Name: Beef Wellington
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 2-3 pounds center-cut beef tenderloin; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons Dijon mustard; 1 1/2 pounds mushrooms (button, cremini, shiitake, portobello, or a mix cleaned and roughly chopped); 2 tablespoons salted butter; 2 tablespoons olive oil; 2 medium shallots (roughly chopped); 2 teaspoons fresh thyme leaves (about 6 sprigs); 4 cloves garlic; Kosher salt and freshly ground black pepper; 12 thin slices prosciutto (about 1/4 pound); Flour for rolling out puff pastry; 14 ounces frozen or homemade puff pastry (thawed); 1 large egg (beaten); 1/2 teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel); 1 bunch finely minced chives

Description

A classic Beef Wellington combining tender beef tenderloin, savory mushrooms, and prosciutto, all wrapped in flaky puff pastry, perfect for special dinners.

Ingredients

Scale

2–3 pounds center-cut beef tenderloin
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 1/2 pounds mushrooms (button, cremini, shiitake, portobello, or a mix cleaned and roughly chopped)
2 tablespoons salted butter
2 tablespoons olive oil
2 medium shallots (roughly chopped)
2 teaspoons fresh thyme leaves (about 6 sprigs)
4 cloves garlic
Kosher salt and freshly ground black pepper
12 thin slices prosciutto (about 1/4 pound)
Flour for rolling out puff pastry
14 ounces frozen or homemade puff pastry (thawed)
1 large egg (beaten)
1/2 teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel)
1 bunch finely minced chives

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Instructions

Season the beef tenderloin with salt and pepper. In a hot pan, heat olive oil and sear the beef on all sides until browned. Remove from heat and brush with Dijon mustard. Let it cool.
In the same pan, add butter and olive oil. Sauté the shallots until soft. Add the chopped mushrooms, thyme, and garlic. Season with salt and pepper. Cook until the mushrooms release their moisture and become dry. Let the mixture cool.
Lay out the prosciutto slices and spread the mushroom mixture over them. Place the cooled beef in the center and roll it tightly. Wrap the prosciutto around the beef and place it on a sheet of puff pastry. Roll the pastry around the beef, seal the edges, and brush with egg wash. Sprinkle sea salt on top.
Slice the Beef Wellington into thick pieces and serve hot.

Notes

Cool the beef and Duxelles before wrapping them in pastry for a crisp texture. Use a thermometer for precision; medium-rare is 125°F (51°C).

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 2g
Sodium: 600mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg