Beef Wellington

Ingredients

• 2 lb center-cut beef tenderloin
• 2 tbsp olive oil
• 2 tbsp English mustard
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 1/2 lb cremini mushrooms
• 2 garlic cloves
• 2 tbsp fresh thyme leaves
• 2 tbsp unsalted butter
• 8 thin slices prosciutto
• 1 lb all-butter puff pastry
• 2 egg yolks, beaten with 1 tbsp water
• Flaky salt, for finishing

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Tie the tenderloin into an even cylinder, season it with measured salt and pepper, then sear every surface in very hot olive oil until deeply browned outside.
2. Step 2.Remove the beef from the pan, brush it immediately with English mustard while warm, and refrigerate until fully cool before wrapping so the pastry stays crisp.
3. Step 3.Pulse mushrooms and garlic into fine crumbs, then cook them with butter and thyme until every trace of moisture evaporates and the duxelles forms a dry paste.
4. Step 4.Overlap prosciutto on plastic wrap, spread the cooled mushroom mixture evenly over it, and roll the chilled beef tightly inside before refrigerating for thirty minutes.
5. Step 5.Roll the puff pastry just large enough to enclose the beef, remove the plastic, and wrap the cylinder tightly while trimming excessive pastry and sealing the seam underneath.
6. Step 6.Brush the parcel with egg wash, chill it for another twenty minutes, then score the surface decoratively without cutting through and apply a second thin glaze.
7. Step 7.Bake at 425°F until the pastry is deeply golden and the beef center registers about 125–130°F for medium-rare, checking with an instant-read thermometer.
8. Step 8.Rest the Wellington for at least fifteen minutes so its juices settle, then cut thick slices with a sharp serrated knife and serve while the pastry remains crisp.