Ingredients:

  • 1.6 lbs (750 g) Centre-Cut Beef Tenderloin, fully trimmed
  • 2 tbsp Olive Oil, high-heat cooking type
  • 1 tbsp Unsalted Butter
  • 1 tsp Flaky Sea Salt, plus extra for searing
  • ½ tsp Freshly Cracked Black Pepper
  • 18 oz (500 g) Mixed Mushrooms (Cremini/Button), finely chopped or pulsed
  • 1 large Shallot, finely minced
  • 1 clove Garlic, minced
  • 2 sprigs Fresh Thyme, leaves only
  • 1 tbsp Dry Sherry or Madeira wine (Optional)
  • 10–12 thin slices Prosciutto di Parma
  • 1.1 lbs (500 g) All-Butter Puff Pastry (ready-rolled sheet)
  • 1 Large Egg Yolk
  • 1 tsp Water

Instructions:

  1. Prepare the Beef: Tie the beef tenderloin with butcher’s twine if it is irregularly shaped to ensure a uniform cylinder. Season generously with salt and pepper.
  2. Sear: Heat the oil and butter in a frying pan until shimmering. Sear the beef quickly and aggressively on all sides (30–45 seconds per side) to develop a deep brown crust.
  3. Chill: Remove the beef immediately and place it on a cooling rack. Transfer to the fridge to chill thoroughly for at least 30 minutes. This is mandatory for temperature management.
  4. Make Duxelles: Pulse the mushrooms, shallots, and garlic in a food processor until very finely chopped.
  5. Dry Cook: Transfer the mixture to the same frying pan (do not add oil). Cook over medium-high heat, stirring constantly, until all moisture has evaporated and the duxelles is very dry and tight (approximately 15–20 minutes). This intense moisture management step prevents a soggy bottom.
  6. Finish Duxelles: Stir in thyme leaves and sherry (if using). Spread the duxelles thinly on a plate and chill completely.
  7. Create the Ham Mat: Lay out a large sheet of cling film. Overlap the prosciutto slices tightly to form a rectangle large enough to fully wrap the beef. Spread the cooled duxelles evenly over the prosciutto, leaving a 1 cm border.
  8. Wrap Tightly: Place the chilled beef at the edge of the duxelles/ham mat. Using the cling film, roll the beef tightly, sealing the prosciutto around the tenderloin. Twist the ends of the cling film firmly (like a Christmas cracker) to create a tight, compressed cylinder.
  9. Second Chill: Refrigerate the ham-wrapped beef for a minimum of 60 minutes to set its shape.
  10. Pastry Prep and Wrap: Roll out the puff pastry slightly thinner if necessary. Whisk the egg yolk and water for the egg wash. Unwrap the chilled beef log, place it onto the pastry, and wrap snugly, trimming excess pastry and sealing the seams tightly. Brush the entire surface with egg wash.
  11. Final Chill: Score the top of the pastry for decoration and venting (do not cut through the dough). Chill for a final 30 minutes. This critical chilling step ensures a massive rise and perfect flakiness.
  12. Bake: Preheat the oven to 200°C (400°F). Place the Wellington seam-side down on a prepared baking sheet. Bake for 35–40 minutes.
  13. Check Doneness: Insert a digital thermometer into the thickest part of the centre. Remove from the oven when the internal temperature reaches 52–54°C (125–129°F) for perfect medium-rare.
  14. Rest: Allow the Wellington to rest on a wire rack for 15 minutes before slicing. This essential resting period ensures the juices are retained.