Description
Classic Beef Wellington is an elegant and flavorful dish featuring a tender beef tenderloin wrapped in a savory mushroom duxelles and prosciutto, all encased in flaky puff pastry. Perfect for special occasions, it combines rich, gourmet flavors with a stunning presentation.
Ingredients
Scale
- 1.5–2 lbs center-cut beef tenderloin (filet mignon), trimmed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 8 oz cremini or button mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 4–6 slices of prosciutto
- 2 tablespoons Dijon mustard
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour, for dusting
Instructions
- Sear the Beef: Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat. Sear the beef on all sides until browned, about 1-2 minutes per side. Remove from the skillet, cool, and brush with Dijon mustard.
- Prepare the Mushroom Duxelles: In the same skillet, cook the mushrooms, garlic, and thyme over medium heat until the mushrooms release their moisture and the mixture is dry, about 8-10 minutes. Season with salt and pepper. Cool the mixture completely.
- Wrap the Beef in Prosciutto: Lay prosciutto slices on plastic wrap, slightly overlapping. Spread the cooled mushroom mixture over the prosciutto. Place the beef in the center and wrap tightly using the plastic wrap. Refrigerate for 15-20 minutes.
- Wrap in Puff Pastry: Roll out the puff pastry on a floured surface. Remove plastic wrap from the beef and place it in the center of the pastry. Fold the pastry over the beef, sealing the seams and trimming excess pastry. Brush with beaten egg and place on a parchment-lined baking sheet. Score the top if desired.
- Bake the Wellington: Bake for 25-30 minutes or until the pastry is golden brown and crisp. For medium-rare, the internal temperature should be 125°F (52°C). Rest for 10 minutes before slicing.
- Slice and Serve: Slice the Beef Wellington into thick portions and serve with your favorite sides and a red wine sauce or jus.
Notes
- Ensure the mushroom mixture is cool and dry before wrapping in puff pastry to avoid sogginess.
- Use a meat thermometer to check for doneness.
- You can prepare the Wellington in advance and refrigerate before baking.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British/French
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg