Description
A classic Beef Wellington recipe with tender beef, mushrooms, and prosciutto wrapped in flaky puff pastry.
Ingredients
Scale
- 2 pounds beef tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 10 ounces cremini or button mushrooms
- 2 shallots
- 2 cloves garlic
- 1 tablespoon fresh thyme
- 6 slices prosciutto
- 2 tablespoons Dijon mustard
- 1 sheet puff pastry
- 1 egg yolk
- 2 tablespoons butter
Instructions
- Season beef tenderloin generously with salt and pepper.
- Heat olive oil in a hot skillet and sear the beef on all sides until browned. Let it cool, then brush with Dijon mustard.
- Finely chop mushrooms, shallots, and garlic. Sauté with butter and thyme until moisture is gone and mixture is paste-like. Cool completely.
- On plastic wrap, lay prosciutto slices slightly overlapping. Spread the cooled mushroom mixture over the prosciutto.
- Place the beef on top and roll into a tight log. Chill for 30 minutes.
- Roll out the puff pastry and place the chilled beef log in the center. Wrap and seal edges, using egg yolk to help bind seams.
- Brush the top with egg yolk and bake at 400°F (200°C) for 40–45 minutes, or until golden and internal temp is 125°F for medium-rare.
- Let rest for 10 minutes before slicing and serving.
Notes
- Ensure the beef is at room temperature before searing for even cooking.
- Allow the Wellington to rest before slicing to keep all juices inside.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg