Saleh’s Plate · By Saleh Alkhalifa

Beef Wellington with Asparagus & Mashed Potatoes

Name: Beef Wellington with Asparagus & Mashed Potatoes
Cuisine: British
Ingredients: 2 lb center-cut beef tenderloin, trimmed and tied into an even cylinder; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp neutral oil; 2 tbsp Dijon mustard; 1 lb cremini mushrooms, cleaned and roughly chopped; 2 shallots, roughly chopped; 3 garlic cloves, roughly chopped; 1 tbsp fresh thyme leaves; 2 tbsp unsalted butter; 10–12 thin slices prosciutto; 1 sheet all-butter puff pastry, thawed but cold; 1 large egg, beaten with 1 tbsp water; Flaky salt, for finishing; 2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces; 6 tbsp unsalted butter; ¾ cup whole milk or half-and-half, warmed; 1 tsp kosher salt, plus more for the cooking water; ¼ tsp freshly ground black pepper; 2 tbsp finely chopped parsley or chives; 1½ lb asparagus, woody ends trimmed; 1½ tbsp extra-virgin olive oil; ½ tsp kosher salt; ¼ tsp freshly ground black pepper; ½ lemon

Tender beef tenderloin wrapped in savory mushroom duxelles, prosciutto, and crisp golden puff pastry, served with creamy mashed potatoes and roasted asparagus. Inspired by watching Gordon Ramsay’s Kitchen Nightmares and deciding this restaurant classic had to be attempted at home.

Ingredients

Beef Wellington

2 lb center-cut beef tenderloin, trimmed and tied into an even cylinder
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp neutral oil
2 tbsp Dijon mustard
1 lb cremini mushrooms, cleaned and roughly chopped
2 shallots, roughly chopped
3 garlic cloves, roughly chopped
1 tbsp fresh thyme leaves
2 tbsp unsalted butter
10–12 thin slices prosciutto
1 sheet all-butter puff pastry, thawed but cold
1 large egg, beaten with 1 tbsp water
Flaky salt, for finishing

Creamy mashed potatoes

2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces
6 tbsp unsalted butter
¾ cup whole milk or half-and-half, warmed
1 tsp kosher salt, plus more for the cooking water
¼ tsp freshly ground black pepper
2 tbsp finely chopped parsley or chives

Roasted asparagus

1½ lb asparagus, woody ends trimmed
1½ tbsp extra-virgin olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
½ lemon

Instructions

Pat the tenderloin completely dry and season with the salt and pepper. Heat the neutral oil in a heavy skillet over high heat. Sear the beef on every side, including the ends, for 6–8 minutes total until deeply browned. Transfer to a plate, remove the twine, and brush all over with Dijon while still warm. Refrigerate until cool.
Pulse the mushrooms, shallots, garlic, and thyme in a food processor until very finely chopped but not puréed. Melt the butter in the skillet over medium-high heat. Add the mushroom mixture and cook for 12–18 minutes, stirring frequently, until all released moisture has evaporated and the mixture forms a dry paste. Season lightly, spread on a plate, and cool completely.
Overlap two large sheets of plastic wrap on the counter. Arrange the prosciutto in an overlapping rectangle wide enough to enclose the beef. Spread the cooled duxelles in a thin, even layer over the prosciutto. Place the beef along the lower edge and use the plastic wrap to roll everything into a tight cylinder. Twist the ends firmly and chill for 30 minutes.
On a lightly floured surface, roll the cold puff pastry into a rectangle large enough to enclose the beef. Unwrap the chilled beef and place it near the lower edge. Brush the pastry edges with egg wash, roll tightly around the beef, and trim excess pastry. Seal the seam and ends, then place seam-side down. Wrap and chill for another 20 minutes.
Place the potatoes in a pot, cover with cold salted water, and bring to a boil. Reduce to a steady simmer and cook for 15–20 minutes, until completely tender. Drain well, return to the hot pot for 1 minute to steam dry, then mash or rice until smooth. Fold in the butter, warm milk, salt, pepper, and herbs. Keep warm over very low heat.
Heat the oven to 425°F (218°C) with a rack in the center. Place the Wellington on a parchment-lined baking sheet. Brush thoroughly with egg wash, score a decorative pattern without cutting through the pastry, and sprinkle with flaky salt. Bake for 35–45 minutes, rotating once, until the pastry is deeply golden and an instant-read thermometer inserted into the center registers 120–125°F for medium-rare or 130–135°F for medium. Begin checking at 30 minutes, since tenderloin thickness varies.
While the Wellington bakes, toss the asparagus with olive oil, salt, and pepper on a second sheet pan. Roast for 10–14 minutes, depending on thickness, until crisp-tender and lightly browned. Finish with a squeeze of lemon.
Rest the Wellington uncovered for 15 minutes; the beef temperature will continue to rise as it rests. Use a serrated knife to cut 1½-inch slices without crushing the pastry. Serve immediately with the warm mashed potatoes and roasted asparagus.