English Beef Wellington
Beef Wellington is a classic dish that originated in England and is a true showstopper. This recipe combines tender beef, savory mushroom duxelles, and flaky puff pastry for a dish that is perfect for a special occasion or a fancy dinner party.
Ingredients
- 1 1/2 pounds beef tenderloin
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 pound cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1/2 cup dry white wine
- 8 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. In a hot skillet, sear the beef on all sides until browned. Remove from the skillet and let it cool.
- In the same skillet, add the olive oil, mushrooms, garlic, and thyme. Cook until the mushrooms release their moisture and the mixture becomes dry. Deglaze the pan with white wine and cook until the liquid has evaporated. Let the mushroom duxelles cool.
- Lay out a large piece of plastic wrap and arrange the prosciutto slices on it, slightly overlapping. Spread the mushroom duxelles over the prosciutto.
- Place the seared beef on top of the mushroom-covered prosciutto. Use the plastic wrap to tightly roll the prosciutto and mushrooms around the beef. Chill in the refrigerator for 10 minutes.
- Roll out the puff pastry on a floured surface. Unwrap 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 the beaten egg. Trim off any excess pastry.
- Place the beef Wellington seam side down on a baking sheet. Brush the pastry with the remaining beaten egg. Score the top of the pastry with a sharp knife and bake for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness.
- Let the beef Wellington 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
Plastic wrap Skillet Baking sheet
Tools
Sharp 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 perfectly cooked beef Wellington, make sure to let the meat rest before slicing to allow the juices to redistribute.
Cost
$40