Description
Beef Wellington is a classic dish that combines a tender beef tenderloin wrapped in savory prosciutto and earthy mushrooms, all encased in flaky puff pastry.
Ingredients
Scale
- 2 pounds beef tenderloin
- 8 ounces finely chopped cremini mushrooms
- 1 sheet puff pastry (thawed)
- 6 slices prosciutto
- 2 tablespoons Dijon mustard
- 1 egg (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Trim excess fat from the beef and season generously with salt and pepper.
- In a skillet over medium-high heat, sear the beef on all sides until browned (about 3-4 minutes per side). Remove from heat and let it rest.
- In the same skillet, sauté the chopped mushrooms until moisture evaporates (about 10 minutes).
- Lay out prosciutto slices, spread Dijon mustard over them, top with mushrooms, then place the beef on one end and roll tightly.
- Wrap the beef roll in puff pastry, sealing edges with egg wash, and place on a parchment-lined baking sheet. Brush with additional egg wash.
- Bake for 25-30 minutes until golden brown (internal temperature of 130°F for medium-rare). Let rest before slicing.
Notes
- Serve with your choice of sides for a complete meal.
- Can be made ahead and baked just before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg
Keywords: Beef Wellington, Beef Tenderloin, Puff Pastry, Special Occasion