Artisan Beef Wellingtonby Michael Wards
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
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
1 beef tenderloin (approx. 3.5 lbs.), cleaned & trimmed
Extra virgin olive oil
10 slices of prosciutto
1 sheets puff pastry
2 eggs, beaten
Let’s get cooking
- Roughly chop mushrooms in a food processor. Add shallots, garlic, thyme, and rosemary and pulse until finely chopped.
- In hot and oiled pan, sauté mushroom mixer for 10-12 minutes. Most of the moisture should be cooked out.
- Deglaze the pan with wine. Continue to cook until most of the wine and liquid has evaporated. Set aside to cool.
- Drizzle beef with oil and heavily season with salt and pepper.
- 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:
- Shingle the prosciutto side by side over a long piece of plastic wrap.
- With a spoon or spatula, spread a layer of duxelles on top of the prosciutto.
- Roll up the tenderloin in the duxelles-covered prosciutto, using the plastic wrap. Roll tight and refrigerate for an hour.
- Remove the tenderloin from the fridge and carefully unwrap the plastic.
- Wrap the prosciutto-covered roast with puff pastry. Make sure it’s wrapped tight and there aren’t any holes.
- Brush the ends of the pastry with the beaten egg wash.
- Place the roast sealed-side down on a parchment-lined baking sheet.
- Bake at 450° for 35-45 minutes or until the internal temperature reaches 125°.
- Remove from oven and let rest for 20 minutes. Carve and serve.