Description
A rich and flavorful Beef Wellington featuring a tender beef tenderloin wrapped in puff pastry with a savory mushroom layer, perfect for special occasions.
Ingredients
- Beef tenderloin or center cut filet roast (about 2 to 2.5 pounds)
- Salt and pepper
- Oil for searing
- Mushrooms (cremini or button), finely chopped
- Butter
- Garlic (optional)
- Dijon mustard
- Prosciutto
- Puff pastry (thawed in the fridge)
- 1 egg for egg wash
Instructions
- Sear the beef. Pat it dry, season well, then sear in a hot pan with a little oil. Let it cool.
- Make the mushroom layer. Cook chopped mushrooms in butter with a pinch of salt until dry. Cool this too.
- Brush with Dijon. Once cooled, brush the beef with Dijon mustard.
- Wrap it up. Lay out plastic wrap, arrange prosciutto, spread mushrooms over it, place beef in the center, and roll tightly. Chill.
- Add the puff pastry. Roll out pastry, unwrap the beef log, place it on the pastry, and wrap. Chill again if soft.
- Egg wash and bake. Brush with egg wash and bake at 400°F until golden and center temperature is met, usually 35-45 minutes.
- Rest and slice. Rest for 10 minutes, then slice with a serrated knife.
Notes
Use a meat thermometer for perfect doneness. Let layers cool before assembling to avoid soggy pastry.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British