Directions:
Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper.
Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and brush the beef with Dijon mustard while it’s still hot. Set aside to cool.
For the Mushroom Duxelles:
In the same skillet, melt the butter over medium heat. Add the chopped mushrooms, minced garlic, and chopped shallots. Cook until the mushrooms release their moisture and become browned, about 10-12 minutes.
Add the white wine and cook until evaporated, about 2-3 minutes. Season with salt and pepper. Remove from heat and let cool.
To Assemble:
Lay a large piece of plastic wrap on a work surface. Arrange the prosciutto slices on the plastic wrap, slightly overlapping, to form a rectangle large enough to wrap around the beef.
Spread the cooled mushroom duxelles evenly over the prosciutto.
Place the seared beef tenderloin on top of the mushrooms. Using the plastic wrap, roll the prosciutto and mushroom-covered beef into a tight log. Twist the ends of the plastic wrap to secure and refrigerate for 30 minutes.
Roll out the puff pastry on a lightly floured surface. Unwrap the beef and place it in the center of the pastry. Fold the pastry over the beef, trimming any excess and sealing the edges.
Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the pastry with the beaten egg.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (51°C) for medium-rare.
Let the Beef Wellington rest for 10 minutes before slicing and serving.
Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes
Kcal: 700 kcal | Servings: 6 servingsClassic Beef Wellington
Ingredients:
1 center-cut beef tenderloin (about 2 pounds), trimmed
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 pound mushrooms, finely chopped
2 tablespoons butter
2 cloves garlic, minced
1/4 cup shallots, finely chopped
1/4 cup dry white wine
8 slices prosciutto
1 sheet puff pastry, thawed
1 egg, beaten
Directions:
Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper.
Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and brush the beef with Dijon mustard while it’s still hot. Set aside to cool.
For the Mushroom Duxelles:
In the same skillet, melt the butter over medium heat. Add the chopped mushrooms, minced garlic, and chopped shallots. Cook until the mushrooms release their moisture and become browned, about 10-12 minutes.
Add the white wine and cook until evaporated, about 2-3 minutes. Season with salt and pepper. Remove from heat and let cool.
To Assemble:
Lay a large piece of plastic wrap on a work surface. Arrange the prosciutto slices on the plastic wrap, slightly overlapping, to form a rectangle large enough to wrap around the beef.
Spread the cooled mushroom duxelles evenly over the prosciutto.
Place the seared beef tenderloin on top of the mushrooms. Using the plastic wrap, roll the prosciutto and mushroom-covered beef into a tight log. Twist the ends of the plastic wrap to secure and refrigerate for 30 minutes.
Roll out the puff pastry on a lightly floured surface. Unwrap the beef and place it in the center of the pastry. Fold the pastry over the beef, trimming any excess and sealing the edges.
Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Brush the pastry with the beaten egg.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (51°C) for medium-rare.
Let the Beef Wellington rest for 10 minutes before slicing and serving.
Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes
Kcal: 700 kcal | Servings: 6 servings
