Winston Churchill once described a challenge as “a riddle wrapped in a mystery inside an enigma.” That may well be Beef Wellington – a tenderloin wrapped in mushroom duxelles and puff pastry.
But what’s the mystery behind this dish? Its origins are unclear; it might have been inspired by the Duke of Wellington or the French boeuf en croûte. Whatever its roots, it’s a showstopper for Holiday meals.
To solve the Wellington puzzle, I use a sous vide trick. Cooking the tenderloin before assembling ensures the pastry stays crisp and the meat is perfectly cooked. It’s a bit of a process, but trust me, it’s worth it. You can even prep the duxelles ahead of time and soften it in the microwave if needed. With this method, you’ll get a Beef Wellington that’s both delicious and visually stunning!
Prep Time: 1h30
Cook Time: 1h50
Difficulty: easy
Ingredients
- 7 oz shallots (200 g)
- 21 oz 600 g cremini mushrooms (600 g)
- 0.35 oz cloves garlic (10 g)
- 3.5 oz butter (100 g)
- 26.5 oz beef tenderloin center cut, approximately 6 in long (750 g)
- salt and pepper, to season the tenderloin, as needed
- 0.35 oz thyme (10 g)
- 4 piece prosciutto or ham
- 2 store-bought puff pastry dough (approx. 14 oz)
- 1 egg, for egg wash
Instructions
Prep the mushroom duxelles:
- 7 oz shallots (200 g)
- 21 oz 600 g cremini mushrooms (600 g)
- 0.35 oz cloves garlic (10 g)
- 3.5 oz butter (100 g)
Quarter the shallots and halve the mushrooms and garlic cloves. Put everything in a food processor with the butter. Run on high until it forms a uniform paste. Set aside.
Prep and sear the tenderloin: Trim the fat and and cut the tenderloin down to size. Season with salt and pepper. Preheat a neutral oil in a skillet over medium-high heat. Sear the loin until dark.
Preheat Joule to your desired temperature. For this recipe, it is recommended 131 °F / 55 °C for 90 minutes.
Heat a pan of hot water to 131 °F (55°C). Wrap the beef tenderloin in a sealed plastic bag and place in the pan. Cook under vacuum (sous vide) for 45 minutes (for a medium-rare meat).
Cook the mushroom duxelles: While your tenderloin is cooking, cook the mushroom paste over medium heat in a heavy-bottomed pot. Stir constantly, scraping the fond from the bottom of the pot, until the mixture loses almost all of its moisture and becomes thick and reduced. This takes about an hour.
Finely chop the thyme. At the end of cooking, add the thyme to the mixture. You can make the duxelles up to five days in advance. Store in an airtight container in the fridge until you’re ready to use.
Final steps
- 4 piece prosciutto/ham
- 2 store-bought puff pastry dough
Lay out a large sheet of parchment paper on your work surface. On this sheet, roll out the puff pastry.
Lay the four slices of prosciutto or ham lengthwise on the pastry.
Using a spatula, carefully spread the duxelle over the ham in a thin, even layer about 3 mm thick.
Preheat oven to 350°F (180°C).
Place the tenderloin in the center of the pastry.
Cover the tenderloin with the 2nd puff pastry and seal well. Brush with egg yolk.
Bake for 20 minutes. Don’t forget that everything inside is already perfectly cooked – this is just to cook the puff pastry.
Serve immediately and enjoy!
Inspired by: ChefSteps
