Classic Beef Wellington with Gratin Potatoes

Classic Beef Wellington with Gratin Potatoes

A show-stopping centerpiece featuring a perfectly seared beef tenderloin coated in a mushroom duxelles, wrapped in prosciutto and flaky puff pastry, baked to golden perfection. Accompanied by elegant Dauphinoise potatoes and vibrant glazed asparagus.

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Ingredients

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C) for the Wellington, and adjust later for Dauphinoise if needed. Season beef tenderloin generously with salt and black pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear the beef tenderloin on all sides until deeply browned, about 2-3 minutes per side. Remove from pan and brush all over with Dijon mustard. Let cool completely.
  3. While beef cools, prepare the duxelles: Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat. Add cremini mushrooms, shallots, and 2 cloves minced garlic. Cook until all liquid has evaporated and mushrooms are deeply browned, about 15-20 minutes. Stir in 1 sprig chopped fresh thyme and dry sherry. Cook until sherry evaporates. Season with salt and black pepper. Transfer to a bowl and cool completely.
  4. On a large piece of plastic wrap, lay out prosciutto slices, overlapping slightly, to form a rectangle large enough to wrap the beef. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the seared beef tenderloin at one end and carefully roll the prosciutto and duxelles tightly around the beef, using the plastic wrap to help form a log. Chill for at least 30 minutes.
  5. For the Dauphinoise potatoes: In a medium saucepan, combine heavy cream, whole milk, 2 cloves minced garlic, 1 sprig chopped fresh thyme, ground nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer over medium heat. Add thinly sliced Yukon Gold potatoes and stir to coat. Simmer gently for 10-15 minutes, stirring occasionally, until potatoes begin to soften. Transfer the potato mixture to a 9x13 inch baking dish, spreading evenly.
  6. Bake the Dauphinoise potatoes for 45-60 minutes, or until golden brown and tender. Keep warm while the Wellington cooks.
  7. Roll out each sheet of puff pastry on a lightly floured surface into a rectangle slightly larger than needed to wrap the beef log. Overlap the two sheets of puff pastry by 1 inch and press firmly to seal, creating one large sheet.
  8. Remove the beef from the plastic wrap. Place it at one end of the puff pastry. Bring the pastry over the top and enclose the beef, trimming any excess. Press seams firmly to seal. Place seam-side down on a baking sheet lined with parchment paper. Chill for another 15 minutes.
  9. Brush the entire surface of the Wellington with beaten large egg. Score the top of the pastry lightly with a sharp knife (do not cut through) in a decorative pattern, if desired. Cut 4-5 small slits in the top for steam to escape.
  10. Bake the Wellington for 25-35 minutes, or until the pastry is golden brown and a meat thermometer inserted into the thickest part of the beef reads 125-130 degrees F (52-54 degrees C) for medium-rare. Let rest for 10-15 minutes before slicing.
  11. While Wellington rests, prepare glazed asparagus: In a large skillet, melt unsalted butter over medium heat. Add trimmed asparagus spears and cook for 5-7 minutes, tossing occasionally, until tender-crisp. Stir in fresh lemon juice, salt, and black pepper. Remove from heat.
  12. Slice the Beef Wellington into thick rounds. Serve immediately with Dauphinoise potatoes and glazed asparagus. Garnish with fresh parsley if desired.

Notes

Ensuring the duxelles and beef are completely cooled before wrapping is crucial to prevent the pastry from becoming soggy. For perfectly flaky pastry, handle it as little as possible. Cook times for beef can vary based on thickness and desired doneness.

Nutrition (per serving)