pan with wine. Continue to cook until most of the wine and liquid has evaporated. Set aside to cool.

Prep Beef: 

  1. Drizzle beef with oil and heavily season with salt and pepper.
  2. Heat a large oiled sauté pan or griddle until pan begins to smoke. Carefully place the beef into the pan and sear on all sides.  Set aside to cool.

Build and Roast: 

  1. Shingle the prosciutto side by side over a long piece of plastic wrap.
  2. With a spoon or spatula, spread a layer of duxelles on top of the prosciutto.
  3. Roll up the tenderloin in the duxelles-covered prosciutto, using the plastic wrap. Roll tight and refrigerate for an hour.
  4. Remove the tenderloin from the fridge and carefully unwrap the plastic.
  5. Wrap the prosciutto-covered roast with puff pastry. Make sure it’s wrapped tight and there aren’t any holes.
  6. Brush the ends of the pastry with the beaten egg wash.
  7. Place the roast sealed-side down on a parchment-lined baking sheet.
  8. Bake at 450° for 35-45 minutes or until the internal temperature reaches 125°.
  9. Remove from oven and let rest for 20 minutes. Carve and serve.