Name: Beef Wellington
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: British
Ingredients: 2-3 pounds center-cut beef tenderloin; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons Dijon mustard; 1 ½ pounds mushrooms (button, cremini, shiitake, portobello, or a mix, cleaned and roughly chopped); 2 tablespoons salted butter; 2 tablespoons olive oil; 2 medium shallots, roughly chopped; 2 teaspoons fresh thyme leaves (about 6 sprigs); 4 cloves garlic, minced; Kosher salt and freshly ground black pepper; 12 thin slices prosciutto (about ¼ pound; can substitute turkey bacon or beef bacon); Flour for rolling out puff pastry; 14 ounces frozen or homemade puff pastry (thawed); 1 large egg, beaten; ½ teaspoon flaky or coarse sea salt (like Maldon or fleur de sel); 1 bunch finely minced chives

Description

A delicious and elegant Beef Wellington featuring tender beef, earthy mushrooms, and flaky pastry, perfect for special occasions or family dinners.

Ingredients

Scale

2–3 pounds center-cut beef tenderloin
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 ½ pounds mushrooms (button, cremini, shiitake, portobello, or a mix, cleaned and roughly chopped)
2 tablespoons salted butter
2 tablespoons olive oil
2 medium shallots, roughly chopped
2 teaspoons fresh thyme leaves (about 6 sprigs)
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
12 thin slices prosciutto (about ¼ pound; can substitute turkey bacon or beef bacon)
Flour for rolling out puff pastry
14 ounces frozen or homemade puff pastry (thawed)
1 large egg, beaten
½ teaspoon flaky or coarse sea salt (like Maldon or fleur de sel)
1 bunch finely minced chives

Instructions

Season the beef tenderloin with kosher salt and freshly ground black pepper. In a skillet, heat 2 tablespoons of olive oil over high heat and sear the tenderloin for about 2-3 minutes on each side. Remove and let it cool, then brush with Dijon mustard.
In the same skillet, add 2 tablespoons of salted butter and the remaining olive oil. Sauté chopped shallots until soft, then add chopped mushrooms, thyme, garlic, salt, and pepper. Cook until mixture is dry, about 10-15 minutes, and let it cool.
On a floured surface, roll out the puff pastry. Lay the prosciutto on it, slightly overlapping. Spread the mushroom duxelles over the prosciutto, place the tenderloin on top, roll it up, and seal the edges. Brush with beaten egg and sprinkle with flaky sea salt.
Preheat oven to 400°F (200°C). Place the wrapped Wellington on a baking tray lined with parchment and bake for 25-30 minutes, or until the pastry is golden brown. Let it rest for 10 minutes before slicing.

Notes

Serve with sides like roasted vegetables or salad. Leftovers can be stored in the fridge for up to 3 days, or frozen before baking. Use a meat thermometer for desired doneness.

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

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 2g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 35g
Cholesterol: 85mg

Keywords: Beef Wellington, gourmet meal, family dinner, special occasions