Beef Wellington Recipe
Tender beef wrapped in pastry served with a rich gravy.
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Ingredients
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Main Ingredients
Gravy Ingredients
Method
Beef Preparation
- 1
- 2
Prepare Mushroom Duxelles
In the same skillet, add finely chopped mushrooms and sauté over medium heat until all moisture evaporates, about 10-15 minutes. Stir in 2 tablespoons of mayonnaise, season with salt and black pepper, and set aside to cool.
- 3
Wrap the Beef
On a clean surface, lay out prosciutto slices slightly overlapping. Spread the mushroom duxelles evenly over prosciutto. Place the cooled beef in the center and roll tightly using the prosciutto to wrap the beef. Wrap in plastic wrap and refrigerate for 15 minutes.
- 4
Prepare Puff Pastry
Roll out puff pastry on a floured surface until large enough to wrap around the beef. Remove the beef from the refrigerator and unwrap it from the plastic wrap.
- 5
- 6
Bake
Place the wrapped beef on a baking sheet and bake for 25-30 minutes or until the pastry is golden brown. Let it rest for 10 minutes before slicing.
Gravy Preparation
- 7
Make the Gravy
In a saucepan over medium heat, melt 2 tablespoons of butter. Whisk in flour and cook for 1-2 minutes until golden. Gradually add beef stock and red wine, whisking continuously to avoid lumps. Bring to a boil and then simmer until thickened, about 10 minutes. Season with salt and black pepper.
- 8
Serve
Slice the Beef Wellington and serve with the rich gravy drizzled over the top.