Description

A showstopping beef tenderloin wrapped in prosciutto, savory mushroom blend, and golden puff pastry. This elegant yet approachable dish delivers gourmet flavor perfect for holidays or special dinners.

Ingredients

Scale

1 center-cut beef tenderloin (about 2 lbs), trimmed
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
2 teaspoons Dijon mustard
1 tablespoon unsalted butter
1 tablespoon olive oil
10 ounces cremini mushrooms, finely chopped
5 ounces shiitake mushrooms, stems removed and finely chopped
5 ounces portobello mushrooms, finely chopped
2 shallots, minced
3 garlic cloves, minced
1 tablespoon fresh thyme leaves
2 tablespoons sherry vinegar (or white wine)
Salt and pepper, to taste
6–8 slices prosciutto
1 sheet puff pastry (about 10 x 12 inches), thawed if frozen
1 egg, beaten (for egg wash)
1 tablespoon flour (for dusting)
Optional: Flaky sea salt for sprinkling

Instructions

Pat the beef tenderloin dry and season with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat and sear the beef on all sides for about 2 minutes per side until browned. Remove from heat, brush with Dijon mustard, and let cool completely for about 15 minutes.
In the same skillet, melt butter with olive oil. Sauté shallots and garlic for 1–2 minutes until fragrant. Add chopped mushrooms and thyme, cooking until the mixture is dry, about 10–12 minutes. Stir in sherry vinegar, season with salt and pepper, and cool completely.
Lay plastic wrap on the counter. Arrange prosciutto slices slightly overlapping to form a rectangle. Spread the cooled mushroom mixture evenly over the prosciutto.
Place the cooled beef in the center and roll tightly using the plastic wrap. Twist the ends to seal and chill for at least 30 minutes.
On a lightly floured surface, roll out puff pastry to about 1/8 inch thick. Unwrap the beef and place it in the center. Brush pastry edges with egg wash, fold over the beef, and seal tightly. Trim excess pastry and tuck ends underneath.
Wrap the pastry-covered beef in plastic wrap and refrigerate for another 20 minutes.
Preheat oven to 400°F (200°C). Place the Wellington seam side down on a parchment-lined baking sheet. Brush with egg wash and sprinkle with flaky sea salt if desired. Bake for 35–45 minutes, or until golden and internal temperature reaches 125°F (52°C) for medium-rare.
Let rest for 10–15 minutes before slicing. Serve warm with your favorite sides.

Notes

Ensure the mushroom mixture is completely dry before assembling to prevent soggy pastry. Chill the wrapped Wellington before baking for best results. Cover loosely with foil if the pastry browns too quickly. For medium-rare, remove from oven at 125°F and rest before slicing.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: British

Nutrition

Serving Size: 1/6 of the Wellingto
Calories: 640
Sugar: 3
Sodium: 950
Fat: 38
Saturated Fat: 15
Carbohydrates: 32
Fiber: 2
Protein: 38

Keywords: beef wellington, gourmet dinner, puff pastry, holiday recipe, mushroom duxelles, beef tenderloin, prosciutto wrapped beef