Beef Wellington
A luxurious dish featuring a tender beef tenderloin coated with mushroom duxelles, wrapped in prosciutto and puff pastry, then baked to golden perfection. This impressive centerpiece is perfect for special occasions and celebrations.
Ingredients
- 3 lbs center-cut beef tenderloin, trimmed and tied
- 2 tbsp kosher salt
- 2 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 1/4 cup Dijon mustard
- 1 lb cremini mushrooms, finely chopped
- 2 shallots, finely minced
- 4 garlic cloves, minced
- 2 tsp fresh thyme leaves, chopped
- 2 tbsp unsalted butter
- 1/4 cup dry sherry, or white wine
- 8 oz prosciutto slices, thinly sliced
- 2 sheets puff pastry sheet, thawed if frozen
- 1 large egg, beaten with 1 tbsp water for egg wash
- 1 tsp flaky sea salt, for garnish
Instructions
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1
**Prepare the beef:**
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2
Pat the 3 lbs trimmed and tied center-cut beef tenderloin dry with paper towels. Season generously with 2 tbsp kosher salt and 2 tsp freshly ground black pepper on all sides.
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3
Heat 2 tbsp olive oil in a large skillet over high heat until almost smoking. Sear the beef on all sides until well browned, about 1-2 minutes per side.
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4
Transfer the seared beef to a plate and let cool completely, about 30 minutes.
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5
Once cooled, brush the entire tenderloin with 1/4 cup Dijon mustard. Place in the refrigerator while preparing the mushroom duxelles.
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6
**Prepare the mushroom duxelles:**
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7
Place the 1 lb finely chopped cremini mushrooms in a food processor and pulse until finely chopped.
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8
Heat 2 tbsp unsalted butter in a large skillet over medium heat. Add the minced 2 finely minced shallots and cook until translucent, about 2-3 minutes.
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9
Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant.
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10
Add the chopped mushrooms and 2 tsp chopped fresh thyme leaves to the skillet. Increase heat to medium-high and cook, stirring frequently, until the mushrooms release their moisture and the mixture becomes dry, about 10 minutes.
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11
Pour in the 1/4 cup or white wine dry sherry and continue cooking until all liquid has evaporated, about 2-3 minutes more.
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12
Season with kosher salt and black pepper to taste. Transfer to a plate and let cool completely.
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13
**Assemble the Wellington:**
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14
Lay out a large piece of plastic wrap on your work surface. Arrange the 8 oz thinly sliced prosciutto slices slices on the plastic wrap, slightly overlapping, to form a rectangle large enough to wrap around the beef tenderloin.
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15
Spread the cooled mushroom duxelles evenly over the prosciutto.
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16
Place the mustard-coated beef tenderloin in the center of the mushroom layer. Using the plastic wrap to assist, roll the prosciutto and mushroom mixture tightly around the beef, twisting the ends of the plastic to seal. Refrigerate for 30 minutes to firm up.
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17
Preheat the oven to 425°F (220°C).
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18
On a lightly floured surface, roll out the 2 sheets thawed if frozen puff pastry sheet to a rectangle about 1/8-inch thick and large enough to wrap around the beef.
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19
Unwrap the beef from the plastic and place it in the center of the puff pastry. Fold the pastry around the beef, trimming any excess. Seal the edges with a bit of 1 beaten with 1 tbsp water for egg wash large egg wash.
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20
Place the wrapped beef seam-side down on a parchment-lined baking sheet. Brush the entire pastry with egg wash and make a few small slits on top for steam to escape.
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21
Sprinkle with 1 tsp for garnish flaky sea salt if desired.
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22
Bake for 35-45 minutes for medium-rare (internal temperature of 125-130°F), or until the pastry is golden brown and crisp.
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23
Remove from the oven and let rest for 10 minutes before slicing and serving.