Beef Wellington is a classic and elegant dish consisting of tender beef fillet coated with a layer of savory filling, wrapped in puff pastry, and baked to perfection. Here’s a recipe to make Beef Wellington:
- 1 ½ pounds beef tenderloin (center-cut), trimmed
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 8-10 slices prosciutto
- 1 cup finely chopped mushrooms
- 2 cloves garlic, minced
- 2 tablespoons finely chopped shallots
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Preheat your oven to 425°F (220°C).
- Season the beef tenderloin with salt and pepper.
- Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned. Remove from heat and let it cool slightly.
- Brush the seared beef with Dijon mustard.
- Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping them. Place the beef on top of the prosciutto and roll it tightly using the plastic wrap. Chill in the refrigerator for about 15-20 minutes.
- In the same skillet, melt butter over medium heat. Add the mushrooms, garlic, shallots, salt, and pepper. Cook until the mushrooms release their moisture and it evaporates. Stir in the chopped parsley. Remove from heat and let it cool.
- Roll out the puff pastry on a lightly floured surface into a rectangle large enough to encase the beef.
- Remove the beef from the plastic wrap and place it in the center of the puff pastry. Spread the mushroom mixture evenly over the top and sides of the beef.
- Fold the puff pastry over the beef, sealing the edges. Trim any excess pastry if needed.
- Place the wrapped beef Wellington on a baking sheet lined with parchment paper, seam side down.
- Brush the pastry with beaten egg for a golden finish.
- Bake in the preheated oven for about 35-40 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness.
- Remove from the oven and let it rest for a few minutes before slicing.
- Slice the beef Wellington into thick slices and serve immediately.