This Is How You Cook The Perfect Beef Wellington

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.

Prepare a center cut piece of beef tenderloin, known as chateaubriand.

Wrap the beef in four layers, starting with puff pastry.

Make crepes using flour, eggs, milk, and salt; let the batter rest for 15 minutes.

In a pan, melt butter and olive oil, add diced shallots and cook until translucent.

Add finely chopped mushrooms and thyme to the pan, season with salt and pepper, and cook until moisture evaporates.

Add whiskey to the mushroom mixture and stir, then remove from heat to cool completely.

Sear the beef in a hot cast iron pan with grapeseed oil, seasoning with salt on all sides, for about 1.5 to 2 minutes per side.

Brush the seared beef with Dijon mustard.

Lay out the crepes on cling film, followed by prosciutto, and then the mushroom duxelles.

Place the beef in the center and roll tightly using the cling film, then refrigerate to chill.

Prepare an egg wash with one whole egg and one yolk.

Roll out the puff pastry, place the beef in the center, and brush the seams with egg wash before rolling it up tightly.

Trim excess pastry and wrap the Wellington in cling film, then chill in the freezer for 30 minutes or the fridge for an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens