Beef Wellington Recipe
Recipe information
Make Beef Wellington in just 2h . Mushroom Duxelle, Sherry Cream Sauce
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Ingredients
Beef Wellington
Sherry Cream Sauce
Beef Wellington
1. Prepare the Beef
Season the beef tenderloin with salt and black pepper. In a skillet, heat olive oil over high heat and sear the beef on all sides until browned. Remove from heat and let cool.
2. Make Mushroom Duxelle
In the same skillet, add mushrooms, shallots, thyme, and cook until the mixture is dry. Let cool.
3. Assemble the Wellington
Lay out prosciutto slices on plastic wrap, slightly overlapping. Spread mushroom duxelle over prosciutto, then place the beef on top. Roll tightly using the plastic wrap and refrigerate for 30 minutes.
4. Wrap in Puff Pastry
Roll out puff pastry and wrap it around the beef. Seal edges and brush with egg yolk mixed with water.
5. Bake the Wellington
Preheat the oven to 400°F (200°C). Place the wrapped beef on a baking sheet and bake for 25-30 minutes until golden brown. Let rest before slicing.
Sherry Cream Sauce
6. Make the Sauce
In a saucepan, melt butter and whisk in flour to form a roux. Gradually add chicken stock and cook until thickened. Stir in sherry and heavy cream, season with salt and pepper.
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