Beef Wellington
The essential discipline is keeping every layer cold and the mushroom duxelles nearly dry, so the pastry bakes into crisp, laminated armor instead of turning soggy around the beef. I sear the…
Ingredients
- 2 pound center-cut beef tenderloin
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon neutral vegetable oil
- 1 1/2 pound cremini mushrooms
- 1 large shallot
- 1 tablespoon fresh thyme leaves
- 2 tablespoon Dijon mustard
- 1 1/4 pound all-butter puff pastry
- 1 each large egg
Instructions
- Set a rack in the center of the oven and preheat it to 425°F. Line a rimmed baking sheet with parchment. Thaw the puff pastry in the refrigerator until pliable but still distinctly cold, and clear enough refrigerator space for the assembled Wellington to chill flat. Pat the beef completely dry with paper towels; surface moisture interferes with browning.
- Trim away silverskin and any hard exterior fat from the tenderloin, then tie it at 1-inch intervals with kitchen twine so it holds an even cylinder. Season all sides with 1 1/2 teaspoons of the salt and 3/4 teaspoon of the pepper, reserving the remainder for the mushrooms. Let the seasoned beef stand for 10 minutes while you prepare the pan.
- Heat a large stainless-steel or cast-iron skillet over high heat for 2 minutes, add the oil, and wait until it shimmers. Sear the tenderloin for 60 to 90 seconds on each broad side and about 30 seconds on the ends, turning with tongs rather than piercing it. The exterior should be deeply browned but the center will remain raw; transfer the beef to a tray and remove the twine once it is cool enough to handle.
- While the beef cools, pulse the mushrooms and shallot in a food processor in short bursts until finely chopped but not puréed. Add the mixture to the same skillet over medium-high heat with the thyme and remaining salt and pepper. Cook for 10 to 15 minutes, stirring frequently, until the mushrooms release their liquid and the mixture becomes a thick, dry paste that leaves the pan visibly clean; any wetness here will steam the pastry.
- Spread the mushroom duxelles in a thin layer on a plate or tray and refrigerate for at least 15 minutes, until fully cool. Brush the seared beef evenly with the Dijon mustard, including the ends. Do not wrap the beef while either the meat or duxelles is warm, because trapped heat softens the pastry fat and compromises the layers.
- Unroll the cold puff pastry on a lightly floured work surface into a rectangle approximately 12 by 14 inches, keeping it about 1/8 inch thick. Spread the cooled duxelles over the center, leaving a 1-inch border on all sides. Place the mustard-coated beef lengthwise in the middle, fold the pastry over it snugly, and press out excess air as you seal the seam underneath.
- Trim away excess pastry so the overlap is no more than 1 inch, then pinch the seam closed and tuck the ends underneath. Transfer the Wellington seam-side down to the parchment-lined sheet. Beat the egg with 1 tablespoon of water, brush a thin, even coat over the pastry, and refrigerate the wrapped beef for 20 minutes; this firms the butter and helps the pastry rise cleanly.
- Brush the chilled Wellington with a second light coat of egg wash. Use the back of a knife to score shallow diagonal lines without cutting through the pastry, and make two small vents on top for steam to escape. Place the sheet in the 425°F oven and bake for 15 minutes, until the pastry has visibly puffed and begun to bronze.
- Reduce the oven temperature to 375°F without opening the door and continue baking for 25 to 30 minutes. Begin checking at 25 minutes by inserting an instant-read thermometer through a vent into the center; remove the Wellington at 120 to 125°F for medium-rare, or 130 to 135°F for medium. The pastry should be deep golden, crisp, and firm on the sides, not pale or yielding.
- Transfer the Wellington to a cutting board and let it rest uncovered for 15 minutes. This pause allows the beef juices to redistribute without trapping steam against the pastry. Use a serrated knife to cut eight clean slices about 1 inch thick, wiping the blade between cuts, and serve immediately while the crust remains audibly crisp and the center is rosy.
Watch the Beef Wellington cooking video
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