Art of the Deal Beef Wellington
A Small Loan of a Million Flavors
A tremendous beef Wellington — possibly the greatest Wellington in the history of Wellingtons, many people are saying. This luxurious tenderloin wrapped in puff pastry is what you get when you start with a small loan of a million calories and leverage it into a dynasty of flavor. Self-made taste, if you ignore the duxelles your father gave you.
Prep
45m
Cook
35m
Total
80m
Difficulty
Executive Level
Yield
6 servings
Scandal
Ingredients
The Tenderloin (Inherited from Dad)
The Duxelles (Small Loan Layer)
The Golden Wrapper (Puff Pastry Empire)
Instructions
Season the tenderloin generously with salt and pepper. Heat olive oil in a cast-iron skillet over high heat until smoking. Sear the tenderloin on all sides until deeply browned, about 2 minutes per side. Remove and brush all over with Dijon mustard. Let it rest — it deserves a vacation, preferably at Mar-a-Lago.
Tip: The sear is purely cosmetic but incredibly important, much like a combover.
For the duxelles, melt butter in the same skillet over medium heat. Add shallots and garlic, cooking until soft, about 3 minutes. Add mushrooms and thyme, cooking until all moisture has evaporated, about 10 minutes. Deglaze with sherry and cook until dry. Season with salt and pepper. Let cool completely.
Tip: If the mushrooms still look wet, they're not done. Unlike a casino venture, you cannot declare bankruptcy on soggy duxelles.
Lay plastic wrap on your counter. Shingle the prosciutto slices in a rectangle large enough to wrap the tenderloin. Spread the duxelles evenly over the prosciutto. Place the seared tenderloin at one edge and roll tightly into a log, twisting the plastic wrap ends like a cracker. Refrigerate for 30 minutes to firm up.
Tip: Roll it tight. Tighter. Like an NDA.
Preheat oven to 425 degrees F. Roll out the puff pastry on a lightly floured surface. Remove plastic wrap from the tenderloin log and place it on the pastry. Fold the pastry around the beef, sealing the edges with egg wash. Place seam-side down on a parchment-lined baking sheet.
Tip: If the pastry tears, just wrap another layer over it and pretend the first one never happened. Works in baking, works in politics.
Brush the entire surface with egg wash for that signature golden exterior. Score the top with a sharp knife in a decorative pattern. Insert a meat thermometer through the pastry into the center of the beef.
Tip: The golden color is essential. If it's not gold, what's even the point of having it?
Bake for 25-35 minutes until the pastry is deeply golden and the internal temperature reads 125 degrees F for medium-rare. Rest for 10 minutes before slicing with a sharp serrated knife into thick, triumphant rounds.
Tip: If someone asks for well-done, ask them to leave. This is a respectable kitchen, not a steakhouse with ketchup on the table.
Nutrition Estimate
Calories
680
Fat
42g
Carbs
28g
Protein
48g
Fiber
2g
Sodium
890mg
Nutrition estimates are approximate and may vary based on serving size, ingredient brands, and the current political climate. Not reviewed by the FDA or any regulatory body that still has funding.