Beef Wellington — Print Recipe

A whole beef tenderloin wrapped in mushroom duxelles and golden puff pastry, sliced to reveal a perfect pink centre.

Ingredients

1 Season beef and sear in a hot skillet with oil until browned on all sides. Brush with Dijon mustard. Cool completely.
2 Sauté mushrooms, shallots, garlic, and thyme until all moisture evaporates to form a dry duxelles. Cool.
3 Lay cling film on a surface, overlap turkey slices to form a rectangle. Spread duxelles evenly over the turkey.
4 Place beef on the edge and roll tightly using the cling film to form a cylinder. Twist ends tight. Chill 30 min.
5 Roll out puff pastry, unwrap the beef log, place on pastry and roll up. Seal edges with egg wash. Score the top.
6 Bake at 220°C (425°F) for 25-30 min until pastry is golden and internal temp reads 52°C for medium-rare. Rest 10 min before slicing.

Did You Know?

Despite the name, there is no proven link to the Duke of Wellington — the dish may be named for its resemblance to a Wellington boot.