Beef wellington –Beef Wellington is a classic dish that combines succulent beef tenderloin wrapped in a rich mushroom duxelles and flaky puff pastry. This recipe is not only easy to follow but also produces a stunning centerpiece for any special occasion. Below, you will find a step-by-step guide to creating this delicious meal that is sure to impress your guests.
Image of Beef Wellington
Here is a beautiful example of a finished Beef Wellington, showcasing the golden brown pastry and the tender meat inside.
Ingredients
To create this Beef Wellington, you will need the following ingredients:
- 1 ½ pounds beef tenderloin, trimmed
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 8 ounces cremini or button mushrooms, finely chopped
- 2 tablespoons Dijon mustard
- 8 slices of prosciutto
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh thyme leaves, for garnish
Instructions
Follow these simple steps to prepare your Beef Wellington:
- Preheat your oven to 400°F (200°C).
- Season the beef tenderloin generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove from heat and let it cool.
- In the same skillet, add the chopped mushrooms and sauté until the moisture has evaporated and they are nicely browned. Season with salt and let cool.
- Once cooled, brush the beef with Dijon mustard. Lay the prosciutto slices on a sheet of plastic wrap, slightly overlapping them. Spread the mushroom mixture over the prosciutto, then place the beef on top. Using the plastic wrap, roll it up tightly and refrigerate for 15 minutes.
- On a floured surface, roll out the puff pastry into a rectangle. Unwrap the beef from the plastic wrap and place it on the pastry. Fold the pastry over the beef, sealing the edges. Trim any excess pastry and brush the top with the beaten egg.
- Transfer the wrapped beef onto a baking sheet lined with parchment paper. Make a few slits in the top of the pastry to allow steam to escape. Bake for 25-30 minutes, or until the pastry is golden and the internal temperature of the beef reaches 130°F for medium-rare.
- Once baked, let it rest for 10 minutes before slicing. Serve garnished with fresh thyme leaves and enjoy your delicious Beef Wellington!
This Beef Wellington is sure to become a favorite in your cooking repertoire, perfect for celebrations or cozy dinners at home.