Ingredients:

  • Centre-cut Beef Fillet (tenderloin), 1.5 lbs (680 g), trimmed, cut into 4 equal 6 oz portions
  • Olive Oil or Vegetable Oil, 2 Tbsp (30 ml)
  • Sea Salt and Freshly Ground Black Pepper, To taste
  • Dijon Mustard, 4 tsp (20 ml)
  • Shallots, 2 large (Approx. 100 g), finely diced
  • Thyme Leaves, 1 tsp (5 ml), fresh
  • Button or Cremini Mushrooms, 1 lb (450 g), wiped clean, coarsely chopped or pulsed
  • Dry Sherry (or white wine), 2 Tbsp (30 ml)
  • Unsalted Butter, 1 Tbsp (15 g)
  • Thinly Sliced Prosciutto or Parma Ham, 8 slices
  • All-Butter Puff Pastry, 1 sheet (14 oz / 400 g), rolled to 1/8 inch thickness
  • Large Egg, 1, beaten with a splash of milk or water (for egg wash)

Instructions:

  1. Sear the Beef (Managing Surface Flavour): Season the beef portions aggressively with salt and pepper. Sear quickly in hot oil for 60 seconds per side (4 sides total) to create a good crust; the interior must remain completely raw.
  2. Coat and Chill: Remove the beef. While still warm, brush all sides generously with Dijon mustard. Place on a tray and chill in the fridge for 20 minutes to set the crust.
  3. Make the Duxelles (Managing Moisture): Pulse the mushrooms, shallots, and thyme in a food processor until finely minced. Sauté in butter over medium-high heat until all liquid evaporates (this can take 10–15 minutes). Stir in sherry, if using, and cook until bone-dry. Season well.
  4. Cool the Duxelles: Transfer the duxelles to a fine-mesh sieve or a plate to cool completely. Any residual heat will melt the pastry later.
  5. Create the Ham Blanket: Lay two pieces of plastic wrap down, overlapping slightly. Arrange two slices of prosciutto/Parma ham side-by-side on the plastic wrap, slightly overlapping.
  6. Layer the Duxelles: Spread a thin, even layer of the cooled duxelles mixture over the ham, ensuring full coverage, leaving a 1-inch border.
  7. Wrap the Beef: Place one chilled beef fillet portion at the base of the ham blanket. Using the plastic wrap to guide you, tightly roll the ham and duxelles around the beef, creating a perfectly cylindrical parcel. Twist the ends of the plastic wrap like a Christmas cracker to ensure maximum tightness.
  8. First Chill (Structural Management): Chill the wrapped parcels in the fridge for a minimum of 30 minutes. This hardens the structure for easier pastry handling.
  9. Wrap in Pastry: Cut the chilled puff pastry sheet into four equal squares. Unwrap the chilled beef parcels. Place one parcel in the centre of a pastry square. Brush the edges of the pastry with egg wash. Fold the pastry up and over the beef, trimming any excess and sealing tightly, ensuring no air is trapped. Flip the parcel over so the seam is underneath.
  10. Second Chill (Temperature Management): Brush the Wellingtons lightly with egg wash and decorate the top with light scoring if desired. Chill the assembled Wellingtons for a crucial 60 minutes. This ensures the pastry is cold enough to rise before the butter melts.
  11. Bake: Preheat oven to 400°F (200°C). Brush the Wellingtons a second time with egg wash.
  12. Cook to Temperature: Bake for 22–25 minutes. Use a probe: for medium-rare, aim for an internal temperature of 125°F (52°C) upon removal; for medium, 135°F (57°C).
  13. Rest: Remove from the oven and allow the Wellingtons to rest for 10 minutes before serving. This allows the juices to redistribute and is a final crucial management step.