Beef Wellington with Mashed Potatoes & Roasted Vegetables
Servings
2–3 portions
Ingredients
For the Beef Wellington
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1 beef tenderloin (center-cut), about 500–600 g
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Salt and freshly ground black pepper
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2 tbsp olive oil
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2 tbsp Dijon mustard
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200 g mushrooms (button or cremini), finely chopped
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1 small shallot, minced
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1 clove garlic, minced
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1 tbsp butter
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4–6 slices prosciutto
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1 sheet puff pastry (thawed if frozen)
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1 egg yolk + 1 tbsp milk (egg wash)
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Fresh rosemary or thyme (optional)
For the Mashed Potatoes
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400 g potatoes, peeled and cubed
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50 g butter
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80–100 ml warm milk or cream
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Salt to taste
For the Vegetables
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1 bunch asparagus, trimmed
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6–8 baby carrots
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150 g mushrooms (halved)
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Olive oil
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Salt and black pepper
For the Sauce (Optional Red Wine Jus)
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150 ml beef stock
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100 ml red wine
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1 tsp butter
Instructions
1. Sear the Beef
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Season the beef generously with salt and pepper.
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Heat olive oil in a hot pan and sear the beef on all sides until browned (about 1–2 minutes per side).
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Remove from heat, brush with Dijon mustard, and let cool completely.
2. Make the Mushroom Duxelles
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In the same pan, melt butter and sauté shallot and garlic until fragrant.
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Add chopped mushrooms and cook over medium heat until all moisture evaporates.
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Season lightly with salt and pepper.
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Let cool completely.
3. Wrap the Beef
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Lay prosciutto slices slightly overlapping on plastic wrap.
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Spread mushroom duxelles evenly on top.
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Place beef in the center and roll tightly using the plastic wrap.
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Chill in the refrigerator for 20–30 minutes to firm up.
4. Wrap with Puff Pastry
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Roll out puff pastry on a floured surface.
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Remove plastic wrap and place beef on the pastry.
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Wrap tightly, sealing edges underneath.
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Brush with egg wash.
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Chill again for 15 minutes.
5. Bake
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Preheat oven to 200°C (400°F).
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Bake for 25–30 minutes for medium-rare (internal temp ~54–56°C).
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Rest for 10 minutes before slicing.
Mashed Potatoes
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Boil potatoes until fork-tender.
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Drain and mash with butter and warm milk.
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Season with salt and whip until smooth and creamy.
Roasted Vegetables
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Toss asparagus, carrots, and mushrooms with olive oil, salt, and pepper.
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Roast at 200°C (400°F) for 15–20 minutes until tender and slightly caramelized.
Red Wine Jus (Optional)
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Simmer red wine until reduced by half.
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Add beef stock and reduce slightly.
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Finish with butter for shine.
Plating
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Spoon mashed potatoes onto the plate.
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Slice Beef Wellington into thick medallions and place on top.
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Arrange roasted vegetables on the side.
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Drizzle with red wine sauce and garnish with fresh rosemary.