Description
A showstopping Beef Wellington featuring tender beef tenderloin wrapped in savory mushroom duxelles, prosciutto, and golden puff pastry. Perfect for dinner parties, holidays, or special occasions.
Ingredients
Scale
- 1 (2 lb) center-cut beef tenderloin, trimmed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons Dijon mustard
- 1 lb cremini or button mushrooms, finely chopped
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
- 6–8 thin slices prosciutto
- 1 sheet puff pastry, thawed if frozen
- 1 egg yolk, beaten (for egg wash)
- Flour, for rolling
Instructions
- Season the beef tenderloin generously with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat. Sear the beef on all sides for about 1–2 minutes per side until browned. Remove and let cool slightly, then brush with Dijon mustard. Set aside.
- In the same skillet, melt butter over medium heat. Add shallots and garlic; sauté until fragrant, about 1 minute. Add finely chopped mushrooms and thyme. Cook until the mixture is dry and all moisture has evaporated, around 10 minutes. Season with salt and pepper. Let cool completely.
- Lay a large piece of plastic wrap on your counter. Arrange prosciutto slices slightly overlapping to form a rectangle. Spread the cooled mushroom mixture evenly over the prosciutto. Place the seared beef in the center and use the plastic wrap to roll everything tightly into a log. Twist the ends to secure. Refrigerate for 30 minutes to firm up.
- Roll out your puff pastry on a lightly floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry. Brush the edges with egg yolk and fold to seal tightly. Trim any excess pastry. Wrap again with plastic wrap and chill for another 15 minutes.
- Preheat your oven to 425°F (220°C). Remove plastic wrap, place Wellington on a parchment-lined baking sheet seam-side down. Brush the top with egg yolk for a glossy finish. Score lightly with a knife for decoration. Bake for 35–40 minutes or until the pastry is golden brown and the beef registers 125°F (52°C) for medium rare.
- Let it rest for 10 minutes before slicing. Slice thick and serve with your favorite sides such as roasted potatoes or green beans.
Notes
Keep all components cold to ensure a crisp pastry. Cook the mushroom mixture until completely dry to prevent sogginess. Slightly undercook the beef during searing as it will finish in the oven. Always rest the Wellington before slicing to retain juices. For gluten-free, use gluten-free puff pastry.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: British
Nutrition
- Serving Size: 1 thick slice
- Calories: 675
- Sugar: 3
- Sodium: 950
- Fat: 45
- Saturated Fat: 18
- Carbohydrates: 25
- Fiber: 2
- Protein: 40
Keywords: beef wellington, dinner party, puff pastry, beef tenderloin, holiday recipe, special occasion, mushroom duxelles