Description
Beef Wellington is a show-stopping dish that combines tender beef tenderloin with savory mushroom duxelles, wrapped in a flaky puff pastry. This elegant recipe is perfect for special occasions or family gatherings, transforming any dinner into a memorable celebration. With its rich flavors and impressive presentation, this culinary delight is sure to impress your guests and make you the star of the evening.
Ingredients
Scale
- 1 lb beef tenderloin
- 8 oz cremini mushrooms, finely chopped
- 1 sheet puff pastry (thawed)
- 4 oz prosciutto, thinly sliced
- 2 tbsp Dijon mustard
- 1 egg (for egg wash)
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Finely chop the mushrooms until they resemble grains of rice.
- Sear the Beef: Heat a skillet over medium-high heat and sear the beef on all sides until browned (2-3 minutes per side). Remove and let cool.
- Create Duxelles: In the same skillet, cook mushrooms until moisture evaporates (about 5 minutes). Stir in garlic and thyme; season with salt and pepper.
- Assemble Wellington: Lay prosciutto on plastic wrap, spread duxelles over it, then place the cooled beef on top. Roll tightly into a log using the wrap.
- Wrap in Pastry: Roll out puff pastry on a floured surface, place the beef log in the center, fold over and seal edges. Place seam-side down on a baking sheet.
- Bake: Preheat oven to 400°F (200°C). Brush pastry with egg wash and bake for 25-30 minutes or until internal temperature reaches 125°F (52°C).
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg