Description
Beef Wellington is a classic British dish that features tender beef tenderloin coated with mushroom duxelles, wrapped in prosciutto, and encased in flaky puff pastry. This elegant main course is perfect for special occasions and holiday dinners.
Ingredients
Scale
Beef Wellington:
- 2 to 2.5 pound center-cut beef tenderloin (trimmed)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon butter
Mushroom Duxelles:
- 1 pound mushrooms (cremini or mixed), finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
Assembly:
- 6–8 slices prosciutto
- 1 sheet puff pastry (thawed)
- 1 egg, beaten (for egg wash)
- All-purpose flour (for dusting)
Instructions
- Prepare the Beef: Season the beef tenderloin with salt and pepper. Sear in a skillet, then brush with Dijon mustard.
- Make the Mushroom Duxelles: Cook mushrooms, garlic, and thyme until browned. Let cool.
- Assemble: Layer prosciutto, mushroom mixture, and beef. Roll tightly and chill.
- Wrap in Puff Pastry: Roll out pastry, encase the beef, seal, and chill.
- Bake: Brush with egg wash, score, and bake until golden.
- Rest and Serve: Let the Wellington rest before slicing and serving.
Notes
- You can make individual Wellingtons using filet mignon.
- For extra flavor, add a thin crepe between the mushroom layer and prosciutto.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 130 mg
