Ingredients:

  • Beef Tenderloin (centre cut), 1.5 lbs (680 g), cut into 4 equal 4-oz portions
  • Vegetable Oil, 1 Tbsp (15 ml)
  • Unsalted Butter, 1 Tbsp (15 g)
  • Coarse Sea Salt & Black Pepper, To taste
  • Dijon Mustard, 2 Tbsp (30 ml)
  • Prosciutto di Parma (thinly sliced), 8 slices (~70 g)
  • Mixed Mushrooms (Cremini, Shiitake, or Chanterelles), 12 oz (340 g)
  • Shallots, 2 medium (80 g), finely minced
  • Fresh Thyme Leaves, 1 tsp (5 ml)
  • Dry Sherry (or Madeira), 2 Tbsp (30 ml)
  • Black Truffle Oil (optional), 1/2 tsp (2.5 ml)
  • All-Purpose Flour, As needed
  • Puff Pastry (All-butter, chilled), 1 package (~500 g)
  • Large Egg, 1 (Beaten with a splash of water for egg wash)

Instructions:

  1. Prep and Sear the Beef: Pat the tenderloin portions completely dry (this is critical!). Season generously with salt and pepper. Heat oil and butter in a heavy pan until shimmering. Sear the beef hard on all sides (about 30-45 seconds per side) to develop a deep crust.
  2. Coat and Chill: Remove the beef immediately. Brush all seared surfaces with Dijon mustard while warm. Place the portions on a plate and chill in the fridge for 20 minutes to cool completely.
  3. Prepare the Duxelles: Pulse the cleaned mushrooms, shallots, and thyme in a food processor until finely minced (a paste-like consistency, but not liquid).
  4. Dry the Duxelles: Sauté the mixture in a dry pan over medium heat, stirring constantly, for 8-10 minutes. The goal is to cook off all the moisture. Deglaze with sherry, cook until evaporated. Stir in truffle oil (if using). Spread the paste onto a plate to cool rapidly.
  5. Create the Prosciutto Barrier: Lay out a large piece of cling film. Arrange four overlapping slices of prosciutto into a rectangle, large enough to cover one piece of beef. Spread one quarter of the cooled duxelles evenly over the prosciutto.
  6. Wrap the Beef: Place a chilled, mustard-coated beef portion at the short end of the duxelles-covered prosciutto. Use the cling film to tightly roll the prosciutto and duxelles around the beef portion, twisting the ends of the film like a Christmas cracker to create a neat cylinder. Repeat for the remaining portions.
  7. Chill (The Management Phase): Refrigerate the prosciutto-wrapped portions for a minimum of 30 minutes. This ensures they hold their perfect shape.
  8. Prepare the Pastry: On a lightly floured surface, roll out the chilled puff pastry to about 3mm thick. Cut into four squares large enough to fully encase the beef rolls (approx. 6 inches/15 cm square).
  9. Encase the Beef: Remove the cling film from a beef portion. Place the beef roll diagonally on a pastry square. Brush the edges of the pastry with egg wash. Fold the pastry tightly over the beef, trimming excess pastry, and sealing the edges completely. You can decorate the tops with pastry scraps if you're feeling fancy.
  10. Final Chill: Place the assembled Wellingtons on the parchment-lined baking sheet. Brush lightly with egg wash. Score the tops lightly (a few diagonal lines) and refrigerate for another 30 minutes. This prevents shrinkage and ensures the pastry is crisp when baked.
  11. Preheat: Preheat oven to 400°F (200°C).
  12. The Bake: Brush the Wellingtons generously with a second coat of egg wash. Bake for 20–25 minutes.
  13. Check Doneness: Insert the instant-read thermometer horizontally into the centre of a Wellington. For Medium-Rare: Remove when the internal temperature hits 125–130°F (52–54°C). For Medium: Remove at 135°F (57°C).
  14. Rest: Allow the Wellingtons to rest on the baking sheet for 5-7 minutes before slicing and serving. This allows the internal temperature to rise (carry-over cooking) and the juices to redistribute.