Description
A traditional Beef Wellington recipe featuring tender beef tenderloin coated in mushroom duxelles and prosciutto, wrapped in puff pastry.
Ingredients
- 2.5 lb beef tenderloin center cut
- 2 tbsp olive oil
- 1 lb mushrooms, finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 2 tbsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat your oven to 400°F (200°C).
- Sear the beef tenderloin: Heat olive oil in a large skillet over high heat. Sear the beef on all sides until golden brown, about 2 minutes per side. Remove from skillet and let cool.
- Prepare the duxelles: In the same skillet, add mushrooms and shallots. Cook over medium heat until mushrooms release their liquid and it evaporates, about 10-15 minutes. Add garlic and thyme, cook for 1 minute more. Deglaze with white wine, scraping up any browned bits. Cook until wine evaporates. Season with salt and pepper. Let cool completely.
- Assemble the Wellington: Lay out plastic wrap on a clean surface. Arrange prosciutto slices in an overlapping rectangle on the plastic wrap. Spread the cooled mushroom duxelles evenly over the prosciutto.
- Place the seared beef tenderloin at one end of the prosciutto-duxelles layer.
- Using the plastic wrap to help, tightly roll the prosciutto and duxelles around the beef, forming a log. Twist the ends of the plastic wrap to secure and chill for at least 30 minutes.
- Roll out the puff pastry on a lightly floured surface into a rectangle large enough to enclose the beef log.
- Remove the plastic wrap from the beef log. Place the beef log in the center of the puff pastry.
- Brush the edges of the puff pastry with the beaten egg.
- Fold the puff pastry over the beef, trimming any excess. Crimp the edges to seal.
- Place the Wellington seam-side down on a baking sheet lined with parchment paper. Brush the entire pastry with the beaten egg.
- Score the top of the pastry with a sharp knife in a decorative pattern, being careful not to cut all the way through.
- Bake for 35-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (130°F for medium-rare).
- Let the Wellington rest for 10 minutes before slicing and serving.
Notes
- For best results, use a good quality beef tenderloin.
- Ensure the mushroom duxelles are completely cool before assembling to prevent the pastry from becoming soggy.
- Chilling the wrapped beef helps it hold its shape.
- Prep Time: 45 min
- Cook Time: 45 min
- Category: Main Course
- Method: Baking
- Cuisine: British