Ingredients:

  • lb Centre-cut Beef Fillet (Chateaubriand), trimmed
  • Tbsp Olive Oil
  • Tbsp Unsalted Butter (for searing)
  • Coarse Sea Salt
  • freshly cracked Black Pepper
  • Tbsp English Mustard
  • lb Mixed Mushrooms (Cremini, Shiitake, or Chestnut)
  • Shallot, finely chopped
  • Cloves Garlic, minced
  • Sprigs Fresh Thyme, leaves only
  • Tbsp Unsalted Butter (for duxelles)
  • /4 cup Dry White Wine (Optional)
  • –12 Thin Slices of Prosciutto or Parma Ham
  • sheet (400g) Ready-made All-Butter Puff Pastry
  • Large Egg Yolks, beaten with 1 tsp water (for egg wash)
  • Flour, for dusting

Instructions:

  1. Season the beef fillet aggressively. Heat oil and butter in a heavy-bottomed pan until smoking hot. Sear the beef on all sides (including ends) for 30–60 seconds per side until a deep, uniform brown crust forms. Remove and immediately brush all over with English mustard. Chill completely.
  2. Make the Duxelles: Pulse the mushrooms, shallot, garlic, and thyme in a food processor until finely chopped but not pureed. Cook the mushroom mixture in butter over medium heat, stirring until all moisture has evaporated. If using, add wine and cook until evaporated. Season well and spread on a plate to cool completely.
  3. Lay the Prosciutto: On a large sheet of cling film, overlap the prosciutto slices to create a rectangular blanket large enough to wrap the entire fillet.
  4. Spread the cooled duxelles evenly over the prosciutto layer. Place the chilled, seared fillet at the edge of the prosciutto.
  5. Using the cling film to assist, tightly roll the prosciutto and duxelles around the beef to form a tight log. Twist the ends of the cling film tightly to compact and firm the roll. Chill for at least 30 minutes.
  6. Prepare the Pastry: Lightly flour a surface and roll out the puff pastry into a rectangle large enough to fully enclose the chilled beef log, leaving a slight overlap.
  7. Final Encasement: Unwrap the beef from the cling film and place it on the pastry. Brush the edges of the pastry with egg wash. Fold the pastry tightly over the beef, trimming excess dough. Seal the seams firmly, placing the seam-side down on a parchment-lined baking sheet.
  8. Decorate and Chill: Score the top lightly for decoration (without cutting through to the beef). Brush the entire surface generously with the remaining egg wash. Chill for a final 15 minutes.
  9. Bake: Preheat oven to 400°F (200°C). Bake until the pastry is deep golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.
  10. Rest & Serve: Rest the Beef Wellington uncovered on a rack for 10–15 minutes before slicing thickly to serve.