Description
Classic Beef Wellington brings pure elegance to your dinner table, offering a luxurious combination of tender beef, rich mushroom duxelles, and buttery puff pastry that turns an ordinary meal into a memorable celebration.
Ingredients
Scale
Main Protein:
- 2 pounds center-cut beef tenderloin
- 8 slices prosciutto
Preparation Ingredients:
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- Salt
- Pepper
Supporting Ingredients:
- 1 pound mushrooms
- 2 tablespoons butter
- 2 cloves garlic
- ¼ cup shallots
- ¼ cup dry white wine
- 1 sheet puff pastry
- 1 egg
Instructions
- Prepare the kitchen by setting your oven to precisely 400°F. Liberally season the 2-pound beef tenderloin with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over high heat. Sear the meat for exactly 2-3 minutes on each side until a deep golden crust forms. Transfer the beef to a cooling rack.
- Brush the entire seared surface with 2 tablespoons Dijon mustard. Let the meat cool completely.
- Melt 2 tablespoons butter in the same skillet. Add 1 pound finely chopped mushrooms, 2 minced garlic cloves, and ¼ cup shallots. Cook for 10-12 minutes until mushrooms release moisture and turn golden brown.
- Pour ¼ cup dry white wine into the mushroom mixture. Allow liquid to evaporate completely, about 2-3 minutes. Season with salt and pepper. Cool the mushroom duxelles.
- Lay 8 prosciutto slices on plastic wrap, creating a slightly overlapping rectangle. Spread your cooled mushroom mixture evenly across the prosciutto.
- Position your seared beef tenderloin in the center of the prosciutto-mushroom layer. Roll tightly using the plastic wrap, twisting ends to seal. Refrigerate for 30 minutes.
- Roll out 1 sheet of thawed puff pastry on a floured surface. Unwrap the chilled beef roll and center it on the pastry.
- Carefully fold pastry around the beef, trimming excess edges. Seal all seams tightly. Place seam-side down on a parchment-lined baking sheet.
- Brush the entire pastry surface with 1 beaten egg. This ensures a golden, shiny crust.
- Bake at 400°F for 25-30 minutes. Check that the pastry turns a rich golden brown and the internal beef temperature reaches 125°F for medium-rare.
- Remove from oven and let the Beef Wellington rest for 10 minutes before slicing. This allows juices to redistribute, ensuring a moist result.
Notes
- Make sure to pat the beef completely dry before searing to achieve a perfect golden-brown crust and prevent soggy pastry.
- Chill the wrapped beef thoroughly before adding puff pastry to ensure the layers stay crisp and defined during baking.
- Allow the mushroom duxelles to cool completely to prevent moisture from making the pastry soggy and compromising the texture.
- For gluten-free adaptations, swap traditional puff pastry with a gluten-free version and ensure all other ingredients are certified gluten-free.
- Prep Time: 1 hour - 1 hour 5 minutes
- Cook Time: 25-30 minutes
- Category: Beef
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 605 kcal
- Sugar: 2 g
- Sodium: 610 mg
- Fat: 39 g
- Saturated Fat: 14 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.3 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 125 mg