A classic Beef Wellington featuring a tender seared beef tenderloin coated with a flavorful mushroom duxelles and prosciutto, all wrapped in flaky puff pastry and baked to golden perfection. Perfect for an impressive main course dinner.
Total Time:1 hour
Yield:4 servings
Ingredients
Beef Wellington
1 pound beef tenderloin
Salt and pepper, to taste
2 tablespoons olive oil
8 ounces mushrooms, finely chopped
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 slices prosciutto
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions
Prepare the Beef: Preheat your oven to 400 degrees Fahrenheit. Season the beef tenderloin generously with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned and caramelized. Remove from the skillet and let it cool slightly. Once cooled, brush the entire beef with Dijon mustard for added flavor.
Make the Duxelles: In the same skillet used for the beef, add the finely chopped mushrooms and minced garlic. Cook over medium heat, stirring often, until all moisture evaporates and the mixture becomes dry. Season with salt and pepper to taste. Remove from heat and allow the duxelles to cool completely.
Assemble: On a sheet of plastic wrap, lay out the prosciutto slices overlapping slightly to form a rectangle. Spread the cooled mushroom mixture evenly over the prosciutto. Place the mustard-coated beef tenderloin on top. Using the plastic wrap, roll everything tightly into a compact log shape. Refrigerate this assembly for 15 minutes to firm up.
Wrap in Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet. Remove the beef roll from the plastic wrap and place it in the center of the pastry. Wrap the pastry around the beef, sealing the edges securely. Brush the pastry all over with the beaten egg to ensure a golden, glossy finish.
Bake: Transfer the wrapped beef onto a baking sheet. Bake in the preheated oven for 30 minutes, or until the puff pastry is golden brown and crisp. Remove from oven and let the Beef Wellington rest for 10 minutes before slicing to allow the juices to redistribute. Serve alongside your choice of vegetables or a fresh salad for a complete meal.
Notes
Make sure the beef cools before wrapping to prevent puff pastry from becoming soggy.
Use a food processor for finely chopping mushrooms quickly and evenly.
Let the Beef Wellington rest after baking to keep it juicy and reduce the risk of drying out upon slicing.
Prosciutto adds flavor and helps keep moisture in; substitute with ham if unavailable.
You can prepare the duxelles and assembly in advance and refrigerate until ready to bake.
