Beef Wellington

30 mins
Serves 1
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Directions

  1. 1Let the tenderloin come up to room temperature.
  2. 2Let the tenderloin come up to room temperature.
  3. 3Let the tenderloin come up to room temperature.
  4. 4Make the duxelles by finely chopping 1 pound (468g) of mushrooms.
  5. 5Make the duxelles by finely chopping 1 pound (468g) of mushrooms.
  6. 6Make the duxelles by finely chopping 1 pound (468g) of mushrooms.
  7. 7Add 2 finely chopped shallots, 3 finely chopped garlic cloves, and 2 tablespoons (30ml) of olive oil to a cold pan. Sweat the vegetables until translucent.
  8. 8Add 2 finely chopped shallots, 3 finely chopped garlic cloves, and 2 tablespoons (30ml) of olive oil to a cold pan. Sweat the vegetables until translucent.
  9. 9Add 2 finely chopped shallots, 3 finely chopped garlic cloves, and 2 tablespoons (30ml) of olive oil to a cold pan. Sweat the vegetables until translucent.
  10. 10Add all the mushrooms and season generously with salt. Continue cooking on medium heat, stirring often, until the mushrooms have released and simmered off the majority of their liquid (about 5-8 minutes).
  11. 11Add all the mushrooms and season generously with salt. Continue cooking on medium heat, stirring often, until the mushrooms have released and simmered off the majority of their liquid (about 5-8 minutes).
  12. 12Add all the mushrooms and season generously with salt. Continue cooking on medium heat, stirring often, until the mushrooms have released and simmered off the majority of their liquid (about 5-8 minutes).
  13. 13Add 3 tablespoons (44ml) of whiskey (optional) and the leaves of 2 sprigs of fresh thyme (also optional) and let it simmer for a minute or two to cook off the alcohol and reduce the liquid until there's almost nothing left.
  14. 14Add 3 tablespoons (44ml) of whiskey (optional) and the leaves of 2 sprigs of fresh thyme (also optional) and let it simmer for a minute or two to cook off the alcohol and reduce the liquid until there's almost nothing left.
  15. 15Add 3 tablespoons (44ml) of whiskey (optional) and the leaves of 2 sprigs of fresh thyme (also optional) and let it simmer for a minute or two to cook off the alcohol and reduce the liquid until there's almost nothing left.
  16. 16Let the duxelles cool off on the side.
  17. 17Let the duxelles cool off on the side.
  18. 18Let the duxelles cool off on the side.
  19. 19Sear the beef in a pan over medium-high heat with 2 tablespoons (24ml) of high-heat cooking oil like canola oil for about 1.5-2 minutes on each side.
  20. 20Sear the beef in a pan over medium-high heat with 2 tablespoons (24ml) of high-heat cooking oil like canola oil for about 1.5-2 minutes on each side.
  21. 21Sear the beef in a pan over medium-high heat with 2 tablespoons (24ml) of high-heat cooking oil like canola oil for about 1.5-2 minutes on each side.
  22. 22Place the seared beef on a plate and brush it immediately with dijon mustard while still hot.
  23. 23Place the seared beef on a plate and brush it immediately with dijon mustard while still hot.
  24. 24Place the seared beef on a plate and brush it immediately with dijon mustard while still hot.
  25. 25Let the mustard-coated beef cool down to room temperature.
  26. 26Let the mustard-coated beef cool down to room temperature.
  27. 27Let the mustard-coated beef cool down to room temperature.
  28. 28Make crepes using 3.5 tablespoons (51g) of all-purpose flour, 140 ml of whole milk, 1 egg, and a pinch of salt. Whisk those together and cook in a nonstick pan until golden brown.
  29. 29Make crepes using 3.5 tablespoons (51g) of all-purpose flour, 140 ml of whole milk, 1 egg, and a pinch of salt. Whisk those together and cook in a nonstick pan until golden brown.
  30. 30Make crepes using 3.5 tablespoons (51g) of all-purpose flour, 140 ml of whole milk, 1 egg, and a pinch of salt. Whisk those together and cook in a nonstick pan until golden brown.
  31. 31Layer 2-3 crepes so they overlap to create length. Add 6-7 slices of prosciutto to the base of the crepes.
  32. 32Layer 2-3 crepes so they overlap to create length. Add 6-7 slices of prosciutto to the base of the crepes.
  33. 33Layer 2-3 crepes so they overlap to create length. Add 6-7 slices of prosciutto to the base of the crepes.
  34. 34Spread the duxelles evenly over the prosciutto.
  35. 35Spread the duxelles evenly over the prosciutto.
  36. 36Spread the duxelles evenly over the prosciutto.
  37. 37Gently place the beef at the base of the crepe layer and slowly roll the crepe around the beef until it's completely wrapped.
  38. 38Gently place the beef at the base of the crepe layer and slowly roll the crepe around the beef until it's completely wrapped.
  39. 39Gently place the beef at the base of the crepe layer and slowly roll the crepe around the beef until it's completely wrapped.
  40. 40Gently roll your wrapped beef in plastic wrap, leaving some excess wrap on the sides, to create tension. Refrigerate to chill and firm up for about 30 minutes to an hour.
  41. 41Gently roll your wrapped beef in plastic wrap, leaving some excess wrap on the sides, to create tension. Refrigerate to chill and firm up for about 30 minutes to an hour.
  42. 42Gently roll your wrapped beef in plastic wrap, leaving some excess wrap on the sides, to create tension. Refrigerate to chill and firm up for about 30 minutes to an hour.
  43. 43Roll a sheet of puff pastry to an 1/8th of an inch or 1/3 of a centimeter thick.
  44. 44Roll a sheet of puff pastry to an 1/8th of an inch or 1/3 of a centimeter thick.
  45. 45Roll a sheet of puff pastry to an 1/8th of an inch or 1/3 of a centimeter thick.
  46. 46Brush the surface of the pastry with egg wash, consisting of 2 egg yolks and 1 tablespoon (14ml) of water.
  47. 47Brush the surface of the pastry with egg wash, consisting of 2 egg yolks and 1 tablespoon (14ml) of water.
  48. 48Brush the surface of the pastry with egg wash, consisting of 2 egg yolks and 1 tablespoon (14ml) of water.
  49. 49Place the Wellington burrito at the base of the pastry, leaving a little lip to grab onto while rolling.
  50. 50Place the Wellington burrito at the base of the pastry, leaving a little lip to grab onto while rolling.
  51. 51Place the Wellington burrito at the base of the pastry, leaving a little lip to grab onto while rolling.
  52. 52Slowly roll the puff pastry around the Wellington until the edges meet. Cut off any excess, pinch the edges together to completely close, and cut off any excess on the edges.
  53. 53Slowly roll the puff pastry around the Wellington until the edges meet. Cut off any excess, pinch the edges together to completely close, and cut off any excess on the edges.
  54. 54Slowly roll the puff pastry around the Wellington until the edges meet. Cut off any excess, pinch the edges together to completely close, and cut off any excess on the edges.
  55. 55Brush the entire surface of the Wellington with egg wash. Add a lattice pattern on top (optional).
  56. 56Brush the entire surface of the Wellington with egg wash. Add a lattice pattern on top (optional).
  57. 57Brush the entire surface of the Wellington with egg wash. Add a lattice pattern on top (optional).
  58. 58Sprinkle generously with flaky salt.
  59. 59Sprinkle generously with flaky salt.
  60. 60Sprinkle generously with flaky salt.
  61. 61Bake in a preheated oven to 400°F (convection) or 425°F (regular).
  62. 62Bake in a preheated oven to 400°F (convection) or 425°F (regular).
  63. 63Bake in a preheated oven to 400°F (convection) or 425°F (regular).
  64. 64For the metric folks, that's 204°C (convection) or 218°C (regular).
  65. 65For the metric folks, that's 204°C (convection) or 218°C (regular).
  66. 66For the metric folks, that's 204°C (convection) or 218°C (regular).
  67. 67Bake until golden brown. For medium-rare, check frequently.
  68. 68Bake until golden brown. For medium-rare, check frequently.
  69. 69Bake until golden brown. For medium-rare, check frequently.
  70. 70To make a delicious pan sauce, take the chicken stock and reduce it by about 75%, then add a couple tablespoons of unsalted butter and stir until it emulsifies.
  71. 71To make a delicious pan sauce, take the chicken stock and reduce it by about 75%, then add a couple tablespoons of unsalted butter and stir until it emulsifies.
  72. 72To make a delicious pan sauce, take the chicken stock and reduce it by about 75%, then add a couple tablespoons of unsalted butter and stir until it emulsifies.

Ingredients

  • 1.5 pound beef tenderloin
  • 1.5 pound beef tenderloin
  • 1.5 pound beef tenderloin
  • 650 g beef tenderloin
  • 650 g beef tenderloin
  • 650 g beef tenderloin
  • 2 tablespoons high heat oil
  • 2 tablespoons high heat oil
  • 2 tablespoons high heat oil
  • 24 ml high heat oil
  • 24 ml high heat oil
  • 24 ml high heat oil
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 dijon mustard
  • 0 dijon mustard
  • 0 dijon mustard
  • 1.5 sheets puff pastry
  • 1.5 sheets puff pastry
  • 1.5 sheets puff pastry
  • 1 sheet puff pastry
  • 1 sheet puff pastry
  • 1 sheet puff pastry
  • 6 slices prosciutto
  • 6 slices prosciutto
  • 6 slices prosciutto
  • 8 slices prosciutto
  • 8 slices prosciutto
  • 8 slices prosciutto
  • 1 pound mushrooms
  • 1 pound mushrooms
  • 1 pound mushrooms
  • 468 g mushrooms
  • 468 g mushrooms
  • 468 g mushrooms
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 30 ml olive oil
  • 30 ml olive oil
  • 30 ml olive oil
  • 3 tablespoons whiskey
  • 3 tablespoons whiskey
  • 3 tablespoons whiskey
  • 44 ml whiskey
  • 44 ml whiskey
  • 44 ml whiskey
  • 2 thyme sprigs
  • 2 thyme sprigs
  • 2 thyme sprigs
  • 3.5 tablespoons all purpose flour
  • 3.5 tablespoons all purpose flour
  • 3.5 tablespoons all purpose flour
  • 51 g all purpose flour
  • 51 g all purpose flour
  • 51 g all purpose flour
  • 140 ml whole milk
  • 140 ml whole milk
  • 140 ml whole milk
  • 1 egg
  • 1 egg
  • 1 egg
  • 0 salt
  • 0 salt
  • 0 salt
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water
  • 14 ml water
  • 14 ml water
  • 14 ml water
  • 0 flaky salt
  • 0 flaky salt
  • 0 flaky salt

Equipment

knifefood processorpantongsplatewhiskbowllattice rollerbaking sheet