Beef Wellington is a timeless dish that’s sure to impress even the pickiest of eaters. Picture this: a succulent beef tenderloin perfectly seared and encased in a rich layer of savory duxelles (mushroom mixture) and a delicate layer of prosciutto, all enveloped in a golden puff pastry shell. What’s most loved about Beef Wellington is the sense of elegance it brings to any occasion, making it an extraordinary centerpiece that is as delightful to the eyes as it is to the taste buds. Let’s begin!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound (450g) beef tenderloin
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 8 ounces (225g) cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 sprigs fresh thyme, leaves stripped
- 4 slices prosciutto
- 1 sheet of puff pastry, thawed if frozen
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- Season the beef tenderloin with salt and black pepper on all sides.
- Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned. Remove from heat and let it cool.
- In the same skillet, add the finely chopped mushrooms, minced garlic, and fresh thyme. Cook over medium heat until the mushrooms release their moisture and become golden brown. Remove from heat and let it cool.
- Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture evenly on top of the prosciutto.
- Place the seared beef on top of the mushroom mixture and carefully wrap the prosciutto and mushrooms around the beef, using the plastic wrap to help you form a tight log.
- Roll out the puff pastry sheet on a floured surface. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges. Brush the pastry with the beaten egg.
- Transfer the Beef Wellington to a baking sheet and bake in the preheated oven for 20 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness.
- Allow the Beef Wellington to rest for a few minutes before slicing into thick, luscious portions.
Notes
Feel free to customize the filling by adding other ingredients like caramelized onions, Dijon mustard, or a layer of sautéed spinach for added flavor and texture. If you prefer your beef medium-rare, aim for an internal temperature of 130-135°F (55-57°C) using a meat thermometer. Letting the beef rest after searing helps retain its juices and ensures a more tender result. Serve the Beef Wellington with a side of creamy mashed potatoes and a fresh green salad for a complete and satisfying meal.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 560mg
- Fat: 35g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 90mg
