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.

Beef Wellington Without Mushrooms

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

  1. Preheat the oven to 400°F (200°C).
  2. Season the beef tenderloin with salt and pepper.
  3. Heat the olive oil in a skillet over high heat and sear the beef on all sides until browned.
  4. Remove the beef from the skillet and brush with Dijon mustard.
  5. Wrap the beef in prosciutto slices.
  6. Roll out the puff pastry and wrap the beef in the pastry, sealing the edges with the egg wash.
  7. Place the wrapped beef on a baking sheet and brush the pastry with the remaining egg wash.
  8. Bake for 25-30 minutes or until the pastry is golden brown and the beef reaches your desired level of doneness.
  9. 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