Description
Beef Wellington is a classic British dish featuring tender beef tenderloin coated with savory mushroom duxelles and encased in flaky puff pastry. This elegant main course is perfect for special occasions and holiday dinners.
Ingredients
Beef Tenderloin:
1 center-cut beef tenderloin (about 2–2.5 pounds), salt and black pepper to taste, 2 tablespoons olive oil, 2 tablespoons Dijon mustard
Mushroom Duxelles:
1 pound cremini or button mushrooms finely chopped, 2 tablespoons unsalted butter, 2 shallots finely chopped, 2 cloves garlic minced, 1/4 cup dry white wine or sherry, salt and pepper to taste, 2 teaspoons fresh thyme leaves
Assembly:
6–8 thin slices of prosciutto, 1 sheet puff pastry (thawed if frozen), 1 egg beaten (for egg wash), flour for dusting
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sear the beef: Pat the beef dry, season, and sear on all sides in olive oil.
- Make the duxelles: Cook mushrooms, shallots, garlic, thyme, and wine until a paste forms.
- Assemble: Lay prosciutto, spread duxelles, place beef, roll in pastry, seal, and bake.
- Bake: Brush with egg wash, bake until golden and cooked to desired doneness.
Notes
- To prevent soggy pastry, ensure the mushroom mixture is fully cooked down and the beef is completely cooled before wrapping. Serve with red wine sauce, mashed potatoes, or roasted vegetables.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 150 mg
