Description
A classic Beef Wellington recipe that combines tender beef, earthy mushrooms, and flaky pastry for a show-stopping dish perfect for special occasions.
Ingredients
Scale
- 2-3 pounds center-cut beef tenderloin
- Kosher salt and freshly ground black pepper
- 2 Tablespoons olive oil
- 2 Tablespoons dijon mustard
- 1 1/2 pounds mushrooms (button, cremini, shiitake, portabello, or a mix cleaned and roughly chopped)
- 2 Tablespoons salted butter
- 2 Tablespoons olive oil
- 2 medium shallots (roughly chopped)
- 2 teaspoons fresh thyme leaves (about 6 sprigs)
- 4 cloves garlic
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto (about 1/4 pound)
- Flour for rolling out puff pastry
- 14 ounces frozen or homemade puff pastry (thawed)
- 1 large egg (beaten)
- 1/2 teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel)
- 1 bunch finely minced chives
Instructions
- Prepare the tenderloin.
- Make the Duxelles.
- Assemble the Beef Wellington.
Notes
Rest the beef before slicing and chill the duxelles to prevent a soggy pastry.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg