A world-class chef execution of Beef Wellington featuring perfectly cooked beef tenderloin, mushroom duxelles, prosciutto, and golden puff pastry with precision layering and moisture control.

4-6 plates

Ingredients:

• 2-2.5 lbs – Center-cut beef tenderloin (trimmed)
• to season – Kosher salt
• to season – Black pepper
• 2 tbsp – Neutral oil
• 2 tbsp – Dijon mustard
• 6-8 slices – Prosciutto
• 1 sheet – Puff pastry (all-butter, thawed)
• 2 – Egg yolks
• 1 tbsp – Heavy cream
• 1 lb – Cremini mushrooms
• 4 oz – Shiitake mushrooms
• 2 – Shallots
• 3 – Garlic cloves
• 2 tbsp – Butter
• 2 tbsp – Dry sherry or Madeira
• 1 tbsp – Fresh thyme
• 2 – Eggs (for crepes)
• 1/2 cup – Flour
• 1/2 cup – Milk

Speciality Items:

• Chamber vacuum sealer Need it? Click here to start cooking
• Immersion circulator (sous vide) Need it? Click here to start cooking
• Wireless probe thermometer Need it? Click here to start cooking
• High-power food processor Need it? Click here to start cooking
• Offset spatula Need it? Click here to start cooking
• Plating tweezers Need it? Click here to start cooking
• Ring molds Need it? Click here to start cooking
• Perforated baking tray or silicone mat Need it? Click here to start cooking
• Dinner Plates Need it? Click here to start cooking

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Steps:

1. Season the beef tenderloin with salt and pepper and sear in a hot pan with oil until deeply browned on all sides.
2. Brush the seared beef with Dijon mustard while warm and allow to cool.
3. Optional: Vacuum seal and cook sous vide at 125°F (52°C) for 45–60 minutes, then chill completely.
4. Prepare the duxelles by finely chopping mushrooms in a food processor.
5. Cook mushrooms with butter, shallots, garlic, and thyme until all moisture evaporates. Deglaze with sherry and cook dry.
6. Spread duxelles on a tray and chill.
7. Make crepes by whisking eggs, flour, milk, and salt, then cook thin layers in a buttered pan.
8. Lay out plastic wrap, overlap prosciutto slices, spread duxelles evenly, then place crepes on top.
9. Place beef at the edge and roll tightly into a log using plastic wrap. Chill for 20 minutes.
10. Roll puff pastry to even thickness and wrap around the beef, sealing edges tightly.
11. Brush with egg wash and score the pastry lightly for decoration.
12. Bake at 425°F (220°C) for 20–25 minutes until golden brown.
13. Cook until internal temperature reaches 120–125°F (49–52°C) for medium rare.
14. Rest for 10–15 minutes before slicing.
15. Slice carefully with a serrated knife and plate with sauce and sides.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done