Boeuf en Croûte — Beef Wellington

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Boeuf en croûte (the French preparation that became known as Beef Wellington in English) is one of the most technically demanding and spectacular composed dishes in the classical repertoire — a whole beef fillet, seared, wrapped in a layer of mushroom duxelles and optionally foie gras, encased in puff pastry, and baked until the pastry is golden and shatteringly crisp while the beef within remains a perfect medium-rare pink from edge to edge. The challenge is threefold: achieving uniformly cooked beef, maintaining a dry and crisp pastry, and timing the bake so that the pastry is golden at the exact moment the beef reaches the target internal temperature. Season a trimmed 1.2kg centre-cut beef fillet and sear it in a blazing-hot pan on all sides until deeply coloured — 30-45 seconds per surface. Cool completely. This initial searing develops flavour crust but does not cook the interior significantly. Prepare a thick, very dry mushroom duxelles (400g of mushrooms cooked until all moisture has evaporated — dryness is critical, as any moisture will create steam that soggies the pastry). Optionally, spread a thin layer of mousse de foie gras over the duxelles. Lay 8-10 slices of Parma ham on cling film, overlapping slightly. Spread the duxelles evenly over the ham. Place the cooled fillet at one end and roll tightly, using the cling film to create a tight cylinder. Refrigerate for 30 minutes to firm. Roll out 500g of all-butter puff pastry to 3mm thickness. Unwrap the fillet parcel and place on the pastry. Fold the pastry around, sealing the seam with egg wash. Decorate the top with pastry trimmings if desired. Brush generously with egg wash. Chill for 20 minutes (cold pastry = better puff). Bake at 220°C for 20-25 minutes until the pastry is deeply golden and a probe thermometer inserted through the end reads 48-50°C for medium-rare (it will rise 3-5 degrees during resting). Rest for 10 minutes before slicing with a sharp, serrated knife into thick rounds. Each cross-section should reveal: a golden, flaky pastry shell, a thin dark layer of duxelles, and a perfect pink centre of beef. This is the dish that tests every skill in the kitchen simultaneously.

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