It Tastes Like Beef Wellington
Elevate your dining experience with "It Tastes Like Beef Wellington," a show-stopping recipe that brings the classic flavors of this gourmet dish to your kitchen. Featuring a perfectly seared center-cut beef tenderloin encased in layers of earthy mushroom duxelles, savory prosciutto, and flaky puff pastry, this dish combines old-world elegance with approachable techniques. A touch of Dijon mustard adds a tangy depth, while a carefully executed egg wash ensures a golden, bakery-perfect finish. With just 30 minutes of prep time and straightforward instructions, this recipe makes it easy to recreate an iconic beef Wellington that’s perfect for special occasions or a luxurious dinner for four.
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Recipe Information
Ingredients
- 1 pound beef tenderloin (center cut)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms
- 2 medium shallots
- 2 cloves garlic cloves
- 1 teaspoon thyme leaves
- 2 tablespoons Dijon mustard
- 6 slices prosciutto slices
- 1 sheet puff pastry sheet
- 1 large egg yolk
- 1 tablespoon water
- 1 tablespoon flour (for dusting)
Instructions
Season the beef tenderloin generously with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef for 1 minute on each side until browned but not cooked through. Remove from skillet and set aside to cool.
In a food processor, combine cremini mushrooms, shallots, garlic, and thyme. Pulse until finely chopped.
Over medium heat, cook the mushroom mixture in the same skillet for 8-10 minutes until it becomes a dry paste. Let the duxelles cool completely.
Using a pastry brush, spread Dijon mustard over the cooled beef tenderloin.
On a sheet of plastic wrap, lay out the prosciutto slices, slightly overlapping each other to form a rectangle large enough to wrap around the beef.
Spread the cooled duxelles evenly over the prosciutto. Place the beef on top, then use the plastic wrap to tightly wrap the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap to seal and chill in the refrigerator for 15 minutes.
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out the puff pastry into a rectangle large enough to encase the wrapped beef.
Remove the plastic wrap from the beef and place it on the puff pastry. Wrap the pastry tightly around the beef, trimming any excess and sealing the edges with water.
Combine the egg yolk with 1 tablespoon of water to make an egg wash. Brush the pastry all over with the egg wash.
Place the wrapped beef on a baking sheet lined with parchment paper, seam side down. Use a sharp knife to score the top of the pastry lightly for decoration.
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 (52°C) for medium-rare.
Let the Wellington rest for 10 minutes before slicing. Serve immediately and enjoy!
Nutrition Facts
Calories |
3587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.1 g | 308% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 8347 mg | 363% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 15.9 g | ||
| Protein | 190.8 g | 382% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 193 mg | 15% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3969 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
