Name: Beef Wellington
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 1.5 lb beef tenderloin (center-cut filet mignon); Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 3 oz prosciutto slices; 8 oz cremini mushrooms, finely chopped; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 2 teaspoons fresh thyme leaves; 2 tablespoons dry white wine; 1 sheet puff pastry, thawed; 2 tablespoons Dijon mustard; 1 egg, beaten (for egg wash)

Beef Wellington

Print Recipe

Beef Wellington is a classic British dish featuring tender filet mignon coated with mushroom duxelles and wrapped in flaky puff pastry, perfect for special occasions.

Author: Quinn
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings
Category: Dinner
Method: Baked
Cuisine: British

Ingredients

Scale

1.5 lb beef tenderloin (center-cut filet mignon)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 oz prosciutto slices
8 oz cremini mushrooms, finely chopped
2 tablespoons unsalted butter
2 cloves garlic, minced
2 teaspoons fresh thyme leaves
2 tablespoons dry white wine
1 sheet puff pastry, thawed
2 tablespoons Dijon mustard
1 egg, beaten (for egg wash)

Cook Mode Prevent your screen from going dark

Instructions

Season the beef tenderloin generously with salt and pepper.
Heat olive oil in a skillet over high heat and sear the beef on all sides until browned. Remove and let cool.
In the same skillet, melt butter and sauté garlic until fragrant. Add chopped mushrooms, thyme, salt, and pepper, cooking until moisture evaporates and mixture becomes paste-like. Deglaze with white wine and cook until dry. Let cool to make duxelles.
Lay out plastic wrap and arrange prosciutto slices overlapping. Spread mushroom duxelles evenly over prosciutto. Place beef on top and roll tightly using the plastic wrap. Chill in refrigerator for 30 minutes.
Preheat oven to 400°F (200°C).
Unwrap beef from plastic and remove. Brush beef with Dijon mustard.
Roll out puff pastry on a floured surface. Place beef in the center and wrap pastry around, sealing edges with egg wash.
Brush pastry with egg wash. Use a knife to make small slits for steam to escape.
Bake for 25–30 minutes or until pastry is golden brown and internal temperature of beef reaches desired doneness (about 125°F for medium-rare).
Rest for 10 minutes before slicing and serving.

Notes

For an extra layer of flavor, add a thin layer of pâté between the prosciutto and mushroom mixture or serve with a rich red wine sauce.

Find it online: https://cubaqueen.com/perfect-beef-wellington-recipe/