Beef Wellington Recipe

Preparation and Cooking

1. 1

   Prepare the Beef

   Season the beef tenderloin 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 heat and let cool.

2. 2

   Make the Mushroom Duxelles

   In the same skillet, add shallots and garlic, sauté until soft. Add the chopped mushrooms and thyme. Cook until moisture evaporates and the mixture is dry. Season with salt and pepper. Let cool.

3. 3

   Assemble the Wellington

   Lay out prosciutto slices on plastic wrap, slightly overlapping. Spread the mushroom duxelles over the prosciutto. Place the cooled beef on top and roll tightly using the plastic wrap. Chill for 30 minutes.

4. 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 around the beef, sealing the edges. Brush with beaten egg.

5. 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. Let rest for 10 minutes before slicing.