Beef Wellington
Indulge in this elegant Beef Wellington, featuring tender beef enveloped in a rich mushroom duxelles and flaky pastry. Perfect for impressing guests or celebrating special moments!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 2 pounds beef tenderloin
- 1 pound cremini mushrooms, finely chopped
- 1 pound shiitake mushrooms, finely chopped
- 6 slices prosciutto
- 3 tablespoons Dijon mustard
- Salt and pepper to taste
- 1 package puff pastry (2 sheets, thawed)
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- Sear the beef tenderloin in a hot pan until browned on all sides, about 3-4 minutes per side. Remove from heat and let cool slightly. Brush with Dijon mustard.
- In the same pan, sauté the chopped cremini and shiitake mushrooms until all moisture evaporates. Season with salt and pepper.
- On plastic wrap, lay out slices of prosciutto slightly overlapping. Spread the mushroom mixture evenly over the prosciutto.
- Place the cooled beef on top of the mushroom-covered prosciutto. Roll tightly using plastic wrap and refrigerate for 15 minutes to help it hold shape.
- Roll out puff pastry on a floured surface. Unwrap beef from plastic wrap and place it in the center of the pastry sheet. Fold over edges securely.
- Preheat oven to 400°F (200°C). Mix egg and water for an egg wash; brush over wrapped Beef Wellington and score lightly for ventilation. Bake for 25-30 minutes until golden brown.
- Let rest before slicing to reveal your masterpiece! Pair with roasted veggies or creamy mashed potatoes.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 360
- Sugar: 1g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg