Beef Wellington Recipe
Tender beef wrapped in puff pastry, served with gravy.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beef
Season the beef tenderloin with salt and black pepper. Heat olive oil in a pan over high heat and sear the beef on all sides until browned (about 3-4 minutes). Remove from heat and let cool. Brush with Dijon mustard.
- 2
- 3
Assemble the Wellington
Lay out slices of prosciutto on a sheet of plastic wrap, overlapping slightly. Spread the mushroom duxelles evenly over the prosciutto. Place the beef on top and roll tightly using the plastic wrap. Chill in the refrigerator for 15 minutes.
- 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 to encase the beef completely. Seal the edges and trim any excess pastry. Brush the top with a mixture of egg yolk and heavy cream.
- 5
Bake the Wellington
Preheat the oven to 400°F (200°C). Place the wrapped Wellington on a baking sheet and bake for 25-30 minutes, or until golden brown and the internal temperature reaches 130°F (54°C) for medium-rare. Let rest for 10 minutes before slicing.
