Beef Wellington Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   Season the beef tenderloin with salt and black pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let it cool. Once cooled, brush the beef with Dijon mustard.

2. 2

   Make the Mushroom Duxelles

   In the same skillet, add chopped mushrooms and thyme. Cook over medium heat until the mushrooms release their moisture and become dry, about 10-12 minutes. Season with salt and pepper, then cool completely.

3. 3

   Assemble the Wellington

   Lay out the prosciutto slices on a piece of plastic wrap, slightly overlapping. Spread the mushroom duxelles over the prosciutto. Place the beef in the center and roll tightly using the plastic wrap. Chill for 30 minutes.

4. 4

   Wrap in Puff Pastry

   Roll out the puff pastry on a floured surface. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, trimming excess dough as necessary. Seal and brush the top with the beaten egg.

5. 5

   Bake the Wellington

   Preheat the oven to 400°F (200°C). Place the wrapped beef on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef is at least 130°F (54°C) for medium-rare.

6. 6

   Serve

   Let the Wellington rest for 10 minutes before slicing. Serve with your choice of sides.