Irresistible Juicy Beef Wellington
A culinary masterpiece encasing tender beef tenderloin in a savory mushroom duxelles, prosciutto, and flaky puff pastry, perfect for special occasions.
Ingrédients
Main Ingredients
- 2 lbs center-cut beef tenderloin
- 1 sheet puff pastry, thawed
- 8 oz mushrooms, finely chopped
- 2 pcs shallots, minced
- 2 cloves garlic, minced
- 6 slices prosciutto
- 2 tbsp Dijon mustard
- 1 pcs egg yolk
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
Instructions
Preparation
- Gather all ingredients and tie the beef tenderloin with kitchen twine. Season generously with salt and pepper.
- In a hot pan, heat olive oil and sear the beef for 6-8 minutes until browned all over. Brush with Dijon mustard and set aside to cool.
- Reduce heat and melt butter in the same pan. Add mushrooms, shallots, garlic, and thyme, and sauté until moisture has evaporated, about 10-12 minutes.
- On plastic wrap, arrange prosciutto slices overlapping slightly. Spread cooled mushroom mixture over prosciutto.
- Place cooled beef tenderloin on the prosciutto and roll tightly using the plastic wrap. Chill in refrigerator for 30 minutes.
- Roll out the puff pastry on a floured surface to be large enough to wrap around the beef.
- Unwrap the beef and position it in the center of the pastry. Fold the pastry over and seal well. Brush with egg yolk.
- Chill the wrapped Wellington in the refrigerator for 15-30 minutes.
- Preheat the oven to 400°F (200°C). Bake Wellington on a lined tray for 35-40 minutes until golden brown. Internal temperature should reach 130-135°F for medium-rare.
- Allow the Wellington to rest for 10-15 minutes before slicing.
Notes
Ensure to cool all components properly before wrapping to avoid sogginess. Use a meat thermometer to ensure beef is cooked to medium-rare for best results.