Description

Indulge in the exquisite flavors of Beef Wellington, a show-stopping dish perfect for special occasions. Featuring a tender beef tenderloin enveloped in a savory mushroom duxelles and wrapped in golden puff pastry, this recipe is sure to impress your guests. With each slice, experience the delightful contrast of flaky crust and succulent meat. Perfect for holiday gatherings or celebratory dinners, this Beef Wellington promises to create unforgettable memories around your dining table.

Ingredients

Scale

2 pounds beef tenderloin
8 ounces cremini mushrooms, finely chopped
8 ounces shiitake mushrooms, finely chopped
6 slices prosciutto
1 sheet puff pastry (about 14 ounces)
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
Salt and pepper, to taste
1 egg (for egg wash)
1 cup red wine
1 cup beef stock

Instructions

Preheat oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. In a skillet over medium-high heat, sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let cool.
In the same skillet, add chopped mushrooms and cook until moisture evaporates (10-15 minutes). Stir in garlic and thyme; cool the mixture.
Lay out prosciutto on plastic wrap; spread cooled mushroom mixture over it. Place cooled beef on top and roll tightly. Chill for at least 30 minutes.
Roll out puff pastry on a floured surface and place chilled beef in the center. Brush edges with egg wash; fold pastry over beef and seal well.
Place seam-side down on a baking sheet lined with parchment paper, brush with egg wash, score lightly with a knife, and bake for 25-30 minutes until golden brown.

Nutrition

Serving Size: One slice (150g)
Calories: 450
Sugar: 2g
Sodium: 800mg
Fat: 27g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 90mg

Keywords: Rest the Beef Wellington for at least 10 minutes after baking to retain juices before slicing. For added flavor variations, try incorporating fresh herbs like rosemary or parsley into the duxelles. To save time, prepare the filling a day in advance.