Beef Wellington
Beef Wellington is a classic and elegant dish that epitomizes culinary sophistication. This iconic British recipe features a succulent beef tenderloin coated in a luxurious layer of mushroom duxelles, wrapped in prosciutto or puff pastry, and baked to golden perfection.
Servings: 4 people
Ingredients
- 1 ½ to 2 pounds beef tenderloin
- Salt and pepper
- 2 tablespoons olive oil
- 1 pound mushrooms (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon thyme (chopped)
- 4 slices prosciutto
- Dijon mustard (for brushing)
- Puff pastry sheets (thawed if frozen)
- 1 egg (beaten for egg wash)
Instructions
Prepare the Beef:
- Preheat the oven to 400°F (200°C).
- Season the beef with salt and pepper.
- Heat olive oil in a pan and sear the beef on all sides until browned. Set aside to cool.
Make the Mushroom Duxelles:
- In the same pan, sauté mushrooms, garlic, and thyme until the moisture evaporates. Set aside to cool.
Assemble the Wellington:
- Lay out prosciutto slices on a sheet of plastic wrap.
- Spread a thin layer of mushroom duxelles on the prosciutto.
- Brush the beef with Dijon mustard and place it on the mushroom-covered prosciutto.
- Roll the prosciutto and mushrooms around the beef tightly. Chill for 15 minutes.
Roll in Puff Pastry:
- Roll out puff pastry on a floured surface.
- Unwrap the beef from plastic wrap and place it in the center.
- Fold the pastry over the beef, sealing the edges. Brush with an egg wash.
Bake:
- Place the wrapped beef on a baking sheet and bake for 25-30 minutes or until the pastry is golden brown.
- Let it rest for a few minutes before slicing.