Description
Beef Wellington is a classic dish 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 sheet puff pastry
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Season beef with salt and pepper. Sear in olive oil until browned on all sides. Let cool.
- Sauté mushrooms and garlic in butter until dry. Season with salt and pepper.
- Lay prosciutto slices on plastic wrap. Spread mushroom mixture over prosciutto.
- Place beef on top and wrap tightly with prosciutto and mushrooms.
- Roll puff pastry around the beef, sealing edges with beaten egg.
- Brush pastry with egg wash and bake for 25-30 minutes until golden.
- Rest for 10 minutes before slicing.
Notes
- Chill wrapped beef before adding pastry for easier handling.
- Use a meat thermometer for medium-rare (130°F/54°C).
- Serve with red wine sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 2g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 145mg
Keywords: beef wellington, puff pastry, beef tenderloin, mushroom duxelles