Beef Wellington with Arugula Dijon Pesto and Creamy Horseradish Sauce

Beef Wellington with Arugula Dijon Pesto and Creamy Horseradish Sauce
Chef and author of "Let's Stay In," Ashley Rodriguez is making a mouth-watering holiday feast that serves 10-12.

Ingredients for Beef

  • 1 (3-pound/1.4kg) center-cut beef tenderloin (filet mignon), trimmed
  • 2 ½ teaspoons sea salt
  • 1 ½ teaspoons freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 8 to 10 thin slices prosciutto
  • 1 large egg plus 1 large yolk, lightly beaten
  • All-purpose flour, for rolling out puff pastry
  • 1 recipe quick puff pastry or 1 (15x10-inch/38x25.5 cm) sheet frozen puff pastry

Ingredients for Arugula Dijon Pesto

  • 2 cups packed / 60 g arugula
  • 2 garlic cloves
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup / 25 g finely grated parmesan cheese
  • 1 tablespoon Dijon mustard

Ingredients for Mushroom Duxelles

  • 3 pints / 1 ½ pounds / 680 g cremini mushrooms
  • 1 large shallot, peeled
  • 4 garlic cloves, peeled
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons brandy, such as Calvados

Ingredients for the Creamy Horseradish Sauce

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 large shallot, finely chopped
  • ⅓ cup / 80 ml brandy, such as Calvados
  • 1 ½ cups / 360 ml beef broth
  • ½ cup / 120 ml heavy whipping cream
  • 2 tablespoons extra-hot creamy horseradish
  • ⅓ cup / 7 g finely chopped flat-leaf parsley

Beef Wellington with Arugula Pesto and Creamy Horseradish Sauce - Home & Family


1. Season and prepare the beef: Two days before you plan to serve the beef Wellington, season the beef with sea salt and pepper and set on a sheet pan or roasting dish, then place in the fridge, uncovered.

2. Two to three days before serving, make the arugula pesto: Place the arugula, garlic, olive oil, Parmesan, and Dijon in a food processor and pulse until smooth. Cover and refrigerate until ready to assemble.

3. The day before you are ready to cook, sear the beef: Heat a large skillet, preferably cast iron, over high heat. Add the olive oil and butter and sear the tenderloin until deeply browned all over, about 3 minutes per side. Carefully remove the tenderloin from the pan, then set aside to cool completely while you prepare the duxelles.

4. To make the duxelles: Place the mushrooms, shallot, garlic and thyme in a food processor in 2 batches and pulse until finely chopped. Heat the butter and olive oil in a very large saute pan over medium heat. Add the mushroom mixture, season with salt and pepper, and saute, stirring occasionally for 20 minutes or until deeply browned. Deglaze the pan with the brandy and scrape up any browned bits, cooking for a few minutes longer to evaporate. Remove from the heat and set aside to cool completely.

5. Assemble the Wellington: Lay out 2 large layers of plastic wrap on top of your cutting board or countertop. Lay the prosciutto onto the wrap, overlapping each slice by roughly ½ inch / 1.3 cm. While this is not an exact science, you want the prosciutto layer to be roughly the same length as your tenderloin. Using a rubber spatula or your hands, cover the prosciutto with the duxelles in an even layer. Smear the seared tenderloin all over with arugula pesto. Place the tenderloin ont to duxelles. Roll the prosciutto around the tenderloin, using the plastic wrap to help keep everything together. Once the tenderloin is completely covered by the plastic wrap, wrap it tightly like a piece of candy. Refrigerate until completely chilled, at least 2 hours but overnight is best.

6. Prepare your egg wash by whisking together the egg with egg yolk in a small bowl.

7. Dust your cutting board or counter with flour. Roll out the puff pastry to a rectangle roughly the length of your tenderloin and wide enough to wrap around the width.

8. Remove the plastic wrap and place the tenderloin in the center of the puff pastry. Roll up the dough over the beef and then fold over the ends, fully encompassing the beef, wrapping like a gift and sealing with a bit of the egg wash.

9. Using a sharp knife, score the top of the puff pastry while taking care not to slice completely through to the meat. Refrigerate for 30 minutes.

10. Preheat the oven to 425F / 225C

11. Place the Wellington on a large sheet pan covered with parchment paper. Brush the exterior with egg wash. Bake for 40 to 45 minutes, or until the meat has reached the desired temperature. For me, this is no other than rare to medium rare. I tend to take mine out around 125F / 52C for a nice, deep pink in the thickest parts. Continue to roast yours if you like a bit more well done.

12. Remove from the oven and rest the Wellington for 30 minutes before slicing and serving.

13. While it rests, prepare the horseradish cream sauce: Melt the butter and olive oil in a large saucepan or skillet over medium-low heat. Add shallot and saute until tender, about 4 minutes. Deglaze with the brandy, then simmer until the pan is nearly dry. Add the beef broth. Bring to a simmer and reduce by half, about 10 minutes. Whisk in the cream and horseradish and reduce for another 3 to 4 minutes or until slightly thickened. Taste and add sea salt, if needed. Stir in the fresh parsley just before serving.

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