Description
Beef Wellington is a stunning dish that marries tender beef tenderloin with a savory mushroom duxelles, wrapped in golden, flaky puff pastry. This elegant recipe is perfect for celebrations or impressing guests at dinner parties. With its rich flavors and beautiful presentation, each slice offers a culinary experience that will leave everyone wanting more. Elevate your cooking skills with this classic masterpiece that guarantees restaurant-quality results right at home.
Ingredients
Scale
- 1.5 lbs beef tenderloin
- 8 oz cremini mushrooms, finely chopped
- 6 oz prosciutto, thinly sliced
- 14 oz store-bought puff pastry (1 sheet)
- 2 tbsp Dijon mustard
- 1 egg (for egg wash)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- In a hot skillet, sear the beef tenderloin on all sides with olive oil for about 2-3 minutes per side; season with salt and pepper.
- In the same skillet, cook the chopped mushrooms until moisture evaporates. Season and cool slightly before mixing in Dijon mustard.
- Layer prosciutto on plastic wrap, spread mushroom mixture over it, place seared beef on top, roll tightly, and chill for 15 minutes.
- Roll out puff pastry, unwrap beef log from plastic wrap, place in center of pastry, wrap snugly, seal edges, and brush with egg wash.
- Bake on a parchment-lined baking sheet for about 25-30 minutes until golden brown (medium-rare at 135°F/57°C).
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg