Beef Wellington Recipe
Tender beef wrapped in pastry.
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Ingredients
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Meat
Mushroom Duxelles
Pastry
Assembly
Method
Preparation of Beef
Sear the Beef
Season the beef tenderloin with salt and black pepper. Heat a skillet over high heat and add a tablespoon of oil. Once hot, sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool.
Mushroom Duxelles
Cook the Mushrooms
In the same skillet, add the butter and melt it over medium heat. Add the minced shallots and garlic, and sauté until softened, about 2-3 minutes. Add the chopped mushrooms and thyme, cooking until the mixture is dry, about 10 minutes. Season with 0.5 tsp of salt, stir well, and let it cool.
Assembly
Prepare the Pastry
On a lightly floured surface, roll out the puff pastry into a large rectangle. Make sure it’s big enough to wrap the beef completely.
Layer the Ingredients
Lay the prosciutto slices on the pastry, slightly overlapping them. Spread the mushroom duxelles evenly over the prosciutto. Then, place the cooled beef tenderloin on top.
Chill and Bake
Place the wrapped beef on a baking sheet and refrigerate for at least 30 minutes. Preheat the oven to 400°F (200°C). Bake for 25-30 minutes until the pastry is golden brown.
Serve
Remove from the oven, let it rest for 10 minutes before slicing. Serve warm.