Description

Beef Wellington is a showstopping dish that combines tender beef tenderloin, savory mushroom duxelles, and crispy puff pastry. This culinary masterpiece is perfect for special occasions or cozy family dinners, delivering restaurant-quality flavors right in your home. Impress your guests with this stunning entrée that not only looks incredible but also offers a delightful medley of textures and tastes.

Ingredients

Scale

1.5 lbs beef tenderloin
1 sheet puff pastry (thawed)
8 oz mushrooms (finely chopped)
4 oz prosciutto (thinly sliced)
2 tbsp Dijon mustard
1 egg (beaten for egg wash)
Salt and pepper to taste
2 tbsp butter (for sautéing mushrooms)

Instructions

Preheat oven to 400°F (200°C).
Season the beef tenderloin with salt and pepper, then sear in a hot skillet for about 3-4 minutes per side until browned. Remove from heat and let cool.
In a food processor, finely chop mushrooms, then sauté in butter over medium heat until moisture evaporates (about 10 minutes). Set aside.
On plastic wrap, layer prosciutto slices, spread mushroom duxelles on top, then place the cooled beef in the center. Roll tightly into a log shape and refrigerate for 15 minutes.
Roll out puff pastry on a floured surface and place the beef log in the center. Brush edges with egg wash, fold over the beef, seal well, and brush the entire surface with more egg wash.
Bake for 25-30 minutes until golden brown and internal temperature reaches 130°F (54°C) for medium-rare. Let rest for at least 10 minutes before slicing.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice (150g)
Calories: 355
Sugar: 2g
Sodium: 680mg
Fat: 21g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 24g
Cholesterol: 70mg

Keywords: Substitute mushrooms with spinach or roasted red peppers for variation. For extra flavor, add herbs like thyme or rosemary to the filling. Leftovers can be stored in an airtight container for up to three days.