
Classic Beef Wellington
A luxurious centerpiece featuring tender beef fillet wrapped in savory mushroom duxelles, prosciutto, and golden puff pastry.
Prep Time
1h
Cook Time
45 min
Servings
4
Ingredients
- 2 lbs Beef Tenderloin Fillet
- 1.5 lbs Cremini Mushrooms
- 8 slices Prosciutto di Parma
- 1 sheet Puff Pastry
- 2 tbsp English Mustard
- 2 large Egg Yolk
- 2 cloves Garlic
- 1 tsp Fresh Thyme
- 2 tbsp Olive Oil
- 1 tsp Salt and Black Pepper
Instructions
- 1
Season the beef fillet with salt and pepper, then sear in a hot pan with olive oil for 30 seconds per side until browned but raw in the middle.
- 2
Remove beef from pan, let cool slightly, and brush all over with English mustard.
- 3
Finely mince mushrooms and garlic, then sauté in a dry pan with thyme until all moisture has evaporated to create a thick paste (duxelles).
- 4
Lay out a sheet of plastic wrap and overlap the prosciutto slices on top to form a rectangle large enough to wrap the beef.
- 5
Spread the mushroom duxelles evenly over the prosciutto, place the beef in the center, and roll tightly using the plastic wrap; chill for 20 minutes.
- 6
Roll out the puff pastry, remove the plastic from the beef, and wrap the pastry around the meat, sealing the edges with egg wash.
- 7
Score the top of the pastry lightly, brush with remaining egg yolk, and bake at 400°F (200°C) for 25-30 minutes until the pastry is golden and beef reaches 125°F.
- 8
Allow the Wellington to rest for at least 10 minutes before slicing into thick rounds.
Nutrition Facts
Calories
840
kcal
Protein
52
g
Carbs
28
g
Fat
58
g
Fiber
2
g
Sugar
3
g
Sodium
980
mg
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