Beef Wellington

Beef Wellington
Beef Wellington, a culinary masterpiece, showcases tender beef wrapped in prosciutto, coated with earthy mushroom duxelles, encased in buttery puff pastry. Baked to golden perfection, each slice reveals layers of flavor, marrying tender meat with savory mushrooms. With a perfect balance of textures and tastes, it's a dish that embodies elegance and indulgence in every bite.

Approx times: Prep: 30 min - Cook: 25-30 min
Ingredients
Serves 4
  • 1 1/2 pounds beef tenderloin, trimmed
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 8 slices prosciutto
  • 1/2 pound mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp thyme leaves, chopped
  • 2 sheets puff pastry
  • 1 egg, beaten (for egg wash)
Directions
  • Season the beef tenderloin generously with salt and pepper.
  • Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned. Remove from heat and let it cool.
  • Brush the cooled beef with Dijon mustard.
  • Lay out the slices of prosciutto on a sheet of plastic wrap, slightly overlapping.
  • Place the beef on top of the prosciutto and wrap it tightly, shaping it into a cylinder. Chill in the refrigerator for 15 minutes.
  • Preheat your oven to 400°F (200°C).
  • In the same skillet, sauté the mushrooms, garlic, and thyme until the mushrooms release their moisture and it evaporates. Season with salt and pepper. Let it cool.
  • Roll out the puff pastry sheets on a lightly floured surface.
  • Spread the mushroom mixture evenly over one sheet of pastry.
  • Place the wrapped beef on top of the mushroom mixture.
  • Fold the pastry over the beef, sealing the edges tightly. Trim any excess pastry.
  • Brush the pastry with beaten egg for a golden finish. Score the top lightly with a knife.
  • Bake in the oven for 25-30 minutes or until the pastry is golden brown and the beef reaches desired doneness.
  • Let the Wellington rest for 10 minutes before slicing.
  • Serve warm, sliced into thick portions.