Beef Wellington
Beef Wellington is a gourmet dish that combines beef tenderloin, mushroom duxelles, prosciutto, and puff pastry into an elegant and flavor-packed masterpiece. This recipe guides you through achieving a perfect balance of textures and flavors, ensuring a golden pastry and perfectly cooked beef that will impress your guests.
Prep Time
45 minutes
Cooking Time
30 minutes
Servings
This recipe serves 8 people.
Ingredients
- Beef tenderloin (1.5 kg or 3.3 lbs)
- Cremini mushrooms (600g or 1.3 lbs)
- Shallots (100g or 3.5 oz)
- Garlic cloves (2, minced)
- Fresh thyme (2 tbsp)
- Prosciutto slices (12)
- Puff pastry (500g or 1.1 lbs)
- Butter (50g or 1.8 oz)
- Sherry (2 tbsp)
- Olive oil (2 tbsp)
- Salt (2 tsp
- Black pepper (2 tsp)
- Egg (1, for egg wash)
Method
- Tie the beef tenderloin in four places to retain its shape. Season generously with salt and pepper.
- Sear the beef in a hot skillet with olive oil until browned on all sides. Let it cool.
- Pulse mushrooms and shallots in a food processor. Cook the mixture with butter, garlic, thyme, sherry, salt, and pepper until dry.
- Spread the mushroom duxelles on the cooled beef, then layer with prosciutto slices. Roll tightly in plastic wrap and chill for 30 minutes.
- Roll out the puff pastry. Unwrap the beef and place it on the pastry. Encase the beef in pastry, sealing the edges. Brush with beaten egg.
- Bake at 200°C (400°F) for 25-30 minutes until golden. Let rest for 15 minutes before slicing.
- Serve with fresh thyme for garnish.
This Beef Wellington recipe is a show-stopper that combines tender beef, flavorful mushroom duxelles, and flaky pastry. Perfect for special occasions, it’s a challenging yet rewarding dish that’s sure to impress. The key to success is in the preparation and layering of each component, culminating in a beautifully baked, golden pastry enveloping the rich flavors within.
Nutritional Information (Approx)
- Calories: 650 kcal
- Protein: 38g
- Fat: 45g
- Carbohydrates: 25g
- Sodium: 750mg
- Cholesterol: 120mg