Description
A classic Beef Wellington recipe that encases a tender beef tenderloin in mushroom duxelles and prosciutto, all wrapped in flaky puff pastry. This elegant dish is perfect for special occasions and holiday dinners.
Ingredients
Scale
Beef:
- 1 (2–2.5 lb) center-cut beef tenderloin, trimmed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
Mushroom Duxelles:
- 1 lb cremini or button mushrooms, finely chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, minced
Assembly:
- 6–8 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh thyme leaves (optional)
Instructions
- Season and Sear Beef: Season beef with salt and pepper. Sear in olive oil until browned. Brush with Dijon mustard.
- Prepare Mushroom Duxelles: Sauté mushrooms, garlic, and shallot until dry. Cool.
- Assemble Wellington: Lay out prosciutto, spread mushroom mixture, place beef, roll tightly. Wrap in puff pastry.
- Bake: Brush with egg wash, bake until golden and medium-rare.
Notes
- Use a meat thermometer for best results.
- Prep components ahead for convenience.
- Serve with red wine sauce or sides of choice.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 630
- Sugar: 2g
- Sodium: 720mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 160mg
