Description
An elegant and show-stopping dish, Beef Wellington features tender beef tenderloin wrapped in mushroom duxelles and puff pastry—perfect for holidays and celebrations.
Ingredients
- 2.5 lb beef tenderloin, trimmed
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 lb cremini mushrooms, finely chopped
- 2 tbsp unsalted butter
- 2 shallots, minced
- 2 garlic cloves, minced
- 6–8 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
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Season beef with salt and pepper. Sear in hot oil until browned on all sides. Let cool, then brush with Dijon mustard.
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In a skillet, cook butter, shallots, garlic, and mushrooms until moisture evaporates, about 15 minutes. Let cool.
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Lay out plastic wrap, then layer prosciutto and mushroom mixture. Place beef on top and roll into a tight log. Chill for 30 minutes.
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Roll out puff pastry. Unwrap beef and place in center. Wrap and seal edges. Brush with egg wash.
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Chill 15 minutes. Preheat oven to 400°F (200°C).
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Bake 35–40 minutes or until golden and internal temperature reaches 125–130°F for medium-rare.
Notes
- Make ahead by assembling and refrigerating the wrapped Wellington before baking.
- Serve with red wine sauce or beef gravy.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: British