Description

Beef Wellington is a show-stopping dish that combines tender beef tenderloin with rich mushroom duxelles, all enveloped in flaky puff pastry. This elegant recipe is perfect for special occasions, impressing guests with its beautiful presentation and delectable flavors. Whether it’s a holiday feast or a cozy gathering, each slice offers an unforgettable taste experience that will leave everyone craving more.

Ingredients

Scale

1 pound beef tenderloin
1 sheet puff pastry (thawed)
8 ounces mushrooms (finely chopped)
4 ounces prosciutto (thinly sliced)
2 tablespoons Dijon mustard
1 egg (for egg wash)
Salt and pepper to taste
1 tablespoon olive oil (for searing)
1 teaspoon fresh thyme (optional)

Instructions

Preheat oven to 400°F (200°C). Season the beef tenderloin with salt and pepper.
In a skillet, heat olive oil over medium-high heat. Sear the beef on all sides for about 5 minutes, then remove from skillet.
In the same skillet, add finely chopped mushrooms and cook until moisture evaporates and they turn golden brown. Stir in thyme if using.
Lay prosciutto slices on plastic wrap, overlapping slightly. Spread mushroom mixture over prosciutto, then place beef on top. Roll tightly to shape into a log and chill for 15 minutes.
Roll out puff pastry on a floured surface. Unwrap beef log and place in the center of the pastry. Fold over edges and seal seams well.
Brush egg wash over wrapped beef and bake for 25-30 minutes until golden brown and internal temperature reaches desired doneness.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 600mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 24g
Cholesterol: 85mg

Keywords: For added richness, consider incorporating pâté or swapping mushrooms with spinach. Allow Beef Wellington to rest for at least 10 minutes before slicing for juicy results.