Description
A classic beef Wellington is a tender beef fillet wrapped in mushroom duxelles, prosciutto, and puff pastry, then baked to golden perfection.
Ingredients
Scale
- 1 (2 lb) beef tenderloin
- 2 tbsp olive oil
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 4 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- Salt and pepper to taste
- 1 tsp Dijon mustard
Instructions
- Preheat oven to 400°F (200°C).
- Season beef with salt and pepper, then sear in olive oil until browned on all sides. Brush with Dijon mustard.
- Sauté mushrooms and garlic until dry, then set aside.
- 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, brush with egg wash, and bake for 30-40 minutes.
- Rest for 10 minutes before slicing.
Notes
- Chill the wrapped beef before baking to help the pastry hold shape.
- Use a meat thermometer for medium-rare (130°F).
- Let it rest to retain juices.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 1g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: beef wellington, beef fillet, puff pastry, classic British dish