British · Members
Beef Wellington
Seared beef tenderloin wrapped in mushroom duxelles, prosciutto and golden puff pastry. A showstopping centerpiece for special occasions.
- Showstopping holiday centerpiece
- Perfect rosy center
- Make-ahead in stages
Beef Wellington is the ultimate celebration roast, and it is far more approachable than its reputation suggests. The secret is working in stages and chilling between each one so the pastry stays crisp and the beef stays rosy. A well-cooked mushroom duxelles should be dry and paste-like, which keeps moisture away from the pastry. Use a thermometer and pull it at the right moment, and you will slice into a perfect pink center.
Instructions
Pat the tenderloin dry and season all over with 1 1/2 tsp salt and the pepper. Heat the oil in a large skillet over high heat and sear the beef on all sides, including the ends, for 8 to 10 minutes total until deeply browned.
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