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Finished and plated dish: Beef Wellington with Mushroom Duxelle and Prosciutto
Fotografía del plato terminado: Beef Wellington with Mushroom Duxelle and Prosciutto
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Beef Wellington with Mushroom Duxelle and Prosciutto

Por Álvaro (RecetAI)•Actualizada recientemente
United Kingdom
Romantic Dinner, Slow Cooked
Traditional
  • 4
    servings
  • 858 kcal/serving
  • avanzado

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Whole beef tenderloin (center-cut, trimmed of chain and external fat)

    900 g

  • Mixed wild mushrooms (portobello, shiitake, oyster)

    500 g

  • Thinly sliced cured ham (Prosciutto, Serrano, or Parma)

    8-10 lonchas finas

  • Butter puff pastry sheet (quality, preferably all-butter)

    320 g

  • Dijon mustard (to brush the seared tenderloin)

    2 cucharadas generosas

  • Egg yolk (to glaze the pastry)

    1 yema batida con una gota de agua

  • Finely diced shallot, Garlic, Fresh thyme

    2 chalotas, 2 dientes de ajo, unas ramitas de tomillo

  • Olive oil and a knob of butter

    2 cucharadas de aceite, 20 g de mantequilla

  • Maldon salt flakes and freshly ground black pepper

    Al gusto, generoso

Utensils needed

    About this recipe

    The Mount Everest of home cooking and the most impressive showpiece you can place on a table.

    Beef Wellington is a thick cylinder of beef tenderloin seared over violent heat, wrapped in a layer of 'Duxelle' (a dry, ultra-concentrated wild mushroom paste), shielded by a sheet of cured Prosciutto ham, and finally entombed inside a sarcophagus of crispy, golden puff pastry.

    When you cut it vertically in front of your guests, the interior reveals a layered spectacle: golden pastry, translucent ham, dark mushroom duxelle, and at the center of the universe, a tenderloin perfectly pink from wall to wall.

    Instructions

    1
    Step 1

    Step 1

    The Mushroom Duxelle (Remove ALL moisture): Finely chop the 500g of mushrooms (or briefly pulse in a food processor without turning them to mush). In a wide pan with olive oil and butter over medium-high heat, sauté the diced shallot and sliced garlic for 2 minutes. Add the mountain of mushrooms. Season with salt, pepper, and fresh thyme. Sauté for 10-15 long minutes, stirring constantly. Your mission is to COMPLETELY EVAPORATE all moisture. The final duxelle must be a dry, dark, ultra-concentrated paste that tastes like an entire forest. If it stays wet, the pastry will never puff.

    You will need:

    500 gMixed wild mushrooms (portobello, shiitake, oyster)2 chalotas, 2 dientes de ajo, tomilloChalota o Cebolla picada muy fina, Ajo, Tomillo fresco1 cucharada de aceite, 20 g de mantequillaAceite de oliva y una nuez de mantequilla
    2
    Step 2

    Step 2

    Searing the Tenderloin (The Maillard Reaction): Take the meat out of the fridge 30 min before. Pat it bone-dry with paper towels and aggressively season all sides with Maldon salt and pepper. In a cast-iron skillet, heat oil over maximum heat until it nearly smokes. Place the tenderloin and sear ALL sides for 1 minute per side, never moving it until it's an intense brown. You're not cooking it, only creating a crust. Remove and immediately brush it generously with Dijon mustard on all surfaces. The mustard acts as glue for the duxelle and a moisture barrier.

    You will need:

    800 g - 1 kgWhole beef tenderloin (center-cut, trimmed of chain and external fat)2 cucharadas generosasDijon mustard (to brush the seared tenderloin)GenerosoSal Maldon en escamas y pimienta negra recién molida
    3
    Step 3

    Step 3

    The Ham and Mushroom Armor (The Cling Film Roll): Lay a long sheet of cling film on your work surface. Arrange the thin Prosciutto slices on the film, overlapping them slightly like bricks, forming a rectangle large enough to wrap your entire tenderloin. Spread all the cold duxelle evenly over the ham layer. Place the seared, mustard-coated tenderloin at one end. Using the film as a guide, tightly roll the ham and mushrooms around the tenderloin like a tight log. Twist the ends of the film like a candy wrapper to compress and compact the cylinder. Refrigerate for at least 30 minutes (ideally 1 hour).

    You will need:

    8-10 lonchas finasThinly sliced cured ham (Prosciutto, Serrano, or Parma)
    4
    Step 4

    Step 4

    The Puff Pastry Sarcophagus: Roll out the puff pastry with a rolling pin on a lightly floured surface until large enough to wrap the entire meat/mushroom/ham cylinder with room to spare. Remove the cling film from the cold cylinder. Place the naked cylinder in the center of the pastry. Wrap it, gently but firmly sealing all edges with beaten egg yolk as glue. Close the ends by pressing and tucking them underneath the roll. The pastry must have absolutely no holes or poorly sealed seams.

    You will need:

    1 lámina grandeButter puff pastry sheet (quality, preferably all-butter)1 yemaYema de huevo (para pintar el hojaldre)
    5
    Step 5

    Step 5

    The Glaze and Scoring: Paint the entire outer surface of the pastry with beaten egg yolk using a pastry brush: this will give it a spectacular golden shine. Optionally, score decorative lines with a sharp knife (without cutting through the pastry). Refrigerate the sealed roll for another 15 minutes while you preheat the oven to 220°C (no fan, to avoid uneven cooking).
    6
    Step 6

    Step 6

    The Volcanic Oven: Place the Wellington in the preheated 220°C oven. Bake for 25 to 30 minutes for a 'medium-rare' tenderloin (intense pink center). The definitive reference is a probe thermometer: remove when the internal temperature at the center reaches 52-54°C. For 'medium', cook to 58°C. The pastry should be puffed and a deep, dark golden brown on top.
    7
    Step 7

    Step 7

    The Sacred Rest (DO NOT cut it yet): Remove the Wellington from the oven and let it rest for a full 10 minutes on a board without cutting it. During this rest, the internal temperature will rise another 3-5°C due to 'carryover cooking', and the juices will redistribute from the hot center to the outer fibers. If you cut it immediately, all the juices will run out and the meat will be dry.
    8
    Step 8

    Step 8

    The Grand Reveal: With an extremely sharp serrated knife, cut the Wellington into thick 3-4 cm slices with a single clean motion without pressing down (let the weight of the knife do the work). What will be revealed is a layered work of art: the golden, crispy puff pastry crust surrounding the dark mushroom duxelle sheath, wrapped in the translucent veil of ham, and at the epicenter of the universe, a perfectly pink, juicy, tender tenderloin from wall to wall.

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de Beef Wellington with Mushroom Duxelle and Prosciutto, con ingredientes: Whole beef tenderloin (center-cut, trimmed of chain and external fat), Mixed wild mushrooms (portobello, shiitake, oyster), Thinly sliced cured ham (Prosciutto, Serrano, or Parma), Butter puff pastry sheet (quality, preferably all-butter), Dijon mustard (to brush the seared tenderloin).

    Composición final humorística de Beef Wellington with Mushroom Duxelle and Prosciutto con Whole beef tenderloin (center-cut, trimmed of chain and external fat), Mixed wild mushrooms (portobello, shiitake, oyster), Thinly sliced cured ham (Prosciutto, Serrano, or Parma), Butter puff pastry sheet (quality, preferably all-butter), Dijon mustard (to brush the seared tenderloin)
    Imagen final de la receta Beef Wellington with Mushroom Duxelle and Prosciutto, ingredientes: Whole beef tenderloin (center-cut, trimmed of chain and external fat), Mixed wild mushrooms (portobello, shiitake, oyster), Thinly sliced cured ham (Prosciutto, Serrano, or Parma), Butter puff pastry sheet (quality, preferably all-butter), Dijon mustard (to brush the seared tenderloin)

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