Beef Wellington
Beef Wellington is the ultimate showstopper for any special occasion, featuring tender beef tenderloin enveloped in a savory mushroom duxelles and wrapped in flaky puff pastry. This elegant dish not only pleases the palate but also wows guests with its stunning presentation. Perfect for holiday gatherings or celebratory dinners, you’ll create unforgettable memories around the table as you savor each delicious bite.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 2 lb beef tenderloin
- 8 oz fresh cremini mushrooms, finely chopped
- 1 package (14 oz) puff pastry, thawed
- 6 oz prosciutto, thinly sliced
- 2 tbsp Dijon mustard
- 1 egg yolk, beaten
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a skillet over medium-high heat. Sear beef tenderloin on all sides for about 2-3 minutes each. Remove and let cool slightly before spreading Dijon mustard on top.
- In the same skillet, sauté chopped mushrooms until moisture evaporates and they turn golden brown. Stir in thyme and season with salt and pepper.
- Lay prosciutto slices on a floured surface, overlapping slightly. Spread mushroom duxelles over the prosciutto, then place beef on top and wrap tightly in puff pastry, sealing edges well.
- Brush pastry with beaten egg yolk and place on a parchment-lined baking sheet. Bake for 25-30 minutes until golden brown.
- Let rest for at least 10 minutes before slicing.
Nutrition
- Serving Size: 1 slice (175g)
- Calories: 450
- Sugar: 1g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg