Traditional Beef Wellington Recipe
This traditional Beef Wellington is one of those recipes that looks intimidating but becomes completely manageable once you understand the method. After making countless Wellingtons over the years, from dinner-party versions to cooking the world’s largest Beef Wellington, I’ve refined every step to ensure clean slices, a crisp pastry, and perfectly cooked beef every time. Follow this process, take your time, and you’ll end up with a show-stopping centerpiece that’s just as satisfying to make as it is to serve!
- Time: 180 min
- Servings: 8
Source: Nick's Kitchen
Ingredients
- center-cut beef tenderloin
- kosher salt & freshly ground black pepper
- tablespoon neutral oil
- Dijon mustard
- thin slices prosciutto
- sheet Dufour all-butter puff pastry )
- egg yolk
- pound mixed mushrooms )
- ounce dried porcini mushrooms
- tablespoon extra virgin olive oil
- tablespoon unsalted butter
- chestnuts
- shallot
- garlic
- sprig fresh thyme
- Madeira wine
- all-purpose flour
- large egg
- whole milk
- teaspoon kosher salt
- red wine
- black peppercorn
- beef or veal stock
- tablespoon cold unsalted butter
- teaspoon aged balsamic vinegar
- salt