Classic Beef Wellington
Beef Wellington is an elegant dish featuring tender beef wrapped in mushroom duxelles, prosciutto, and crispy golden puff pastry.
Equipment
- Dough Cutter
- Pastry Brush
- Rolling Pin
Ingredients
Main Ingredients
- 2 lbs beef tenderloin center-cut
- To taste salt and black pepper
- 2 tbsp olive oil for searing
- 2 cups mushrooms (cremini or button) finely chopped
- 2 shallots minced
- 2 cloves garlic minced
- 2 tbsp unsalted butter for sautéing
- 2 tbsp fresh thyme chopped
- 2 tbsp Dijon mustard for coating the beef
- 6-8 slices prosciutto for wrapping the beef
- 1 sheet puff pastry thawed
- 1 yolk egg yolk mixed with 1 tbsp milk for egg wash
- As needed flour for dusting the pastry
Instructions
- Season the beef tenderloin with salt and black pepper. Sear it in hot olive oil for 2 minutes per side. Remove and let cool.
- In a pan, sauté mushrooms, shallots, and garlic in butter until softened. Add fresh thyme and cook until moisture is gone. Let cool.
- Brush Dijon mustard over the cooled beef tenderloin.
- Lay out prosciutto slices on plastic wrap, spread the mushroom mixture over them, and place the beef on top. Roll tightly and chill for 15 minutes.
- Roll out the puff pastry and dust with flour. Wrap the chilled beef tightly in the pastry.
- Use a dough cutter to make decorative cuts on the pastry if desired.
- Brush with egg wash and bake at 400°F (200°C) for 35-40 minutes or until golden brown.
- Let rest for 10 minutes before slicing. Serve with your choice of sides.
Notes
For best results, let the beef wellington rest before slicing to prevent juices from leaking out.