Bœuf Wellington Recipe

Cooking Directions

1. 1

   Prepare the Beef

   Season the beef tenderloin with salt and 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 cool slightly. Brush with Dijon mustard.

2. 2

   Cook the Mushrooms

   In the same skillet, add shallots, garlic, and mushrooms. Cook over medium heat until the mixture is dry and browned, about 10-15 minutes. Stir in fresh thyme and season with salt and pepper. Let cool.

3. 3

   Assemble the Wellington

   Lay out slices of prosciutto on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture over the prosciutto, then place the beef on top. Roll tightly using the plastic wrap and chill in the refrigerator for 30 minutes.

4. 4

   Wrap in Puff Pastry

   Preheat the oven to 200°C (400°F). 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 and seal the edges. Brush with beaten egg.

5. 5

   Bake

   Transfer to a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the pastry is golden brown. Let rest for 10 minutes before slicing.