Beef Wellington

Our steps

1. 1Season the beef, sear it in the butter until browned on all sides, brush with Dijon and let it cool.
2. 2Cook the mushrooms, shallots, garlic and thyme into a dry duxelles, until all the moisture has cooked off; let it cool.
3. 3Overlap the prosciutto on plastic wrap and spread the duxelles over it. Spread the pâté over the beef, set it on top and roll everything into a tight log. Chill 20 min.
4. 4Make the crust: melt the mozzarella and cream cheese together (short bursts in the microwave, or over low heat), stir in the almond flour and one egg, and knead into a smooth dough.
5. 5Roll the dough between two sheets of parchment into a rectangle big enough to wrap the log (about 30 × 35 cm), no more than 6 mm thick. Unwrap the log, set it on the dough, wrap it and seal the seam underneath.
6. 6Chill the wrapped log 15 min before it goes into the oven.
7. 7Brush with the beaten egg and bake at 200 °C / 400 °F for about 25–30 min, until the crust is golden and the center reads 52 °C / 125 °F for medium-rare. Tent with foil if the crust browns too fast.
8. 8Rest 10 min; slice.

Want it tuned to a specific diet?

Pick your diets on the left — each ingredient shows swaps that keep the dish compatible.