Beef Wellington

Beef Wellington is a classic British dish that features a succulent beef tenderloin encased in layers of rich pâté, savory mushroom duxelles, and delicate puff pastry. This luxurious dish is perfect for special occasions and celebrations, offering a dramatic presentation and a symphony of flavors that impresses both the eyes and the palate.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season the beef tenderloin generously with salt and pepper.

Step 2

In a hot pan, sear the beef on all sides with olive oil until it is browned, about 2-3 minutes per side. Remove from heat and let it cool. Brush the beef with Dijon mustard.

Step 3

In a food processor, finely chop the mushrooms.

Step 4

In a pan, melt butter and sauté the shallot and garlic until fragrant and translucent.

Step 5

Add the mushrooms and cook until all moisture evaporates, leaving a thick paste. Season with salt and pepper. Let the mixture cool.

Step 6

Lay out a large piece of plastic wrap on a flat surface. Arrange the prosciutto slices on the plastic wrap, overlapping them slightly to create a large rectangle.

Step 7

Spread the mushroom duxelles evenly over the prosciutto.

Step 8

Place the seared beef tenderloin on top of the mushroom-covered prosciutto.

Step 9

Use the plastic wrap to tightly roll the prosciutto and mushrooms around the beef, ensuring it is completely wrapped. Twist the ends of the plastic wrap to secure and refrigerate for 15 minutes.

Step 10

Preheat your oven to 400°F (200°C).

Step 11

Roll out the puff pastry on a floured surface into a large rectangle. Remove the beef from the plastic wrap and place it in the center of the pastry.

Step 12

Wrap the pastry around the beef, sealing the edges and trimming any excess. Place seam-side down on a baking sheet lined with parchment paper.

Step 13

Brush the pastry with the beaten egg.

Step 14

Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.

Step 15

Let the Wellington rest for 10 minutes before slicing and serving.