Beef Wellington: A Culinary Masterpiece for Your Next Celebration

As the heart of any great gathering, the main dish deserves the utmost attention, and few dishes can rival the elegance and flavor of a perfectly prepared Beef Wellington. This sophisticated centerpiece is not just a meal but an experience, blending the rich flavors of tender beef and earthy mushrooms encased in flaky puff pastry. Perfect for entertaining guests or celebrating a special occasion, this recipe will elevate your dinner table to a new level of refinement. 

Ingredients

For the Beef: 

- 1 (2 1/2-pound) center-cut beef tenderloin roast, trimmed 

- 2 teaspoons kosher salt 

- 1 teaspoon freshly ground black pepper 

- 2 tablespoons canola oil 

- 1 1/2 tablespoons Dijon mustard 

- 1/4 ounce dried porcini mushrooms, ground to a powder 

For the Duxelles: 

- 1 1/2 pounds fresh cremini mushrooms, coarsely chopped 

- 3 large shallots, roughly chopped 

- 3 tablespoons unsalted butter 

- 3 medium garlic cloves, finely chopped 

- 1 tablespoon fresh thyme leaves, chopped 

- 2 1/2 tablespoons dry sherry 

- 1/2 teaspoon freshly ground black pepper

Additional Ingredients: 

- 2 sheets of frozen phyllo pastry, thawed 

- 8 slices of thin prosciutto 

- 1/4 cup chives, finely chopped 

- 1/4 cup flat-leaf parsley, finely chopped 

- 1 (14-ounce) package all-butter frozen puff pastry, thawed 

- All-purpose flour, for dusting 

- 1 large egg, beaten 

- Flaky sea salt, to taste

Directions

Preparing the Beef:

Begin by tying the tenderloin with kitchen twine at 2-inch intervals for an even cook. Season generously with kosher salt and black pepper. Set the beef on a wire rack over a rimmed baking sheet and let it rest at room temperature for an hour—this allows the meat to achieve its perfect sear. Heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Sear the tenderloin until it develops a deep brown crust on all sides, about 10 to 12 minutes. Once browned, transfer it to a wire rack to cool for 15 minutes. After removing the twine, brush the beef with Dijon mustard and coat it in porcini powder. Chill the tenderloin uncovered in the refrigerator for at least an hour—this step ensures a satisfying texture.

Crafting the Duxelles:

In a food processor, finely chop half of your cremini mushrooms and shallots until they resemble a coarse paste. Repeat this process with the remaining mushrooms and shallots, then transfer them to a bowl. In a large skillet, melt butter over medium-high heat until foamy. Add the mushroom shallot mixture, cooking until the mushrooms are dried and browning, approximately 25 to 30 minutes. Stir in the garlic and thyme, cooking until fragrant. Deglaze with dry sherry, scraping up any flavorful bits on the skillet's bottom. Stir until the mixture has thickened, then spread it on a baking sheet to cool completely—this can be made in advance and stored in an airtight container for up to two days. 

Assembling the Wellington:

Prepare your workspace by laying out overlapping pieces of plastic wrap, roughly forming a 22-inch square. Layer the two phyllo sheets in the center, forming a 13 1/2 x 12-inch rectangle. Top with prosciutto, leavings borders along the edges. Spread the chilled duxelles evenly over the prosciutto and sprinkle with chives and parsley. Center the chilled beef on the duxelles and carefully roll the phyllo into a tight log, using the plastic wrap as a guide. Refrigerate while preparing the puff pastry. Preheat your oven to 425°F. On a floured surface, roll out the puff pastry to a 15 x 12-inch rectangle. Brush the top third with beaten egg. Unwrap your phyllo beef log and place it at the bottom edge of the puff pastry. Roll it up jelly-roll style, sealing the seams as you go, and tuck in the ends. Transfer the wrapped beef to a parchment-lined baking sheet. Brush the puff pastry with the remaining egg wash, and use a paring knife to score a decorative pattern on top, creating vents for steam. Lightly sprinkle with flaky sea salt.

Baking to Perfection:

Bake the Wellington until the pastry is golden brown and puffed, and a thermometer inserted into the center of the beef registers 120°F, about 40 to 45 minutes. Carefully transfer to a cutting board and let it rest before slicing. Serve this stunning Beef Wellington with seasonal sides for a delightful dining experience that will leave your guests in awe. With its layers of rich flavor and beautiful presentation, this dish is sure to become a cherished tradition in your culinary repertoire. Enjoy!