Description
A traditional Beef Wellington recipe perfect for a festive Christmas dinner.
Ingredients
- 2.5 lb center-cut beef tenderloin
- 2 tbsp olive oil
- 1 lb mushrooms, finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh chives
- 1 tbsp Dijon mustard
- 12 slices prosciutto
- 2 sheets puff pastry, thawed
- 1 large egg, beaten
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin generously with salt and pepper. Sear it on all sides in a hot, oiled skillet until browned. Remove from skillet and let it cool.
- In the same skillet, sauté the mushrooms, shallots, and garlic until softened. Deglaze with white wine and cook until evaporated. Stir in parsley, thyme, and chives. Let cool.
- Brush the cooled beef tenderloin with Dijon mustard.
- Lay out the prosciutto slices on a large piece of plastic wrap, overlapping them slightly to form a rectangle. Spread the mushroom mixture evenly over the prosciutto.
- Place the mustard-coated beef tenderloin at one end of the prosciutto-covered mushroom mixture.
- Using the plastic wrap, tightly roll the prosciutto and mushrooms around the beef to form a compact log. Twist the ends of the plastic wrap to secure and chill for at least 30 minutes.
- On a lightly floured surface, roll out one sheet of puff pastry. Unwrap the beef log and place it on the puff pastry. Trim excess pastry.
- Brush the edges of the pastry with beaten egg. Wrap the pastry around the beef, sealing the edges. Trim any excess pastry. Repeat with the second sheet of puff pastry for the bottom layer, ensuring a good seal.
- Place the Wellington seam-side down on a baking sheet. Score the top with a knife, being careful not to cut through the pastry. Brush with beaten egg.
- 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/55°C for medium-rare).
- Let the Beef Wellington rest for 10 minutes before slicing and serving.
Notes
- For best results, use a high-quality beef tenderloin.
- Ensure the mushroom mixture is completely cool before assembling to prevent the pastry from becoming soggy.
- Chill the assembled Wellington for at least 30 minutes before baking to help it hold its shape.
- Prep Time: 45 min
- Cook Time: 45 min
- Category: Main Course
- Method: Baking
- Cuisine: British