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Beef Wellington

Beef Wellington Recipe

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Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 850
Ingredients Method Notes

Ingredients
  

  • 3 lbs center-cut beef tenderloin trimmed
  • 4 tbsp Dijon mustard
  • 3 tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • Mushroom Duxelles:
  • 32 oz cremini or button mushrooms finely minced
  • 4 large shallots minced
  • 4 tbsp unsalted butter
  • 2 tsp minced garlic about 5 cloves
  • 5 sprigs fresh thyme leaves only
  • 4 tsp dry sherry optional
  • Salt and pepper
  • Assembly:
  • 14 slices thin prosciutto
  • 2 sheets puff pastry thawed if frozen
  • 3 eggs beaten (for egg wash)
  • Flour for dusting

Method
 

  1. Pat beef dry, season with salt and pepper. Sear in olive oil on all sides (2 mins each). Brush with Dijon mustard; let cool.
  2. Sauté shallots and garlic in butter until soft, add mushrooms and thyme, cook until moisture evaporates into thick paste. Add sherry if desired. Cool.
  3. Lay prosciutto on plastic wrap, spread mushroom mix evenly, place beef on top, roll tight, chill 30 mins.
  4. Roll puff pastry, wrap beef roll, seal, brush with egg wash, then chill another 20-30 minutes.
  5. Preheat oven to 425°F (220°C). Score pastry lightly and bake 35-45 mins until golden and meat reaches 130-135°F. Tent with foil if browning too fast.
  6. Rest 15-20 minutes before slicing and serving.

Notes

  • Dry mushrooms thoroughly to keep pastry crisp.
  • Use a reliable meat thermometer for perfect doneness.
  • Chill beef and pastry to maintain shape and texture.
  • Searing with a heavy skillet aids in developing flavor