Ingredients:

  • 2 lb (900 g) Beef Tenderloin, center-cut, trimmed
  • 2 Tbsp (30 ml) Vegetable Oil
  • 1 Tbsp (15 g) Unsalted Butter (for searing)
  • Kosher Salt & Black Pepper, To taste
  • 2 Tbsp (30 g) Dijon Mustard or English Mustard
  • 1 lb (450 g) Cremini/Button Mushrooms, wiped clean
  • 2 medium (100 g) Shallots, finely minced
  • 2 cloves Garlic, finely minced
  • 1 tsp (5 ml) Fresh Thyme Leaves
  • 2 Tbsp (30 g) Unsalted Butter (for duxelles)
  • 12 slices Thinly Sliced Parma Ham (Prosciutto)
  • 1 standard sheet (500 g) Puff Pastry (All-butter preferred), defrosted and chilled
  • 1 Large Egg Yolk
  • 1 tsp (5 ml) Milk or Water

Instructions:

  1. Season the Beef: Liberally season the tenderloin with salt and pepper.
  2. Sear: Heat the oil and 1 Tbsp butter in a heavy pan until smoking hot. Sear the beef hard on all sides (including the ends) for about 30–60 seconds per side, aiming for a deep brown crust.
  3. Cool and Coat: Remove the beef immediately and let it cool for 5 minutes. While still warm, brush the entire surface with Dijon or English mustard.
  4. Chill (1st Chill): Wrap the mustard-coated beef tightly in cling film and refrigerate for 20 minutes.
  5. Process Mushrooms: Pulse the mushrooms, shallots, and garlic in a food processor until finely minced, resembling coarse sand.
  6. Cook the Duxelles: Melt 2 Tbsp butter in a large pan over medium-high heat. Add the mushroom mixture and thyme. Cook, stirring constantly, for 10–15 minutes until all the moisture has evaporated. The mixture must be completely dry and sticky.
  7. Season and Cool: Season the duxelles well with salt and pepper. Spread the mixture onto a tray to cool completely.
  8. Lay the Ham: Lay out a large sheet of cling film. Shingle the 12 slices of Parma ham tightly onto the cling film, creating a rectangular blanket.
  9. Spread the Duxelles: Spread the cooled mushroom duxelles evenly over the ham blanket.
  10. Wrap the Beef: Place the chilled, mustard-coated beef at the bottom edge of the ham/duxelles blanket. Using the cling film, tightly roll the ham and duxelles around the beef, creating a neat, compact cylinder. Twist the ends of the cling film to seal.
  11. Chill (2nd Chill): Refrigerate the tightly wrapped beef for a minimum of 30 minutes to firm up the duxelles and maintain its shape.
  12. Prepare Pastry: Roll out the puff pastry on a lightly floured surface to a rectangle large enough to encase the beef roll, about 1/8 inch (3 mm) thick.
  13. Egg Wash: Prepare the egg wash by mixing the egg yolk with milk or water. Brush the edges of the pastry with the egg wash.
  14. Encase the Roll: Unwrap the beef roll and place it on the lower edge of the pastry. Roll the pastry tightly around the beef, ensuring a proper seal along the seam. Trim excess pastry and turn the Wellington seam-side down.
  15. Decorate and Brush: Brush the entire pastry surface generously with the egg wash. Use the back of a knife to lightly score the pastry in a decorative pattern (avoiding cutting all the way through).
  16. Final Chill (3rd Chill): Refrigerate the finished Wellington for at least 1 hour (or up to 24 hours). This is crucial for preventing shrinkage.
  17. Bake: Preheat oven to 400°F (200°C). Place the chilled Wellington on a parchment-lined tray. Bake for 35–40 minutes.
  18. Check Temperature: Check the internal temperature using an instant-read thermometer. Aim for 125–130°F (52–54°C) for medium-rare.
  19. Rest: Remove from the oven and let the Wellington rest in a warm place for 15 minutes before slicing and serving. Do not skip the resting phase.