How Chef Robert Builds a Beef Wellington for Ten
Beef Wellington for ten, the way it should be. Two center-cut tenderloins are trimmed, tied, and seasoned generously, then seared in a screaming-hot carbon-steel skillet until the crust is mahogany — about ninety seconds per side. Brushed with Dijon while still warm and chilled, uncovered, for thirty minutes.
The duxelles: two pounds of cremini, shiitake, and chanterelle pulsed in a food processor until rubble, then cooked low and slow with shallots, garlic, butter, and fresh thyme until every bead of moisture has surrendered — roughly forty-five minutes. Deglazed with Madeira and cooled completely on a sheet pan.
Layering is everything. Overlap prosciutto di Parma on plastic wrap, spread the duxelles in a thin even blanket, lay the tenderloin along the long edge, and roll snugly. Twist the ends and chill an hour to set the cylinder. Encase in all-butter puff pastry, seam-side down, score the top in fine lattice, brush with egg-yolk wash, finish with flaky Maldon.
Roast at 425°F for 35 to 40 minutes, until the pastry is deeply burnished and an instant-read thermometer in the center reads 125°F. Rest fifteen minutes before slicing into thick, ruby-pink rounds. Spoon the Madeira reduction across each warmed plate. Garnish with fresh thyme.