Kentucky Style Beef Wellington

Celebrate the holidays with a festive fusion of British and American flavors! This Kentucky Style Beef Wellington features tender beef, savory mushrooms, and golden pastry, all brought together with International Collection™ Grapeseed Oil. Its high smoke point makes it perfect for searing and sautéing, letting every ingredient shine.

Time 160 min

Servings 6-8

Difficulty 5

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Ingredients

For the Beef:

2 tablespoons International Collection™ Grapeseed Oil
1 ½ pounds center-cut beef tenderloin
Salt and freshly ground black pepper, to taste
¼ cup bourbon
¼ cup Dijon mustard

For the Mushroom Layer:

2 tablespoons International Collection™ Grapeseed Oil
1 pound mushrooms (cremini or button), finely chopped
2 tablespoons unsalted butter
2 shallots, finely chopped
2 cloves garlic, minced
2 sprigs fresh thyme, leaves only
Salt and freshly ground black pepper, to taste

For Assembly:

⅓ pound prosciutto, thinly sliced
1 sheet puff pastry, thawed if frozen
2 egg yolks, beaten with 1 tablespoon water
Flour, for dusting

Method

Prepare the Beef:

Season the beef tenderloin generously with salt and pepper.
Heat International Collection™ Grapeseed Oil in a large skillet over medium-high heat. Sear the beef on all sides until browned (about 1–2 minutes per side).
Add in bourbon and cook for another 3 minutes. Remove from the skillet and brush all over with Dijon mustard. Let cool completely.

Make the Mushroom Layer:

In a food processor, finely chop the mushrooms.
Heat butter and International Collection™ Grapeseed Oil in a large skillet over medium heat. Add the shallots and garlic, cooking until softened (about 2 minutes).
Add the mushrooms and thyme. Cook until all liquid evaporates, and the mixture is dry (about 10–15 minutes). Season with salt and pepper and let cool completely.

Assemble the Wellington:

Lay a large sheet of plastic wrap on a clean surface. Arrange the prosciutto slices slightly overlapping to form a rectangle.
Spread the cooled mushroom duxelles evenly over the prosciutto.
Place the beef tenderloin on top and use the plastic wrap to tightly roll the prosciutto and mushrooms around the beef. Twist the ends of the plastic wrap to seal. Chill in the refrigerator for 30 minutes.
On a floured surface, roll out the puff pastry to a rectangle large enough to encase the beef.
Remove the plastic wrap from the beef and place it on the puff pastry. Brush the edges of the pastry with the egg yolk mixture and fold to seal tightly, trimming any excess pastry. Place seam-side down on a baking sheet.
Chill in the refrigerator for 15 minutes.

Bake the Wellington:

Preheat the oven to 425°F (220°C).
Brush the pastry with the egg yolk mixture and score lightly with a knife for decoration.
Bake for 25–30 minutes or until the pastry is golden brown and the internal temperature of the beef reaches 125°F for medium-rare.
Let rest for 10 minutes before slicing.

Serve with gravy.