Description
Beef Wellington is an impressive dish for any occasion, featuring tender beef wrapped in a flavorful mushroom and prosciutto layer, all encased in flaky puff pastry.
Ingredients
Scale
- 1 puff pastry, preferably all-butter
- 2 medium shallots, coarsely chopped
- 2 cloves garlic, minced
- 2 teaspoons thyme
- 2 cups cremini mushrooms, coarsely chopped
- 2 ½ pounds center-cut beef tenderloin roast, trimmed
- 1 tablespoon Dijon mustard
- 2 ¼ teaspoons salt, divided
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 5 ounces cold slices prosciutto, about 6–8
- 1 large egg
- All-purpose flour for dusting
- Flaky salt for serving (optional)
Instructions
- Prepare the mushroom mixture: Add shallots, garlic, thyme, and mushrooms to a food processor. Pulse until finely chopped. Transfer to a bowl.
- Season and sear the beef: Pat beef dry, coat with mustard, season with salt and pepper. Heat oil in a pan, sear beef until browned on all sides. Remove and refrigerate.
- Cook the mushrooms: Melt butter in the same pan, add mushroom mixture, cook until dry and browned. Spread on a plate and refrigerate.
- Assemble the Wellington: Lay plastic wrap on a surface, dust with flour. Arrange prosciutto, spread mushroom mixture, place beef, roll tightly, and refrigerate.
- Prepare for baking: Preheat oven to 350°F (180ºC), line a baking sheet. Roll out puff pastry, wrap beef, seal edges with egg wash.
- Bake the Wellington: Place seam-side down on the baking sheet, brush with egg wash, sprinkle with salt. Bake until internal temperature reaches 140–150°F (60–65ºC).
- Rest and serve: Let rest for 20 minutes, transfer to a cutting board, slice, and serve immediately.
Notes
- Chill the mushroom mixture to prevent sogginess.
- Use a sharp knife for clean slices.
- Serve with a side of vegetables or a salad.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg