Beef Wellington
PrintBeef Wellington
Beef Wellington is a luxurious dish featuring a tender beef fillet coated with a rich mushroom duxelles and wrapped in flaky puff pastry. The beef is first seared to lock in its juices, then topped with a layer of finely chopped mushrooms mixed with shallots, garlic, and herbs. The whole assembly is then encased in pastry and baked to golden perfection. This show-stopping dish is perfect for special occasions.
- Total Time: 3 h
- Yield: 6 portions 1x
- Category: High
Ingredients
Units
Scale
- 1.5 lbs beef tenderloin, trimmed
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 cup pâté (or mushroom duxelles)
- 1 sheet puff pastry, thawed
- 6 slices prosciutto
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Sear the Beef: Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned. Let it cool. Brush with Dijon mustard.
- Prepare the Duxelles: Spread pâté or mushroom duxelles over the beef. Lay out the prosciutto slices on a sheet of plastic wrap, then spread the duxelles over them. Place the beef on top and roll it up tightly in the prosciutto.
- Wrap in Pastry: Roll out the puff pastry and wrap it around the beef. Seal the edges with egg wash. Brush the entire pastry with beaten egg.
- Bake: Place the wrapped beef on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and a meat thermometer reads 125°F (52°C) for medium-rare.
- Rest and Serve: Let the Wellington rest for 10 minutes before slicing and serving. Enjoy!
