Classic Beef Wellington

1. Prep the Beef

Sprinkle the beef tenderloin roast evenly with kosher salt, then wrap it tightly in plastic wrap and refrigerate for at least 12 hours, up to 3 days.

2. Prepare the Pastry Dough

In a stand mixer fitted with a paddle attachment, combine the bread flour, chilled butter cubes, and table salt. Mix on low speed until the mixture resembles coarse crumbs, about 4 to 5 minutes. Gradually add the ice water and mix until the dough just comes together, another 1 to 3 minutes. Transfer the dough to a floured counter, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 8 hours, up to 2 days.

3. Make the Duxelles

Place the chopped shallots, peeled garlic cloves, and half of the cremini mushrooms in a food processor. Process until finely chopped, about 30 seconds. Transfer the mixture to a large nonstick skillet with unsalted butter. Cook over medium heat, stirring occasionally, for about 45 minutes, until the liquid has evaporated and the mushrooms begin to sizzle. Stir in the Madeira and fresh thyme, cooking for another 2 minutes until well combined. Let the mixture cool completely, then refrigerate until needed.

4. Create the Prosciutto Layer

On a large piece of plastic wrap, shingle the prosciutto slices into a roughly rectangular shape. Spread the prepared duxelles evenly over the prosciutto using an offset spatula.

5. Wrap the Beef

Brush the beef all over with Dijon mustard and season with black pepper. Place the seasoned beef on one end of the prosciutto-duxelles layer and roll it up tightly, using the plastic wrap to help form a neat cylinder. Refrigerate the wrapped beef for at least 30 minutes, up to 2 days.

6. Assemble the Wellington

Roll out the chilled dough on a floured counter to a rectangle large enough to enclose the beef. Unwrap the beef from the plastic wrap and place it in the center of the dough. Brush the edges of the dough with a beaten egg wash made from the large egg and yolk, then fold the dough over the beef, sealing the edges tightly. Place the wrapped beef seam-side down on a parchment-lined baking sheet and refrigerate for 15 minutes. Repeat this process to ensure a tight wrap, refrigerating for another 10 minutes if needed.

7. Decorate and Chill

Decorate the Wellington by cutting strips from a smaller rectangle of dough, brushing them with egg wash, and arranging them in a lattice pattern over the wrapped beef. Refrigerate for 10 minutes to set the decorations.

8. Bake the Wellington

Preheat your oven to 400°F. Brush the entire wrapped beef with the reserved egg wash, then insert a thermometer probe into the center of the beef. Bake in the preheated oven for 40 to 45 minutes, until the thermometer registers 130°F for medium-rare. Let the Wellington rest on a wire rack for 40 to 45 minutes, allowing the internal temperature to stabilize and the juices to redistribute.

9. Serve

Transfer the Wellington to a carving board and slice with a serrated knife. Serve the slices immediately to your guests.