and here: https://www.seriouseats.com/the-ultimate-beef-wellington-recipe

New, 2021:

2 3x 0.75 lb Center cut beef tenderloin (tell better meats its for individual beef wellingtons)
1 Tb Dijon mustard
Olive oil, for frying
1.25-1.5 lbs mixture of wild mushrooms, cleaned (portobello, crimini, shiitake, chantrelles)

2 shallots

1/4. c Hennessy cognac

1/4. c heavy whipping cream

1 Tb soy sauce
1 thyme sprig, leaves only
1x 14 oz package DuFour Puff Pastry
12 slices of procuitto di Parma

1 egg yolk, beaten with 1 tbsp water and a pinch of salt (1 sufficient, use less water)
Sea salt and freshly ground black pepper



1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. (Or skip this. The vacuum sealed from better meats probably do the same thing.)

2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Immediately brush all over with dijon. Remove from the pan and leave to cool.

3. Finely blitz the mushrooms and shallots in the food processor (2 batchwes) and fry in a hot pan with a little olive oil (or skip oil), the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Next add brandy, let evaporate, add soy sauce, and finally add whipping cream which will thicken it up very quickly. (This took probably a half hr or 20 min) Remove the duxelle from the pan and leave to cool.

4. Cut the pastry in thirds, place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Roll wider rather than longer probably to accomidate shape. Chill in the refrigerator.

5. Lay a large sheet of cling film (larger makes this easier) on a work surface and place 4 slices of Parma ham in the middle, overlapping them slightly, to create a square. Spread a third of the duxelle evenly over the ham.

6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.

7. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.

8. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 425 ˚F for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving. 

Serve the beef wellingtons sliced, with the sauce as an accompaniment.

For reheating: reheat for 45 min at 425 ˚F then turn down to 400 for another 30-45 minutes

Original:

2 x 400g beef fillets (used 2x lb. Next time try 3x 0.75 lb and stretch the pastry more)
1 Tb Dijon mustard
Olive oil, for frying
500g mixture of wild mushrooms, cleaned (1.25 lbs)
1 thyme sprig, leaves only
500g puff pastry (1x 14 oz package)
8 slices of Parma ham (use 9 probably if scaling up to 3x)
2 egg yolks, beaten with 1 tbsp water and a pinch of salt (1 sufficient, use less water)
Sea salt and freshly ground black pepper

(Can scale this down to a quarter recipe, or skip all together...)
2 tbsp olive oil
200g beef trimmings (ask the butcher to reserve these when trimming the fillet)
4 large shallots, peeled and sliced
12 black peppercorns
1 bay leaf
1 thyme sprig
Splash of red wine vinegar
1 x 750ml bottle red wine
750ml beef stock


1. Wrap each piece of beef tightly in a triple layer of cling film to set its shape, then chill overnight. (Or skip this. The vacuum sealed from better meats probably do the same thing.)

2. Remove the cling film, then quickly sear the beef fillets in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Immediately brush all over with dijon. Remove from the pan and leave to cool.

3. Finely blitz the mushrooms in the food processor and fry in a hot pan with a little olive oil (or skip oil), the thyme leaves and some seasoning. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). (This took probably a half hr or 20 min) Remove the duxelle from the pan and leave to cool.

4. Cut the pastry in half (or 3rds if doing 3x), place on a lightly floured surface and roll each piece into a rectangle large enough to envelop one of the beef fillets. Chill in the refrigerator.

5. Lay a large sheet of cling film (larger makes this easier) on a work surface and place 4 slices of Parma ham (3 slices if doing 3x) in the middle, overlapping them slightly, to create a square. Spread half (or a third) the duxelle evenly over the ham.

6. Season the beef fillets, then place them on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Repeat this step with the other beef fillet, then chill for at least 30 minutes.

7. Meanwhile, make the red wine sauce. Heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown.

8. Pour in the vinegar and let it bubble for a few minutes until almost dry. Now add the wine and boil until almost completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer gently for 1 hour, removing any scum from the surface of the sauce, until you have the desired consistency. Strain the liquid through a fine sieve lined with muslin. Check for seasoning and set aside.

9. Brush the pastry with the egg wash. Remove the cling film from the beef, then wrap the pastry around each ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.


10. When you are ready to cook the beef wellingtons, score the pastry lightly and brush with the egg wash again, then bake at 200°C/Gas 6/400 ˚F for 15-20 minutes until the pastry is golden brown and cooked. Rest for 10 minutes before carving. (I cooked for probably 30 minutes. Next time will cook even a little longer to get browner crust)

Meanwhile, reheat the sauce. Serve the beef wellingtons sliced, with the sauce as an accompaniment.

For reheating: reheat for 45 min at 425 ˚F then turn down to 400 for another 30-45 minutes