Beef Wellington Recipe
A show-stopping dish featuring tender beef wrapped in a flaky pastry.
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Ingredients
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Main Ingredients
Seasoning and Flavoring
Additional Ingredients
Method
Preparation
- 1
Prepare the Beef
Season the beef tenderloin with salt and black pepper on all sides.
- 2
Sear the Beef
In a large skillet, heat olive oil over medium-high heat. 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.
- 3
Assembly
- 4
Assemble the Wellington
Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the cooled mushroom mixture over the prosciutto. Place the beef on top and roll it tightly using the plastic wrap. Chill in the refrigerator for 15-20 minutes.
- 5
Wrap in Puff Pastry
Roll out the puff pastry on a floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges with egg wash. Trim any excess pastry and place seam-side down on a baking sheet.
- 6
Egg Wash and Chill
Brush the pastry with beaten egg for a golden finish. Chill in the refrigerator while preheating the oven.
Cooking
- 7
Bake the Wellington
Preheat the oven to 400°F (200°C). Bake the Beef Wellington for 25-30 minutes or until the pastry is golden brown. Use a meat thermometer to check for doneness (medium-rare should read 125°F).
- 8
Rest and Serve
Remove the Wellington from the oven and let it rest for 10 minutes before slicing. Serve with your choice of sides.