Beef Wellington with Mashed Potatoes & Roasted Vegetables

Servings

2–3 portions

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Ingredients

For the Beef Wellington

• 1 beef tenderloin (center-cut), about 500–600 g

• Salt and freshly ground black pepper

• 2 tbsp olive oil

• 2 tbsp Dijon mustard

• 200 g mushrooms (button or cremini), finely chopped

• 1 small shallot, minced

• 1 clove garlic, minced

• 1 tbsp butter

• 4–6 slices prosciutto

• 1 sheet puff pastry (thawed if frozen)

• 1 egg yolk + 1 tbsp milk (egg wash)

• Fresh rosemary or thyme (optional)

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For the Mashed Potatoes

• 400 g potatoes, peeled and cubed

• 50 g butter

• 80–100 ml warm milk or cream

• Salt to taste

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For the Vegetables

• 1 bunch asparagus, trimmed

• 6–8 baby carrots

• 150 g mushrooms (halved)

• Olive oil

• Salt and black pepper

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For the Sauce (Optional Red Wine Jus)

• 150 ml beef stock

• 100 ml red wine

• 1 tsp butter

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Instructions

1. Sear the Beef

• Season the beef generously with salt and pepper.

• Heat olive oil in a hot pan and sear the beef on all sides until browned (about 1–2 minutes per side).

• Remove from heat, brush with Dijon mustard, and let cool completely.

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2. Make the Mushroom Duxelles

• In the same pan, melt butter and sauté shallot and garlic until fragrant.

• Add chopped mushrooms and cook over medium heat until all moisture evaporates.

• Season lightly with salt and pepper.

• Let cool completely.

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3. Wrap the Beef

• Lay prosciutto slices slightly overlapping on plastic wrap.

• Spread mushroom duxelles evenly on top.

• Place beef in the center and roll tightly using the plastic wrap.

• Chill in the refrigerator for 20–30 minutes to firm up.

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4. Wrap with Puff Pastry

• Roll out puff pastry on a floured surface.

• Remove plastic wrap and place beef on the pastry.

• Wrap tightly, sealing edges underneath.

• Brush with egg wash.

• Chill again for 15 minutes.

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5. Bake

• Preheat oven to 200°C (400°F).

• Bake for 25–30 minutes for medium-rare (internal temp ~54–56°C).

• Rest for 10 minutes before slicing.

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Mashed Potatoes

• Boil potatoes until fork-tender.

• Drain and mash with butter and warm milk.

• Season with salt and whip until smooth and creamy.

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Roasted Vegetables

• Toss asparagus, carrots, and mushrooms with olive oil, salt, and pepper.

• Roast at 200°C (400°F) for 15–20 minutes until tender and slightly caramelized.

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Red Wine Jus (Optional)

• Simmer red wine until reduced by half.

• Add beef stock and reduce slightly.

• Finish with butter for shine.

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Plating

• Spoon mashed potatoes onto the plate.

• Slice Beef Wellington into thick medallions and place on top.

• Arrange roasted vegetables on the side.

• Drizzle with red wine sauce and garnish with fresh rosemary.