Description
This Beef Wellington is irresistible with its rich flavors, simple to prepare, and features tender beef, mushrooms, and crispy pastry—a perfect dish for any occasion.
Ingredients
Scale
- 2 lb (900 g) center-cut beef tenderloin (filet mignon), trimmed
- salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp dijon mustard
- 12 oz (340 g) cremini or button mushrooms, finely chopped
- 2 tbsp unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 6-8 slices prosciutto
- 1 sheet puff pastry (about 12×12 inches), thawed if frozen
- 1 egg, beaten (for egg wash)
Instructions
- Season beef tenderloin with salt and pepper, then sear in olive oil over high heat for 2-3 minutes on each side until browned. Let cool slightly, then brush with Dijon mustard.
- For the mushroom duxelles, finely chop mushrooms using a food processor. Sauté shallots, garlic, and thyme in butter until soft. Add mushrooms and cook until moisture evaporates, about 10-15 minutes. Season and cool.
- Lay prosciutto slices on plastic wrap, overlapping. Spread the cooled mushroom duxelles over prosciutto. Place the beef in the center and roll tightly using the plastic wrap. Chill for 15-30 minutes.
- Roll out the puff pastry. Remove the beef roll from plastic wrap and place it in the center of the pastry. Wrap the pastry around the beef and seal the edges with beaten egg. Score the top lightly and brush with egg wash.
- Preheat the oven to 400°F (200°C). Bake for 25-30 minutes until golden brown. Let rest for 10-15 minutes before slicing.
Notes
Ensure the beef is well-seared to enhance flavor.
Resting the Wellington is essential for the juices to redistribute.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 700
- Sugar: 2g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg