Beef Wellington with Mushroom Duxelles and Dijon Mustard
Wellington is the pinnacle of classical cooking: a seared beef tenderloin wrapped in a fragrant layer of mushroom duxelles and serrano ham, all encased in golden, flaky puff pastry. Slicing the first piece reveals a perfect pink gradient that makes time stand still.
Step by step preparation
Pat the tenderloin dry with kitchen paper and season generously with salt and pepper. Heat the oil in a cast-iron skillet over very high heat until smoking. Sear the beef 1-2 minutes on each side and the ends until a dark, even crust forms. Remove and leave to cool completely on a wire rack.
While the meat cools, prepare the duxelles: sauté the finely chopped mushrooms in the same pan over medium-high heat without adding extra fat, stirring frequently for 8-10 minutes until all moisture has evaporated and the mixture is dry and concentrated. Season and drain in a colander to remove any remaining liquid.
Brush the entire surface of the cooled tenderloin with Dijon mustard in an even coat. Lay out a sheet of cling film and arrange the serrano ham slices overlapping to form a rectangle. Spread the cold duxelles over the ham, then layer the foie gras in thin slices on top. Place the tenderloin along the nearest edge and roll tightly using the film to form a compact cylinder. Refrigerate for at least 30 minutes (or up to 12 hours).
Preheat the oven to 210 °C (fan 190 °C). Roll out the cold puff pastry on a lightly floured surface. Remove the cling film from the tenderloin and centre it on the pastry. Brush the edges with the egg wash and fold the pastry over, sealing the joins firmly with your fingertips. Trim away the excess leaving a 1 cm overlap. Brush the entire surface with egg wash and score decorative lines with the back of a knife without cutting through.
Bake on the middle shelf for 25 minutes for a medium-rare finish (meat thermometer: 52-55 °C in the centre) or 30 minutes for medium. If the pastry browns too quickly, cover loosely with foil for the last 5 minutes.
Rest the Wellington on a wire rack for 5 minutes before slicing — this step is crucial for the juices to redistribute and for the pastry to hold its structure when carved. Use a sharp serrated knife to cut clean medallions about 3 cm thick.
Serve immediately alongside a reduced red wine sauce or a simple green leaf salad with mustard vinaigrette so as not to compete with the elegance of the main event.
