Beef Wellington Recipe

Prepare the Duxelles

In a skillet over medium heat, add olive oil. Sauté shallots and garlic until translucent. Add chopped mushrooms and thyme, cooking until moisture evaporates. Season with salt and pepper. Let cool.

Sear the Beef

Season the beef tenderloin with salt and pepper. Sear in a hot skillet for 2-3 minutes on each side until browned. Remove from heat and let cool.

Assemble the Wellington

Lay out prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread cooled duxelles over prosciutto, then place the beef on top. Roll tightly using the plastic wrap, and chill for 30 minutes.

Wrap in Puff Pastry

Roll out puff pastry on a floured surface. Unwrap the beef from plastic and place it in the center of the pastry. Fold the pastry over to seal and trim excess dough. Brush the top with beaten egg.

Bake the Wellington

Preheat oven to 400°F (200°C). Place the wrapped beef on a baking sheet and bake for 25-30 minutes or until the pastry is golden brown. Let rest for 10 minutes before slicing.

Prepare Fingerling Potatoes

While the Wellington is baking, boil fingerling potatoes until tender, then toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for the last 10 minutes of the Wellington baking time.

Serve

Slice the Beef Wellington and serve alongside roasted fingerling potatoes drizzled with demi-glace.