Beef Wellington with Crepes, Mushroom Duxelle & Thyme Lattice

A showstopping Beef Wellington with a savoury mushroom duxelle, a delicate crepe layer, and golden puff pastry finished with a second puff pastry lattice. Tiny pieces of thyme tucked between the lattice openings add a beautiful savoury detail to every slice.

This is a polished classic version sized for about 6 servings. Use a thermometer for the most reliable result, since the size of the tenderloin and the pastry can change the cooking time.

Ingredients

Beef

• 1 centre-cut beef tenderloin, about 1 to 1.2 kg
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Dijon mustard

Crepes

• 2 large eggs
• 250 ml milk
• 95 g all-purpose flour
• 1 tablespoon melted butter, plus more for the pan
• 1/4 teaspoon salt

Mushroom duxelle

• 700 g mushrooms, finely chopped (I use a combination of cremini and shiitake)
• 2 large shallots, finely diced
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 teaspoon fresh thyme leaves
• 60 ml dry white wine, optional
• Salt and pepper, to taste

Pastry and finish

• 2 sheets all-butter puff pastry, thawed but chilled
• 1 large egg
• 1 tablespoon water
• Fresh thyme, cut into tiny pieces for the lattice openings

Method

1. Sear the beef. Pat the tenderloin dry and season it well with salt and pepper. Heat the oil in a large pan over high heat and sear the beef on all sides until deeply browned, about 1 to 2 minutes per side. Transfer it to a tray, brush all over with Dijon mustard, and chill until completely cool.
2. Make the crepes. Whisk the eggs, milk, flour, melted butter, and salt until smooth. Rest the batter for 10 minutes. Cook thin crepes in a lightly buttered non-stick pan, turning once, until just set. You will need enough crepes to wrap the length of the beef with a little overlap. Cool completely.
3. Cook the duxelle. Melt the butter in a wide pan over medium heat. Add the shallot and garlic, then cook until softened. Add the mushrooms, thyme, salt, and pepper. Cook, stirring often, until the mushrooms release their moisture and the mixture becomes very dry and spreadable. Add the wine, if using, and cook until it has fully evaporated. Cool completely.
4. Build the inner wrap. Lay overlapping crepes on a sheet of plastic wrap. Spread the cooled mushroom duxelle evenly over the crepes, leaving a small border. Place the chilled beef in the centre and use the plastic wrap to roll everything into a tight cylinder. Twist the ends and chill for at least 30 minutes.
5. Wrap in pastry. Roll the puff pastry just large enough to enclose the beef. Remove the plastic wrap, place the wrapped beef seam-side down, and seal the pastry with a little egg wash. Trim away excess pastry so the seam is not bulky.
6. Add the lattice. Cut thin strips from the remaining pastry and lay them across the Wellington in a diamond lattice pattern, unless you have a lattice tool (in which case cut a 4-5 inch line and spread it out to give you the lattice shape). Brush the pastry with beaten egg mixed with water. Tuck tiny pieces of fresh thyme into some of the lattice openings, just as shown in the finished Wellington.
7. Chill and bake, then rest. Chill the assembled Wellington for 20 to 30 minutes while the oven heats to 220°C (450°F). Bake for 45 minutes. Rest until the meat temperature is 130F. It should be around 110F when it comes out of the oven, prior to resting.
8. Slice. Slice with a sharp serrated knife. The pastry should be deeply golden and crisp, with the beef rosy in the centre.

HOTRO.ca tips

• Cook the duxelle until genuinely dry. Any excess moisture can soften the pastry. I use some paper towel to ensure it is fully dried out.
• Keep the crepes, duxelle, beef, and pastry chilled during assembly for a cleaner shape.
• Use the thermometer reading rather than time alone. The temperature will rise by 20F while the Wellington rests.

Photography: HOTRO.ca kitchen. Follow the three-photo sequence below: lattice before baking, finished Wellington, then the sliced centre.

How it should look when sliced: the pastry should be crisp and deeply golden, the crepe should form a neat inner layer, the duxelle should hold together without excess moisture, and the beef should be rosy in the centre.