Description
Beef Wellington is an elegant centerpiece with tender beef, mushroom duxelles, and golden puff pastry, perfect for holidays or special dinners.
Ingredients
Beef tenderloin (center-cut)
Salt and black pepper
Olive oil or vegetable oil
Mushrooms, finely chopped
Shallots, finely chopped
Garlic, minced
Fresh thyme
Dijon mustard
Puff pastry sheets
Prosciutto slices
Egg, beaten (for egg wash)
Instructions
1. Season the beef tenderloin generously with salt and pepper. Sear all sides in hot oil until browned, then cool slightly.
2. Prepare the mushroom duxelles: sauté mushrooms, shallots, garlic, and thyme until moisture evaporates and mixture is paste-like. Cool.
3. Spread Dijon mustard over the seared beef.
4. Lay out prosciutto slices on plastic wrap, spread mushroom duxelles on top, and place beef in the center.
5. Roll the prosciutto and mushroom mixture around the beef tightly using the plastic wrap, then chill for 15–30 minutes.
6. Roll out puff pastry and wrap the beef, sealing edges and trimming excess. Brush with egg wash.
7. Chill wrapped Wellington for 15 minutes, then score the top lightly with a knife.
8. Bake in a preheated 400°F (200°C) oven for 25–35 minutes, until pastry is golden and beef reaches desired doneness.
9. Rest for 10–15 minutes before slicing. Serve with sauce or roasted vegetables.
Notes
Use a meat thermometer to ensure perfect doneness.
Make ahead: Assemble Wellington up to 24 hours in advance.
Add a layer of pâté or foie gras for traditional flavor.
Substitute prosciutto with thinly sliced ham if preferred.
Use gluten-free puff pastry for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 3
- Sodium: 420
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 45
- Cholesterol: 180