Classic Beef Wellington

Beef Wellington became a showpiece of the American supper club era, beloved in the great steakhouses of Chicago and Kansas City where prime Midwestern beef reigned supreme. A center-cut beef tenderloin wrapped in savory mushroom duxelles and golden puff pastry, it represents the pinnacle of the Midwestern dinner party — dramatic, impressive, and deeply satisfying.

Serves: 6

Ingredients

• 1kg (2.2 lbs) center-cut beef tenderloin, trimmed and tied
• 680g (1.5 lbs) mixed mushrooms (cremini and shiitake), very finely chopped
• 6 thin slices prosciutto di Parma
• 2 sheets (500g / 17.6 oz) all-butter puff pastry, thawed
• 2 tbsp (30ml) Dijon mustard
• 4 tbsp (60g) unsalted butter, divided
• 4 shallots, finely minced
• 4 cloves garlic, minced
• 60ml (1/4 cup) dry sherry or Madeira
• 2 tbsp fresh thyme leaves
• 2 tbsp (30ml) olive oil
• 2 egg yolks beaten with 1 tbsp cream (egg wash)
• Flaky sea salt
• Black pepper

Instructions

1. Season tenderloin generously with salt and pepper. Heat olive oil in a large skillet over very high heat until smoking. Sear beef on all sides, including ends, about 2 minutes per side until deeply browned. Remove, brush all over with Dijon mustard, and cool completely on a wire rack.
2. Make duxelles: wipe out skillet and melt 2 tbsp butter over medium-high heat. Add mushrooms and cook, stirring occasionally, until all moisture evaporates and mixture is very dry and almost paste-like, 15-20 minutes. Add shallots, garlic, and thyme; cook 3 more minutes. Deglaze with sherry and cook until dry. Season well. Cool completely.
3. Lay a large sheet of plastic wrap on the counter. Arrange prosciutto in overlapping rows into a rectangle large enough to wrap the beef. Spread cooled duxelles evenly over the prosciutto. Place beef at the near edge and roll tightly, using the plastic wrap to form a compact cylinder. Twist ends and refrigerate 30 minutes.
4. Preheat oven to 220°C (425°F). Roll puff pastry into a rectangle large enough to wrap the beef cylinder. Unwrap beef and place in the center. Brush pastry edges with egg wash. Roll tightly, seam-side down, tuck ends under, and brush all over with egg wash. Score the top lightly with a sharp knife and refrigerate 15 minutes.
5. Transfer to a parchment-lined baking sheet. Bake 25-30 minutes until pastry is deep golden brown and the internal temperature of the beef reads 52°C (125°F) for medium-rare.
6. Rest on a rack for 10-15 minutes before slicing with a sharp serrated knife into 4cm (1.5 in) medallions.

Cook's Notes: The three keys to success: completely dry duxelles (any residual moisture makes soggy pastry), cold beef when wrapping (keeps the shape and the pastry from softening), and resting before slicing. Serve with roasted potatoes and a red wine reduction made from the pan drippings.