Beef Wellington
Equipment
Ingredients
Main Ingredients
beef tenderloin (trimmed)
1 piece
mushrooms (finely chopped)
500 g
puff pastry (thawed)
500 g
prosciutto (thin)
8 slices
dijon mustard
30 g
egg (beaten)
1 piece
olive oil
30 ml
butter
30 g
shallots (finely chopped)
2 piece
garlic (minced)
3 cloves
thyme
2 sprigs
Instructions
Sear the beef
Season the beef tenderloin with salt and pepper, then sear it in a hot pan with olive oil until browned on all sides.
Make mushroom duxelles
Finely chop mushrooms, shallots, and garlic. Cook in butter with thyme until all moisture evaporates and mixture is dry.
Cool and coat beef
Let the seared beef cool completely. Brush with Dijon mustard, then spread mushroom mixture over the surface.
Wrap with prosciutto
Lay out overlapping prosciutto slices on plastic wrap. Place beef in center and wrap tightly into a log.
Wrap with puff pastry
Roll out puff pastry, place beef roll in center, and wrap completely. Seal edges and trim excess.
Egg wash and chill
Brush entire surface with beaten egg. Refrigerate for 30 minutes to set the pastry.
Bake the Wellington
Preheat oven to 200°C. Bake the Wellington until pastry is golden brown and internal temperature reaches 54°C for medium-rare.
Rest and serve
Let the Wellington rest for 10 minutes before slicing. Serve with red wine sauce if desired.
Original recipe
Storage
Best served fresh. Can be assembled up to 24 hours ahead and refrigerated before baking.
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