Description
A showstopping centerpiece, Beef Wellington features tender beef tenderloin wrapped in mushroom duxelles, prosciutto, and golden puff pastry. Perfect for special occasions and dinner parties.
Ingredients
Scale
- 2 pounds beef tenderloin, center-cut
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 pound cremini or button mushrooms, finely chopped
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 2 tablespoons butter
- 6 to 8 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg yolk + 1 tablespoon water (egg wash)
Instructions
- Preheat oven to 425°F and place a baking sheet inside to heat.
- Season the beef with salt and pepper, then sear on all sides in olive oil until browned. Set aside to cool.
- In the same pan, cook mushrooms, shallots, garlic, thyme, and butter until moisture evaporates. Let cool.
- On plastic wrap, layer prosciutto slices in a rectangle, spread the mushroom mixture on top, and place beef in the center. Roll tightly and chill.
- Roll out puff pastry. Unwrap the beef log and wrap it in the pastry, sealing edges with egg wash. Chill again if needed.
- Place the Wellington seam-side down on a parchment-lined baking sheet. Brush with egg wash and score the top.
- Bake for 40–45 minutes until pastry is golden. Let rest for 10–15 minutes before slicing.
- Slice and serve with sides like mashed potatoes or salad.
Notes
- Let the beef rest after baking to keep it juicy.
- Make sure the mushroom mixture is fully dry to avoid soggy pastry.
- Use a thermometer to ensure perfect doneness.
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 1g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 145mg