Description
This Best Ever Beef Wellington recipe features a succulent beef tenderloin wrapped in layers of mushroom duxelles, prosciutto, and golden puff pastry. Perfectly seared and baked to a medium-rare finish, this elegant dish combines rich flavors and flaky textures.
Ingredients
Scale
- 2–3 pound beef tenderloin
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 pound mushrooms (Bella mushrooms recommended)
- 1/4 cup onion, chopped
- 3 cloves garlic
- 6–8 slices prosciutto
- 3 tablespoons yellow mustard
- 1 sheet puff pastry (thawed if frozen)
- 2 eggs, beaten
Instructions
- Generously season the beef tenderloin with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the tenderloin on each side for 2-3 minutes until it develops a golden brown crust. Remove from heat and set aside to cool.
- In a food processor, pulse together mushrooms, garlic, and onion until finely pureed. Heat the skillet over medium-high heat and sauté the mushroom mixture until most of the moisture evaporates, leaving a thick paste. Remove from heat and allow to cool.
- Lay out plastic wrap and arrange prosciutto slices overlapping evenly. Spread the cooled mushroom duxelles over the prosciutto, leaving a one-inch border around the edges. Brush the seared tenderloin with yellow mustard, then place it on the prosciutto and mushroom layer. Roll the tenderloin tightly by folding the prosciutto and mushrooms around it. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet. Place the chilled tenderloin in the center. Brush the edges of the pastry with beaten egg. Wrap the pastry tightly around the tenderloin, trimming excess if needed. Brush the exterior with remaining beaten egg and cut small slits on top to allow steam to escape during baking.
- Place the wrapped tenderloin on a baking sheet and bake in the preheated oven for about 45 minutes, or until the pastry is golden brown and a meat thermometer inserted into the center reads 120°F (49°C) for medium-rare. Remove from oven and let rest for 10 minutes before slicing and serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
Keywords: Beef Wellington, gourmet beef recipe, special occasion dish