Beef Wellington Recipe

Ingredients

• For the Beef:

• 1 center-cut beef tenderloin (about 2–2.5 lbs)

• 2 tbsp olive oil

• Salt and black pepper, to taste

• 2 tbsp Dijon mustard

For the Mushroom Duxelles:

• 1 lb mushrooms (cremini or button), finely chopped

• 2 tbsp unsalted butter

• 2 shallots, minced

• 2 cloves garlic, minced

• 2 tsp fresh thyme leaves

• Salt and pepper, to taste

For Assembly:

• 6–8 thin slices of prosciutto

• 2 tbsp fresh parsley, chopped

• 1 sheet puff pastry (thawed if frozen)

• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Beef:

   • Season the beef tenderloin generously with salt and pepper.

   • Heat olive oil in a skillet over high heat. Sear beef on all sides until browned (about 2–3 minutes per side).

   • Remove from heat, brush with Dijon mustard, and let cool.

2. Make the Mushroom Duxelles:

   • In a skillet, melt butter over medium heat.

   • Add shallots, garlic, and mushrooms. Cook until mixture is dry and most liquid has evaporated (about 10–15 minutes).

   • Stir in thyme, parsley, salt, and pepper. Let cool completely.

3. Assemble the Wellington:

   • On a sheet of plastic wrap, layer slices of prosciutto slightly overlapping.

   • Spread the mushroom duxelles evenly over the prosciutto.

   • Place the beef tenderloin on top and roll tightly into a log using the plastic wrap. Chill in the fridge for 15–20 minutes.

4. Wrap in Puff Pastry:

   • Roll out puff pastry on a lightly floured surface.

   • Remove beef from plastic wrap and place in the center of pastry.

   • Fold pastry over beef, trimming any excess, and seal edges tightly.

   • Brush pastry with beaten egg for a golden finish.

5. Bake:

   • Place wrapped beef seam-side down on a baking sheet.

   • Brush once more with egg wash, and score the pastry lightly with a knife for decoration.

   • Bake at 400°F (200°C) for 35–45 minutes, until pastry is golden brown and internal temperature of beef reaches 125°F (52°C) for medium-rare.

6. Rest & Serve:

   • Let the Beef Wellington rest for 10 minutes before slicing.

   • Serve with a  gravy, or a creamy peppercorn sauce.