Ingredients:

  • 600 g (1.3 lb) Centre-cut Beef Fillet Mignon (cut into 12 even 5 cm/2-inch thick medallions)
  • 2 tbsp (30 ml) High smoke-point oil (e.g., Grapeseed or Canola)
  • 1 tsp (5 g) Flaky Sea Salt
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper
  • 400 g (14 oz) Mixed Mushrooms (Cremini/Portobello), finely chopped
  • 2 medium Shallots, finely minced
  • 2 cloves Garlic, minced
  • 2 sprigs Fresh Thyme (leaves only)
  • 60 ml (¼ cup) Dry Sherry or Madeira
  • 2 tbsp (30 g) Unsalted Butter
  • 12 slices Parma Ham or Prosciutto (very thin, good quality)
  • 1 sheet (approx. 320 g / 11 oz) All-Butter Puff Pastry (store-bought, chilled)
  • 1 large Egg Yolk, whisked with 1 tsp cold water (for egg wash)
  • Flour, for dusting

Instructions:

  1. Prepare the Fillet: Season the beef medallions aggressively with salt and pepper.
  2. Sous Vide: Vacuum seal the beef pieces (or use the water displacement method with zip-top bags). Cook in the sous vide bath for 1.5–2 hours at 55°C (131°F) for perfect medium-rare.
  3. Chill: Immediately transfer the sealed beef to an ice bath for 10 minutes, then refrigerate for at least 30 minutes. This is crucial for preventing the pastry from overheating the beef.
  4. Sear: Once chilled, remove the beef from the bags, pat them bone-dry with paper towels. Sear quickly in the hot oil for 30 seconds per side, just to build a golden crust. Immediately chill again while making the Duxelles.
  5. Sauté Aromatics: Melt the butter and sauté the minced shallots and garlic until softened (about 3 minutes).
  6. Add Mushrooms: Add the finely chopped mushrooms and thyme leaves. Cook over medium-high heat, stirring frequently, until the moisture is completely evaporated (5–7 minutes). The mixture must be dry, resembling a paste, or the pastry will go soggy.
  7. Deglaze: Add the sherry/Madeira and cook until the liquid is fully absorbed. Season well with salt and pepper.
  8. Cool: Spread the Duxelles thinly on a plate and chill completely in the refrigerator (at least 30 minutes).
  9. Prepare the Assembly Board: Lay out a double layer of cling film (plastic wrap). Arrange 3 slices of Parma ham, overlapping slightly, to form a small rectangle.
  10. Spread Duxelles: Evenly spread a thin layer of the chilled Duxelles over the Parma ham.
  11. Roll and Wrap: Place one chilled, seared beef medallion at the edge of the Duxelles layer. Use the cling film to tightly roll the Parma/Duxelles around the beef, creating a neat cylinder. Twist the ends of the cling film to secure the shape. Repeat for all 12 pieces.
  12. Final Chill: Refrigerate the wrapped beef cylinders for at least 1 hour (or up to 24 hours). This firms the filling and ensures sharp edges.
  13. Prepare Pastry: Roll out the puff pastry slightly thinner, if necessary, on a lightly floured surface. Use the 10 cm (4-inch) cutter to cut 12 rounds or squares.
  14. Encase the Beef: Remove the chilled beef parcels from the cling film. Place one parcel onto the centre of a pastry round. Brush the edges of the pastry with egg wash. Bring the pastry up around the beef, ensuring no air pockets, and pinch the seams tightly at the top to seal. Trim any excess pastry.
  15. Decorate and Rest: Place the sealed Wellingtons seam-side down on the prepared baking sheet. Brush the entire surface with the remaining egg wash. Score lightly with a knife for decoration. Return the prepared Wellingtons to the fridge for 30 minutes.
  16. Bake: Preheat oven to 200°C (390°F) conventional or 180°C (350°F) fan/convection. Bake for 18–22 minutes, or until the pastry is deeply golden brown and puffed.
  17. Serve: Let them rest for 5 minutes before serving.