Modu Recipes

Seungwoo Dad's Beef Wellington

A Gordon Ramsay-style main dish where beef tenderloin is wrapped in thin crepes, prosciutto, and savory mushroom duxelles, baked to a crispy exterior and moist interior.

🙋 Recommended for

  • ⭐ Anyone who wants an impressive main meat dish with stunning visuals to shine at special occasions or home parties.
  • ⭐ Those looking to elevate beyond ordinary grilled steak with a luxurious pastry-baking combination challenge.
  • ⭐ Those wanting fail-proof tips to make Gordon Ramsay-style Beef Wellington with a crispy exterior and moist interior.

Ingredients needed 🛒4 servings

  • 1 piece beef tenderloin
  • Some white mushrooms
  • Some shiitake mushrooms
  • Some oyster mushrooms
  • 2-3 shallots
  • 3-4 cloves garlic
  • Some seasoned salt
  • Generous Dijon mustard
  • Some prosciutto
  • Crepe batter (flour, eggs, milk, etc.)
  • 2 sheets puff pastry
  • 2-3 eggs
  • Some fleur de sel
  • Some beef stock concentrate
  • Some butter
  • Some arugula

Recipe 🍳

  1. Thaw the beef tenderloin, pat dry completely, trim off any sinew and tough membranes to form a uniform cylindrical shape for even cooking [00:00:42].
  2. Place the trimmed beef in the refrigerator for 30 minutes to dry the surface; meanwhile, pulse white mushrooms, shiitake, and oyster mushrooms in a food processor until finely ground [00:01:44].
  3. Sauté minced shallots and garlic over medium heat until fragrant, then add the ground mushrooms and cook until all moisture evaporates and the mixture becomes dry and crumbly, making mushroom duxelles [00:03:00].
  4. Season the chilled beef with salt, then quickly sear all sides in a hot pan over high heat to develop umami [00:03:40].
  5. While the beef is still hot, generously spread Dijon mustard all over to infuse flavor into the interior and help the pastry adhere later [00:04:21].
  6. Make a simple batter with flour and eggs, then cook two thin crepes (like egg crepes or pancakes) as an outer layer [00:04:41].
  7. On plastic wrap, lay out the crepes and prosciutto, spread the cooled mushroom duxelles evenly, place the mustard-coated tenderloin on top, roll tightly into a cylinder, and refrigerate for 1 hour 30 minutes to set the shape [00:05:20].
  8. Lightly brush the thawed puff pastry with egg wash, wrap the chilled beef roll tightly without air gaps, seal completely, and trim off excess pastry [00:07:44].
  9. Place on a baking sheet, brush with egg wash, then cover with a second layer of lattice-scored pastry and tidy the edges [00:08:23].
  10. Brush the top with egg wash again, sprinkle with fleur de sel, insert a probe thermometer to monitor internal temperature, and bake in oven or air fryer [00:09:16].
  11. Remove from oven, let rest briefly, then slice into 1-2 cm thick portions. Melt butter into beef stock concentrate for a sauce, and serve with arugula [00:10:11].
  1. Trim the beef tenderloin, sear in a pan, and generously coat with mustard while hot.
  2. Sauté finely ground mushrooms until dry to make duxelles, then roll the beef with crepes, prosciutto, and duxelles; refrigerate to set.
  3. Wrap completely in puff pastry, brush with egg wash and sprinkle with fleur de sel, bake, and serve with sauce.

Cooking tips 💡

  • If the mushrooms are not cooked until completely dry, they will release moisture during baking and make the pastry soggy [00:03:26].
  • Adding a thin crepe layer helps prevent meat juices from soaking the puff pastry, keeping it crispier [00:04:55].
  • Apply mustard while the beef is still hot to allow better flavor penetration and improve pastry adhesion [00:04:24].
  • Use a probe thermometer to monitor real-time internal temperature for perfect doneness without fail [00:09:16].

Shop ingredients on Coupang(Ad)

Beef tenderloinWhite mushroomsShiitake mushroomsOyster mushroomsShallotsGarlicMustardProsciuttoPuff pastryEggsButterBeef stock
Seungwoo Dad's Beef Wellington | 모두의 레시피