Maison de Kennedy

Beef Wellington

❤️❤️❤️❤️❤️ (5/5) Tested by Cass — 1.5 hrs · Serves 2–3

Ingredients

For the Wellington

• 12–16 oz Beef Tenderloin — centre cut, trimmed to an even thickness
• Salt & Pepper
• Olive Oil / Butter
• 10–12 oz Mushrooms — finely chopped
• 1 Shallot — minced
• 1 clove Garlic — minced
• Fresh Thyme
• 1–2 tbsp Dijon Mustard
• 6–8 slices Prosciutto or Parma Ham
• 1 sheet Puff Pastry
• 1 Egg Yolk + 1 tsp Water (egg wash)

For the Red Wine Reduction

• 1 cup Red Wine
• ½ cup Beef Stock
• 1 Shallot — finely diced
• 1–2 cloves Garlic — smashed
• 1–2 tsp Balsamic Vinegar
• 1–2 tsp Brown Sugar — optional, for balance
• 1 tbsp Butter — to finish

Method

1. Sear beef: Salt and pepper; sear all sides in hot oil/butter, 1–2 minutes per side. Cool; brush with Dijon.
2. Duxelles: Sauté mushrooms with shallot, garlic, and thyme; cook until completely dry. Cool fully.
3. Wrap: On plastic wrap, lay prosciutto overlapping; spread duxelles; place beef; roll tightly. Chill 20–30 minutes.
4. Pastry: Roll puff pastry; unwrap beef, place on pastry; fold and seal seam underneath. Brush with egg wash; score lightly.
5. Bake: 400°F (205°C) for ~25–30 minutes until pastry is golden and beef is medium-rare (internal ~125–130°F; rest to 135°F).
6. Red wine reduction (during the rest): Sauté the shallot and smashed garlic until soft. Add the wine and reduce by half. Add the stock and balsamic, and reduce to a glossy syrup. Add brown sugar if it needs balancing. Off the heat, swirl in the butter to finish.
7. Rest and slice: 10 minutes; slice thick and serve.

Notes

• More work than most but absolutely worth it for a special occasion.
• A little more intermediate — but don't be scared of the reputation. If you don't nail it the first time, make notes and tweak next time.
• Soggy base fix: Drain and pat the duxelles as much as possible — getting it really dry is the priority.

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