Beef Wellington Without Mushrooms
Beef Wellington is a classic dish that features a tender beef fillet wrapped in puff pastry. This recipe offers a twist by omitting the traditional mushrooms, making it perfect for those who are not fans of fungi.
Ingredients
- 1 1/2 pounds beef tenderloin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 6 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper.
- Heat the olive oil in a skillet over high heat and sear the beef on all sides until browned.
- Remove the beef from the skillet and brush with Dijon mustard.
- Wrap the beef in prosciutto slices.
- Roll out the puff pastry and wrap the beef in the pastry, sealing the edges with the egg wash.
- Place the wrapped beef on a baking sheet and brush the pastry with the remaining egg wash.
- Bake for 25-30 minutes or until the pastry is golden brown and the beef reaches your desired level of doneness.
- Let the beef rest for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 30g
Supplies
Baking sheet Skillet
Tools
Knife Pastry brush
Serving suggestions
Serve the beef wellington with a side of roasted vegetables and a red wine reduction sauce.
Tips & tricks
For a perfect pastry crust, make sure to seal the edges tightly and brush with egg wash for a beautiful golden color.
Cost
$30