Beef Wellington
A classic dish featuring juicy beef tenderloin wrapped in flavorful mushrooms and delicate pastry, perfect for special occasions or a delicious meal at home.
Ingredients
Main Ingredients
- 2-3 pounds beef tenderloin
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 1 pound mushrooms (Bella)
- 1/4 cup onion (chopped)
- 3 cloves garlic (minced)
- 6-8 slices prosciutto
- 3 tablespoons yellow mustard
- 1 sheet puff pastry (thawed if using frozen)
- 2 eggs beaten for egg wash
Instructions
Preparation
- Season the beef tenderloin with salt and pepper. In a hot skillet, heat the olive oil and sear the tenderloin on all sides until browned, about 2-3 minutes for each side. Remove from skillet and set aside to cool.
- In the same skillet, add the chopped onion and minced garlic. Sauté until softened. Add the mushrooms and cook until all the moisture is evaporated. Season with salt and pepper and let it cool.
- Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the cooled mushroom mixture on top of the prosciutto, then place the tenderloin on top. Roll it tightly using the plastic wrap and refrigerate for 15 minutes.
Baking
- Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface. Unwrap the beef and place it in the center of the pastry. Brush the edges with beaten egg, fold over the beef, and seal it. Place seam-side down on a baking sheet.
- Brush the top with more egg wash. Bake for 25-30 minutes, or until golden brown and cooked to your desired doneness.
Serving
- Once baked, let the Beef Wellington rest for about 10 minutes before slicing. Serve with your favorite vegetables, mashed potatoes, or a rich red wine sauce.
Notes
Tips: Sear the tenderloin well for deeper flavor. Allow the mushroom mixture to cool to avoid soggy pastry. Use high-quality puff pastry for the best texture and taste. Don't skip the resting time after baking for juicier meat.