Tomahawk Beef Wellington

Tomahawk Beef Wellington

 

Servings: 4
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Ingredients

For the Beef:
For the Duxelles (Mushroom Mixture):
  • 1 lb cremini or button mushrooms, finely chopped
  • 2 tbsp unsalted butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp fresh thyme, chopped
  • Salt and pepper to taste
For Assembly:
  • 10-12 slices prosciutto
  • 2 sheets puff pastry, thawed
  • 1 egg yolk, beaten with 1 tbsp water (for egg wash)
  • Flour (for dusting)

Instructions

Step 1: Prepare the Beef

  1. Pat the Tomahawk dry with paper towels.
  2. Season generously with Brisket Fixx.
  3. Heat olive oil in a pan over high heat. Sear the beef on all sides for about 1 minute per side until golden brown.
  4. Remove from heat, let it cool slightly, then brush the beef with Motley M ustard.

Step 2: Make the Duxelles (Mushroom Mixture)

  1. In the same pan, melt butter over medium heat.
  2. Add shallots and garlic, cook until fragrant.
  3. Stir in mushrooms and cook until all the moisture evaporates (about 10 minutes).
  4. Add thyme, season with salt and pepper, and let it cool completely.

Step 3: Assemble the Wellington

  1. Lay a large piece of plastic wrap on a work surface.
  2. Arrange prosciutto slices slightly overlapping.
  3. Spread the duxelles evenly over the prosciutto.
  4. Place the Tomahawk on top, then roll everything up tightly using the plastic wrap.
  5. Twist the ends to secure and refrigerate for at least 15 minutes.

Step 4: Wrap in Puff Pastry

  1. Roll out the puff pastry on a floured surface.
  2. Remove beef from plastic wrap and place it in the center of the pastry.
  3. Wrap the pastry around the beef, sealing the edges with egg wash.
  4. Place seam-side down on a baking sheet. Brush the top with more egg wash and make light decorative cuts with a knife.
  5. Chill for 15 minutes while preheating the oven to 400°F (200°C).

Step 5: Bake and Serve

  1. Bake in the preheated oven for 35–40 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
  2. Let it rest for 10 minutes before slicing.
  3. Serve with red wine sauce or mashed potatoes.


 

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