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Beef Wellington

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Rest and Serve: Let the Wellington rest for 10 minutes before slicing and serving. Enjoy!

Find it online: https://whattoeatathome.com/beef-wellington-recipe/