Description
A classic Beef Wellington with a perfectly seared beef tenderloin, savory mushroom duxelles, and prosciutto, all wrapped in flaky puff pastry.
Ingredients
Scale
- 2 pounds beef tenderloin, trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 1 pound mushrooms, finely chopped
- 2 shallots, minced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/2 teaspoon dried thyme
- 8 slices prosciutto
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
Instructions
- Preheat oven to 425°F (220°C).
- Season beef tenderloin with salt and pepper. Heat olive oil in a large skillet over high heat. Sear beef on all sides until browned. Remove and let cool.
- In the same skillet, melt butter. Add mushrooms, shallots, and garlic; cook until mushrooms release liquid and it evaporates. Add wine and thyme, cook until liquid is gone. Season with salt and pepper. Let cool completely.
- Lay out prosciutto slices on plastic wrap, overlapping slightly. Spread mushroom mixture over prosciutto. Place beef in center and wrap prosciutto tightly around the beef. Chill for 30 minutes.
- Roll out puff pastry on a floured surface. Place wrapped beef in center. Brush edges with beaten egg. Fold pastry over beef, seal edges. Place seam side down on a baking sheet. Brush top with egg. Make a few slits for steam.
- Bake for 35-40 minutes until pastry is golden and internal temperature reaches 130°F (54°C) for medium-rare. Let rest 10 minutes before slicing.
Notes
For best results, ensure the mushroom duxelles are completely dry to avoid soggy pastry. Serve with a red wine reduction or creamy horseradish sauce.
Nutrition
- Calories: 720
- Sugar: 2 g
- Fat: 46 g
- Carbohydrates: 22 g
- Protein: 48 g