Description

Indulge in the luxurious flavors of Beef Wellington, a culinary triumph that combines tender beef tenderloin, savory mushroom duxelles, and crispy puff pastry. Perfect for special occasions or an elevated weeknight dinner, this dish will impress your guests and satisfy your taste buds with every sumptuous bite.

Ingredients

Scale

2 pounds beef tenderloin
8 ounces cremini mushrooms, finely chopped
8 ounces shiitake mushrooms, finely chopped
1 sheet high-quality frozen puff pastry (thawed)
4 ounces prosciutto, thinly sliced
2 tablespoons Dijon mustard
1 egg yolk (for egg wash)
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season the beef tenderloin with salt and pepper. Sear in a hot skillet with olive oil for about 2-3 minutes on each side until browned. Remove from heat and let cool.
In the same skillet, sauté the finely chopped mushrooms over medium heat until moisture evaporates, about 8-10 minutes. Season with salt and pepper; let cool.
Lay prosciutto slices on a work surface, spread mushroom duxelles over them, then place the cooled beef in the center and roll tightly.
Roll out puff pastry on a floured surface, place the beef bundle on it, fold edges over securely, and brush with egg yolk.
Bake for 25-30 minutes or until golden brown. Let rest for at least 10 minutes before slicing.

Nutrition

Serving Size: 1 slice (150g)
Calories: 350
Sugar: 1g
Sodium: 650mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 20g
Cholesterol: 75mg

Keywords: - For added flavor, incorporate fresh herbs like thyme into the mushroom mixture. - Consider serving with a red wine reduction sauce or creamy mashed potatoes for an elegant touch. - To make ahead of time, prepare the beef and mushroom duxelles the day before; assemble just before baking.