Beef Wellington In Haute Cuisine Style Recipe

• 1.5 lbs center-cut beef tenderloin (filet mignon), trimmed
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 8 oz cremini or wild mushrooms, finely chopped
• 2 tbsp unsalted butter
• 2 shallots, minced
• 2 cloves garlic, minced
• 2 tbsp fresh thyme leaves, chopped
• 2 tbsp dry sherry or Madeira wine
• 6 slices prosciutto di Parma
• 1 sheet all-butter puff pastry (about 10 x 12 inches), thawed
• 1 egg yolk, beaten with 1 tbsp heavy cream (egg wash)
• 1 tbsp whole-grain mustard
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp chives, finely snipped
• 1 tbsp parsley, finely chopped

Beef Wellington In Haute Cuisine Style Instructions

1. Pat the beef tenderloin dry with paper towels, then season all sides generously with kosher salt and freshly ground black pepper.
2. Heat olive oil in a heavy skillet over high heat until shimmering. Sear the beef on all sides, including the ends, for about 1-2 minutes per side until a deep brown crust forms. Transfer to a plate and let cool for 10 minutes.
3. Brush the cooled beef all over with Dijon mustard and whole-grain mustard. Set aside.
4. In the same skillet, melt unsalted butter over medium heat. Add minced shallots and cook for 2 minutes until softened. Stir in minced garlic and cook for 30 seconds more.
5. Add finely chopped mushrooms and fresh thyme to the skillet. Cook, stirring often, until the mushrooms release their moisture and the mixture becomes dry and golden, about 10-12 minutes.
6. Pour in dry sherry or Madeira wine and cook until the liquid evaporates, about 2 minutes. Stir in chives and parsley, then season with a pinch of salt and pepper. Transfer the duxelles to a plate to cool completely.
7. Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices in a slightly overlapping layer to form a rectangle large enough to wrap around the beef.
8. Spread the cooled mushroom duxelles evenly over the prosciutto, leaving a small border at the edges.
9. Place the mustard-coated beef at the bottom edge of the prosciutto and mushroom layer. Using the plastic wrap, roll the prosciutto and duxelles tightly around the beef, tucking in the sides as you go. Twist the ends of the plastic wrap to seal and form a tight log. Chill in the refrigerator for 30 minutes.
10. On a lightly floured surface, roll out the puff pastry to a rectangle large enough to fully enclose the beef. Unwrap the beef from the plastic and place it in the center of the pastry.
11. Fold the pastry over the beef, trimming any excess, and seal the edges by pressing firmly. Place seam-side down on a parchment-lined baking sheet. Wrap tightly in plastic wrap and chill for another 30 minutes.
12. Remove the Wellington from the refrigerator and discard the plastic wrap. Brush the entire surface with the egg yolk and heavy cream mixture.
13. Using a sharp knife, gently score the pastry with a decorative pattern, being careful not to cut all the way through. Sprinkle with flaky sea salt and freshly cracked black pepper.
14. Bake in a preheated 425°F (220°C) oven for 40-45 minutes, or until the pastry is deep golden brown and an instant-read thermometer inserted into the center of the beef reads 120°F (49°C) for rare or 130°F (54°C) for medium-rare.
15. Remove the Wellington from the oven and let it rest for 15 minutes before slicing to allow the juices to redistribute.