Description
A classic beef wellington recipe featuring tender beef fillet wrapped in puff pastry with a rich mushroom duxelles and prosciutto.
Ingredients
Scale
- 1 (2 lb) beef tenderloin
- 2 tbsp olive oil
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 4 slices prosciutto
- 1 tbsp Dijon mustard
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Sear beef tenderloin in olive oil on all sides, then brush with mustard.
- Sauté mushrooms and garlic in butter until dry, then season with salt and pepper.
- Lay prosciutto on plastic wrap, spread mushroom mixture over it, then place beef on top.
- Roll tightly and chill for 15 minutes.
- Wrap the beef in puff pastry, seal edges, and brush with beaten egg.
- Bake for 25-30 minutes until golden brown.
- Rest for 10 minutes before slicing.
Notes
- Chill well before baking to ensure pastry holds shape.
- Use a sharp knife to slice for clean cuts.
- Serve with red wine reduction for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 1g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 125mg
Keywords: beef wellington, beef tenderloin, puff pastry, mushroom duxelles, classic British dish