The Ultimate Beef Wellington Recipe | By Thomas Straker

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in fat and more affordable.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is leaner and ham is often less expensive.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in calories and homemade dough can be cost-effective.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers similar flavor with added texture.

Start by making the beef sauce using beef bones and beef trim.

Season the beef bones with oil and seasoning, then roast in the oven until well colored.

Cut the beef trim into even sizes for the sauce preparation.

Prepare the mirepoix by chopping onion, carrot, and celery into even sizes.

Add garlic, tomato paste, thyme, and rosemary to the mirepoix.

Sear the beef in a hot pan until it gets good color, then remove it from the pan.

In the same pan, add the mirepoix and sauté until it gets color, then add garlic and tomato paste.

Pour in 100 ml of red wine and red wine vinegar, cooking until the acidity reduces and becomes sweet.

Add the beef stock to the pan and simmer for 45 minutes, skimming off any scum that rises to the top.

Trim the beef tenderloin to ensure even size, seasoning it well with salt.

Sear the beef tenderloin quickly on all sides in a hot pan with oil, ensuring it remains fridge cold before searing.

Prepare pancake batter with 150 ml of water, one egg, and flour to coat the finger nicely.

Chop chestnut mushrooms and sauté them with diced shallots and garlic in butter and oil until moisture evaporates.

Season the mushroom mixture with salt, black pepper, and thyme, then add a touch of Madeira wine.

Spread the mushroom mixture evenly on a surface, then lay out Palmer ham on top, slightly overlapping.

Place the seared beef on top of the mushroom and ham layer, then roll tightly using plastic wrap and refrigerate.

Roll out puff pastry on a floured surface large enough to wrap the beef.

Remove the beef from the plastic wrap and place it in the center of the pastry.

Wrap the pastry around the beef, sealing the edges with egg yolk.

Brush the outside of the pastry with egg yolk for a golden finish.

Preheat the oven to 400°F (200°C).

Bake the wrapped beef for 25-30 minutes until the pastry is golden brown.

Let the Beef Wellington rest for 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens