Beef Wellington
Ingredients:
- 1 1/2 lb beef tenderloin (filet mignon), trimmed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp Dijon mustard
- 1/2 lb mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 6 slices prosciutto
- 1 puff pastry sheet, thawed
- 1 egg, beaten (for egg wash)
Instructions:
- Sear the Beef: Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides for 2-3 minutes until browned. Remove from heat and brush with Dijon mustard. Let it rest.
- Prepare the Mushroom Duxelles: In the same skillet, melt butter and sauté the garlic and mushrooms over medium heat for about 5-7 minutes, until they are soft and the moisture has evaporated. Set aside to cool.
- Wrap with Prosciutto: Lay out the prosciutto slices on a sheet of plastic wrap, overlapping slightly. Spread the mushroom mixture over the prosciutto. Place the beef in the center and roll it tightly using the plastic wrap. Refrigerate for 15-20 minutes to firm up.
- Wrap in Puff Pastry: Roll out the puff pastry on a lightly floured surface. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, trimming any excess, and seal the edges. Brush the pastry with beaten egg.
- Bake: Place the wrapped beef seam-side down on a baking sheet. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired doneness (125°F for medium-rare).
- Rest and Serve: Let the Beef Wellington rest for 10 minutes before slicing. Serve with roasted vegetables or mashed potatoes.
Notes:
For extra flavor, you can add a layer of pâté before wrapping the beef in prosciutto. Use a meat thermometer to ensure the perfect doneness.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 600 kcal |
| Fat | 35g |
| Carbohydrates | 40g |
| Protein | 35g |
User Reviews:
Emily R.: "The best Beef Wellington I’ve ever made! The puff pastry was golden and the beef was perfectly tender."
Tom S.: "Made this for a dinner party and it was a huge hit! Everyone loved it."