Ingredients:

  • 1.5 lb (approx. 700g) Beef Tenderloin Fillet (Chateaubriand cut)
  • 2 Tbsp (30 ml) Olive Oil (High smoke point)
  • 2 Tbsp (30g) Dijon Mustard
  • 1 tsp (5g) Coarse Sea Salt
  • 0.5 tsp (2g) Freshly Ground Black Pepper
  • 1.5 lb (approx. 700g) Mixed Mushrooms (Cremini, Shiitake, and Oyster, roughly chopped)
  • 2 large (100g) Shallots, peeled and minced
  • 2 cloves Garlic, minced
  • 2 Tbsp (30g) Unsalted Butter
  • 1 sprig Fresh Thyme, leaves only
  • 2 Tbsp (30 ml) Dry Sherry or Madeira wine
  • 12 slices (approx. 150g) Prosciutto or Parma Ham (thinly sliced)
  • 1 lb (450g) All-Butter Puff Pastry (chilled)
  • 2 large Eggs, whisked (for the egg wash)
  • 1 Tbsp (15g) All-Purpose Flour (for dusting)

Instructions:

  1. Season and sear the thoroughly dried beef fillet in hot olive oil for 60–90 seconds per side until deeply browned on all sides.
  2. Remove the beef from the pan. While still warm, brush all surfaces evenly with Dijon mustard. Set aside to cool completely (approximately 20 minutes).
  3. Pulse the mushrooms, shallots, and garlic in a food processor until very finely chopped (for the duxelles).
  4. Melt the butter in the same skillet. Add the mushroom mixture and thyme leaves. Cook over medium heat, stirring frequently, until all moisture has evaporated. This critical moisture management step takes 15–20 minutes until the mixture resembles a thick paste.
  5. Add the sherry or Madeira and cook for another minute until evaporated. Season with salt and pepper. Spread the duxelles onto a plate and chill completely.
  6. Lay out a large sheet of cling film. Shingle the slices of prosciutto into a large, overlapping rectangle large enough to wrap the fillet.
  7. Spread the chilled duxelles evenly over the prosciutto layer.
  8. Place the cooled, mustard-coated beef fillet at the bottom edge of the duxelles/prosciutto rectangle.
  9. Use the cling film to tightly roll the prosciutto and duxelles around the beef, creating a neat cylinder. Twist the ends of the cling film to secure the shape.
  10. Place the wrapped fillet in the refrigerator for at least 30 minutes to firm up (First Chill).
  11. Roll the puff pastry on a lightly floured surface into a rectangle large enough to completely encase the chilled beef roll.
  12. Remove the chilled beef from the plastic wrap. Place the beef on the pastry sheet. Brush the edges of the pastry with egg wash. Tightly wrap the pastry around the beef, sealing the seam tightly.
  13. Brush the entire pastry surface with egg wash. Score the top lightly for decoration and venting. Return the fully wrapped Wellington to the fridge for at least 90 minutes (Crucial Second Chill).
  14. Preheat the oven to 400°F (200°C). Bake for 35–45 minutes until deep golden brown and puffed.
  15. Crucially, remove the Wellington when the internal temperature of the beef registers 130–135°F (54–57°C) for medium-rare, using an instant-read thermometer inserted horizontally.
  16. Allow the Wellington to rest for 10–15 minutes before carving into thick slices. This allows the juices to redistribute and is essential for a tender result.