Description
A classic and elegant Beef Wellington, featuring tender beef wrapped in flaky pastry with mushrooms and prosciutto.
Ingredients
Scale
- 1 2-pound beef tenderloin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 ounces mushrooms, finely chopped
- 2 tablespoons Dijon mustard
- 6 slices prosciutto
- 1 sheet puff pastry
- 1 egg, beaten
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin generously with salt and pepper.
- Heat olive oil in a heavy skillet over medium-high heat. Sear the beef on all sides until it’s nicely browned, then set it aside to cool.
- Add the finely chopped mushrooms to the same skillet. Cook until the moisture has evaporated and they are golden, then remove from heat and let cool.
- Spread Dijon mustard over the cooled beef.
- Lay the slices of prosciutto on a sheet of plastic wrap, overlapping slightly.
- Spread the mushroom mixture evenly over the prosciutto, then place the beef on top.
- Gently roll everything using the plastic wrap, making sure it’s tightly wrapped, then refrigerate for about 15 minutes.
- Roll out the puff pastry on a lightly floured surface until it’s large enough to encompass the beef.
- Unwrap the beef from the plastic wrap and place it at the center of the pastry.
- Fold the pastry over the beef and seal the edges.
- Brush the pastry with the beaten egg and make a few slits in the top.
- Bake for 25-30 minutes until golden brown.
- Let it rest for at least 10 minutes before slicing.
Notes
Allow the seared beef to cool before wrapping to prevent soggy pastry. Resting the Wellington is crucial for maintaining juiciness.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: beef, beef wellington, elegant recipe, holiday meal, comfort food