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Beef Wellington

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A classic British dish featuring succulent beef tenderloin wrapped in flaky puff pastry, perfect for celebrating special occasions.

Ingredients

Scale
  • 2-3 pounds center-cut beef tenderloin
  • Kosher salt and freshly ground black pepper to taste
  • 2 Tablespoons olive oil
  • 2 Tablespoons dijon mustard
  • 1 1/2 pounds mixed mushrooms (cleaned and roughly chopped)
  • 2 Tablespoons salted butter
  • 2 medium shallots (roughly chopped)
  • 2 teaspoons fresh thyme leaves
  • 4 cloves garlic (minced)
  • 12 thin slices prosciutto
  • Flour for rolling out puff pastry
  • 14 ounces frozen or homemade puff pastry (thawed)
  • 1 large egg (beaten)
  • 1/2 teaspoon flaky or coarse sea salt
  • 1 bunch finely minced chives

Instructions

  1. Preheat your oven to the required temperature for baking puff pastry.
  2. Season the beef tenderloin with salt and black pepper. In a hot skillet, sear the beef on all sides until browned, then let it cool.
  3. In the same skillet, add butter and olive oil, then sauté the shallots, mushrooms, garlic, and thyme until the mixture is dry, then chill.
  4. Roll out the puff pastry, layer prosciutto on top, followed by the mushroom mixture, and place the cooled beef in the center.
  5. Wrap the pastry around the beef, sealing the edges well. Brush with the beaten egg and sprinkle the sea salt.
  6. Bake in the preheated oven until golden brown and cooked to your desired doneness, using a meat thermometer to check.
  7. Let the Beef Wellington rest for a few minutes before slicing and serve warm.

Notes

For best results, chill the assembled Wellington before baking to maintain its shape and achieve a crispier pastry.

Nutrition

Find it online: https://www.glutenfreez.com/beef-wellington/