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 Artisan Beef Wellington

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.
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Prep Time 40 mins
Cook Time 45 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine American
Servings 8 people

Ingredients
  

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
  • 1/2 cup white wine

For Beef:

  • 1 beef tenderloin (sprov. 3-5 lbs) cleaned & trimmed
  • extra virgin olive oil
  • kosher salt
  • black pepper
  • 10 slices prosciutto
  • 1 sheet puff pastry
  • 2 eggs beaten

Instructions
 

Prep Duxelles:

  • 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.

Prep Beef:

  • 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 & 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.
Keyword Beef Tenderloin, Cremini Mushrooms, Proscuitto