Beef Wellington

Method

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1. Tie the fillet at 3 cm intervals so it holds an even cylinder. Season heavily and leave 30 minutes.

   Mark done

2. Sear the beef in the olive oil in a very hot pan for 60 to 90 seconds on every surface, including the ends, until uniformly browned. Cool, remove the string, and brush all over with mustard. Refrigerate.

   Mark done Start 60 sec timer

3. Pulse the mushrooms, shallots and garlic in a processor until finely chopped but not puréed.

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4. Cook this mixture in the butter over medium-high heat for 20 to 25 minutes, stirring often. It will release a great deal of liquid; keep going until the pan is completely dry and the mixture holds its shape.

   Mark done Start 20 min timer

5. Add the Madeira and thyme and cook until dry again, about 4 minutes. Season and cool completely.

   Mark done Start 4 min timer

6. Lay a large sheet of cling film on the counter and arrange the prosciutto in an overlapping rectangle.

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7. Spread the cooled duxelles evenly over the prosciutto, then place the beef along one edge and roll tightly using the cling film, twisting the ends to form a tight cylinder. Chill 30 minutes.

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8. Roll the pastry to 4 mm. Unwrap the beef parcel onto it, brush the pastry edges with egg wash, and roll it up, sealing the seam and folding the ends under. Chill 30 minutes more.

   Mark done

9. Brush all over with egg wash, score a diamond pattern into the surface with the back of a knife, and sprinkle with flaky salt.

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10. Bake at 200°C / 390°F for 35 to 40 minutes, until the pastry is deep bronze and the centre reads 52°C for medium-rare. Rest for 15 minutes before slicing thickly.

    Mark done Start 35 min timer

Chef’s Tips

• Cook the duxelles until it looks too dry. It is the single biggest cause of a soggy Wellington.
• A thermometer is essential; there is no other way to judge the centre through pastry.
• Assemble up to a day ahead and keep refrigerated — it bakes better from properly cold.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A serious Bordeaux or Barolo
• Serve with red wine jus, roast potatoes and greens
• Finish with a light sorbet

Storage & Reheating

Refrigerate 2 days. Reheat slices gently at 150°C / 300°F for 10 minutes, accepting the beef will cook a little further.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.