image: mmediate.co.uk
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Beef Wellington is a culinary masterpiece that combines tender seared beef tenderloin with a layer of flavorful mushroom paste (duxelles) and prosciutto. The entire creation is then elegantly wrapped in puff pastry and baked to perfection. When sliced, it reveals layers of succulent meat, earthy mushrooms, and buttery pastry. Whether served as a holiday centerpiece or at a special gathering, Beef Wellington is a showstopper that delights both the eyes and the taste buds.
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Directions:
Ingredients:
- 1 (2-pound) beef tenderloin
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh thyme leaves
- 1 sheet puff pastry, thawed
- 4 slices prosciutto
- Dijon mustard
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Season Beef: Season the beef tenderloin generously with salt and pepper.
- Sear Beef: Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove from heat and let it cool.
- Prepare Mushroom Duxelles: In the same skillet, add chopped mushrooms, garlic, and thyme. Cook until the mushrooms release their moisture and become golden brown. Season with salt and pepper. Remove from heat and let it cool.
- Assemble Wellington: Roll out the puff pastry on a lightly floured surface. Spread a layer of Dijon mustard over the pastry. Arrange prosciutto slices on top. Spread the mushroom mixture over the prosciutto.
- Wrap Beef: Place the seared beef tenderloin in the center of the pastry. Wrap the pastry around the beef, sealing the edges. Trim any excess pastry if necessary.
- Bake: Brush the pastry with egg wash. Place the Beef Wellington on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness.
- Rest and Serve: Let the Beef Wellington rest for 10 minutes before slicing. Serve with your favorite sides and enjoy!
Optional Cook’s Note: If prosciutto is unavailable, you can substitute it with thinly sliced ham or bacon.
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Nutritional Information (per serving):
- Calories: 450 kcal
- Total Fat: 28g
- Saturated Fat: 9g
- Cholesterol: 90mg
- Sodium: 420mg
- Total Carbohydrates: 26g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 23g
I was intimidated by the idea of making Beef Wellington, but this recipe demystified the process. It’s now a staple in my repertoire.
This Beef Wellington recipe has become a family favorite in our household. It’s our go-to for special occasions.
I’ve made this Beef Wellington recipe multiple times now, and it’s always a hit. Truly a restaurant-quality dish.
The combination of tender beef, flavorful mushrooms, and buttery pastry in this Beef Wellington recipe is simply divine.
I wish this Beef Wellington recipe provided more guidance on how to prevent the pastry from becoming soggy.
I was hesitant to try making Beef Wellington at home, but this recipe made it seem achievable. The results were delicious!
The flavors in this Beef Wellington recipe are phenomenal. Definitely a dish worth splurging on for a special occasion.
I made this Beef Wellington recipe for a dinner party, and it was a showstopper! Everyone raved about it.
This Beef Wellington recipe didn’t live up to the hype for me. The flavors just didn’t come together as expected.
I attempted this Beef Wellington recipe, but the pastry didn’t cook evenly, and the beef was overdone. Disappointing.
The ingredients for this Beef Wellington recipe are quite expensive. Not very budget-friendly.
I found this Beef Wellington recipe to be overly complicated and time-consuming. Not worth the effort.
I tried making this Beef Wellington recipe, but it turned out to be a disaster. Definitely not as easy as it looks.