Description
Bobby Flay’s beef wellington combines tender filet mignon with rich pâté and delicate puff pastry. Culinary experts will savor this classic British dish elevated by precise technique and premium ingredients.
Ingredients
Scale
- 1 (3 lb/1.36 kg) center-cut beef tenderloin (filet mignon), trimmed
- 1 lb/0.45 kg puff pastry, thawed if using frozen
- 12 thin slices prosciutto
- 3 pints (1 ½ lb/0.68 kg) white button mushrooms
- 8 sprigs fresh thyme, leaves only
- 2 tbsps Dijon mustard
- 2 tbsps grainy mustard
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 tbsps unsalted butter
- 2 tbsps extra-virgin olive oil
- 2 large eggs, lightly beaten
- Flour for rolling out puff pastry
- Minced chives, for garnish
- Extra-virgin olive oil
- ½ tsp coarse sea salt
- Kosher salt
- Freshly ground black pepper
Instructions
- Mushroom Preparation: Pulverize mushrooms, shallots, garlic, and thyme in a food processor. Transfer to a skillet with butter and olive oil, sautéing until liquid completely vanishes. Season with salt and pepper, then cool thoroughly.
- Meat Preparation: Secure beef tenderloin with kitchen twine. Massage with olive oil and season aggressively. Flash-sear in an ultra-hot skillet to caramelize exterior and lock in robust flavors.
- Prosciutto Layering: Arrange prosciutto slices on plastic wrap, creating a translucent barrier. Spread cooled mushroom duxelles evenly, sprinkling additional thyme for aromatic complexity.
- Mustard Coating: Liberate tenderloin from twine and lavishly brush with Dijon mustard. Meticulously wrap beef in prosciutto-duxelles layer, using plastic wrap to compress and shape.
- Pastry Wrapping: Chill wrapped tenderloin for precise flavor melding. Roll puff pastry to paper-thin consistency, overlapping sheets if necessary. Centrally position chilled beef on pastry.
- Sealing Technique: Fold pastry edges, sealing with egg wash. Trim excess dough, creating potential decorative elements. Position Wellington seam-side down on baking sheet.
- Finishing Touches: Sprinkle coarse sea salt across surface. Create strategic steam vents with delicate knife slits. Thoroughly coat with egg wash for golden, glossy exterior.
- Precision Roasting: Preheat oven to 425°F. Roast Wellington for 40-45 minutes until pastry transforms to rich golden brown and internal beef temperature reaches 125°F.
- Resting and Serving: Allow Wellington to rest 10 minutes for juice redistribution. Slice carefully and garnish with fresh chives. Accompany with Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.
Notes
- Precise Meat Preparation: Tie the tenderloin at evenly spaced points to ensure uniform cooking and maintain a perfect shape throughout the process.
- Temperature Control Matters: Sear the beef quickly in a scorching hot skillet to lock in flavors and create a beautiful exterior crust without overcooking the interior.
- Chill for Perfection: Refrigerate the wrapped tenderloin for exactly 30 minutes to help set the shape and allow flavors to meld together seamlessly.
- Pastry Technique Tip: Roll puff pastry to a consistent 1/4-inch thickness and overlap sheets carefully if needed, ensuring a uniform and flaky golden-brown crust.
- Prep Time: 1 hour
- Cook Time: 6 hours
- Category: Dinner
- Method: Sautéing, Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 1 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg