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Beef Wellington


Dishes like these always seemed to me to be harder to make than they actually are. Almost as if the fanciness of the dish was beyond my means. I mean, it was named after the Duke of Wellington because he was a national hero for defeating Napoleon at Waterloo – I guess that’s all you got for being a hero back then. But also, it seemed too fancy because the original required pâté (mmm, liver). I always imagined a certain level of culinary mastery required to even attempt to cook such a meal. Perhaps that’s also due to that fact that no one really makes this dish anymore. I don’t think I know anyone who even likes pâté. And it’s not like you can order it in a lot of restaurants – at least none that I go to. But the truth is, this isn’t any more difficult than a casserole, or a any other bake, really. And even though the original required pâté, doesn’t mean we can’t mix it up a bit and make it better. It may have one or two more steps but that’s it. And the pay off here is huge and well worth any extra effort put in. The Duke of Wellington certainly had good taste – except for the pâté.

Beef Wellington

1hour 30min to prepare serves 4


  • 1 pound beef tenderloin
  • 1 pound cremini mushrooms
  • 1 sheet frozen puff pastry, thawed
  • 6 slices prosciutto (thinly sliced)
  • 2 egg yolks, lightly beaten
  • 3 tablespoons Dijon mustard
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon milk
  • salt and freshly ground pepper, to taste
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  1. Preheat oven to 400º F.
  2. Place mushrooms in food processor and pulse until a semi-smooth paste forms.
  3. Transfer mushrooms to a medium pan over medium-high heat, and add 2 tablespoons olive oil, salt and pepper.
  4. Cook until mushrooms release moisture and cook down. Set mushrooms aside.
  5. In the same pan, heat remaining 1 tablespoon olive oil over high heat. Add beef, seasoned with salt and pepper, and brown on all sides.
  6. Once you've placed the beef in the pan, don't move it until it's well seared.
  7. Set the beef aside and brush it all over with Dijon mustard.
  8. Lay out a sheet of plastic wrap and place prosciutto, overlapping, on top of it.
  9. Spread mushroom paste on top of the prosciutto and place beef on top of the paste.
  10. Pick up the short edge of plastic wrap that's closest to you and lift if up and over the meat.
  11. Separate the prosciutto from the plastic wrap (so you don't accidentally wrap the plastic) and roll it over itself.
  12. Tuck in the sides of prosciutto and finish wrapping beef.
  13. Seal in plastic wrap and refrigerate 30 minutes.
  14. Lay out puff pastry and roll/wrap beef.
  15. Try to keep puff pastry from overlapping too much, as it won't cook through. Trim excess.
  16. Combine beaten eggs with 1 tablespoon milk and beat together.
  17. Brush all over the top and sides of beef roll.
  18. Score the top of roll with a sharp knife, being careful not to pierce through the pastry.
  19. Brush again with egg wash and place on baking sheet.
  20. Bake for 25-35 minutes, or until internal temperature reaches 125-30º F.
  21. Remove from oven and let rest 10 minutes before slicing and serving.

Recipe adapted from Pop Sugar