Beef Wellington Recipe

Sear the Beef

Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. Heat a skillet over high heat, add a little oil, and sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let cool. Once cooled, brush with Dijon mustard.

Prepare the Mushroom Duxelles

In the same skillet, add the finely chopped mushrooms and sauté over medium heat until all the moisture has evaporated and the mushrooms are golden brown (about 10-15 minutes). Season with salt and pepper, then remove from heat and let cool.

Assemble the Wellington

Lay out the prosciutto on a sheet of plastic wrap, slightly overlapping the slices. Spread the mushroom duxelles over the prosciutto. Place the beef on top and roll it tightly using the plastic wrap. Chill in the refrigerator for 15-30 minutes.

Wrap in Puff Pastry

Roll out the puff pastry sheets 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 yolk. Brush the outside of the pastry with the remaining egg yolk.

Bake

Place the wrapped beef on a baking sheet and bake for 25-30 minutes or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare. Let it rest for 10 minutes before slicing.