Beef Wellington
The showstopper of fine dining — tender beef tenderloin wrapped in savory mushroom duxelles and flaky golden puff pastry. An impressive centerpiece for special occasions and holiday dinners.
Prep
45 min
Cook
30 min
Servings
6
Calories
680
Difficulty
Hard
Cuisine
British
Ingredients
- • 2 lb center-cut beef tenderloin
- • 12 oz cremini mushrooms, finely chopped
- • 4 slices prosciutto
- • 2 tablespoons Dijon mustard
- • 1 sheet puff pastry, thawed
- • 2 shallots, minced
- • 3 cloves garlic, minced
- • 2 tablespoons butter
- • 1 tablespoon fresh thyme
- • 1 egg yolk, beaten
- • Salt and pepper to taste
- • Olive oil for searing
Instructions
- Step 1: Season beef tenderloin generously with salt and pepper. Sear in a hot skillet with oil on all sides until deeply browned, about 2 minutes per side. Brush with Dijon mustard and refrigerate.
- Step 2: In the same pan, melt butter. Cook shallots and garlic for 2 minutes. Add mushrooms and thyme. Cook until all moisture evaporates, about 10 minutes. Season and cool completely.
- Step 3: Lay plastic wrap on a surface. Overlap prosciutto slices. Spread mushroom duxelles over the prosciutto.
- Step 4: Place seared beef at one end and roll tightly into a log using the plastic wrap. Twist ends and refrigerate for 30 minutes.
- Step 5: Roll out puff pastry. Remove plastic wrap from beef roll and place on pastry. Wrap pastry around beef, sealing edges with egg wash.
- Step 6: Brush entire surface with egg yolk. Score a decorative pattern on top. Chill for 15 minutes.
- Step 7: Bake at 425°F for 25-30 minutes until pastry is golden and internal temperature reads 125°F for medium-rare.
- Step 8: Rest for 10 minutes before slicing into thick rounds.