Beef Wellington Recipe

Preparation Steps

1. 1

   Sear the Beef

   Season the beef fillet with salt and black pepper. Heat olive oil in a skillet over high heat, and sear the beef on all sides until browned. Remove from pan and let it cool.

2. 2

   Make the Duxelles

   In the same skillet, add chopped mushrooms, shallots, garlic, and thyme. Cook over medium heat until the mixture is dry and caramelized. Add white wine and cook until evaporated. Let cool.

3. 3

   Wrap the Beef

   Lay out prosciutto slices on a sheet 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 in the refrigerator for 15 minutes.

4. 4

   Prepare the Pastry

   Roll out the puff pastry on a floured surface. Remove the beef from the wrap and place it on the pastry. Wrap the pastry around the beef, sealing the edges. Trim any excess pastry.

5. 5

   Bake the Wellington

   Preheat the oven to 200°C (400°F). Place the wrapped beef on a baking sheet, seam side down. Brush with beaten egg. Bake for 25-30 minutes or until the pastry is golden brown and the internal temperature of the beef reaches 55°C (130°F) for medium-rare.

6. 6

   Rest and Serve

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