Instructions
Method
1
Preheat the oven to 425°F (220°C) and allow it to stabilize for at least 20 minutes.
2
Heat a cast‑iron or stainless‑steel skillet over the highest heat. Pat the tenderloin dry, season with salt and pepper, and sear all surfaces—including the ends—for 60–90 seconds per side, about 6–8 minutes total, until a deep brown crust forms. Set aside.
3
Transfer the seared beef to a wire rack and let it cool at room temperature for about 20 minutes. Brush the warm beef with Dijon mustard, then refrigerate for 15 minutes to firm the surface.
4
Prepare the duxelles: melt butter in a pan over medium‑high heat, add the finely processed mushrooms, shallots, and garlic, and cook 12–16 minutes until the mixture is completely dry and pasty. Set aside.
5
Lay the prosciutto slices overlapping on a sheet of plastic wrap. Spread the duxelles evenly over the prosciutto, place the chilled beef on top, and wrap tightly using the plastic wrap. Refrigerate the wrapped log for 30 minutes to 1 hour until uniformly cold.
6
Roll out the puff pastry sheet, place the chilled beef log in the center, and seal the edges with the egg‑wash mixture. Chill the assembled Wellington on a baking sheet for a further 20–30 minutes.
7
Bake the Wellington seam‑side down on a parchment‑lined sheet at 425°F (220°C) for 25–40 minutes, depending on weight. Begin checking the internal temperature at the 22‑minute mark; pull the Wellington when the probe reads 5–7°F below the desired final temperature (e.g., 123–128°F for medium‑rare).
8
Rest the Wellington on a cutting board for at least 10 minutes (12–15 minutes preferred) before slicing to allow carry‑over cooking and juice redistribution.
