Description
Indulge in the rich flavors of a homemade Beef Wellington, where tender beef tenderloin meets a savory mushroom duxelles, all wrapped in a flaky puff pastry. This show-stopping dish is perfect for dinner parties or special occasions, guaranteed to impress your guests and leave them craving more. With a golden crust and mouthwatering filling, making this classic recipe will elevate your cooking game and create unforgettable memories around the table.
Ingredients
Scale
- 1 lb beef tenderloin
- 1 sheet puff pastry (thawed)
- 8 oz button mushrooms (finely chopped)
- 4 oz prosciutto slices
- 2 tbsp Dijon mustard
- 1 egg (for egg wash)
- Salt and pepper to taste
- 2 tbsp butter (for sautéing mushrooms)
- Fresh herbs (thyme or parsley, optional)
Instructions
- Preheat oven to 400°F (200°C). Season beef tenderloin with salt and pepper. Sear in a hot skillet until browned on all sides; set aside to cool.
- In the same skillet, melt butter and sauté finely chopped mushrooms over medium heat until moisture evaporates. Add garlic and herbs if desired, then cool.
- Lay out prosciutto on plastic wrap; spread cooled mushroom mixture over it. Place seared beef at one end and roll tightly using the wrap.
- Roll out puff pastry large enough to envelop the beef. Unwrap beef from plastic, place in center of pastry, and seal edges.
- Brush with egg wash and bake for 25-30 minutes or until golden brown. Let rest for 10 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Classic
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg