It Tastes Like Beef Wellington

Nutriscore Rating: 57/100

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.

Recipe Information

• Prep Time: 30 min
• Cook Time: 35 min
• Total Time: 1 hr 5 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 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

14 steps

1. Season the beef tenderloin generously with salt and black pepper on all sides.

2. 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.

3. In a food processor, combine cremini mushrooms, shallots, garlic, and thyme. Pulse until finely chopped.

4. 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.

5. Using a pastry brush, spread Dijon mustard over the cooled beef tenderloin.

6. 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.

7. 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.

8. Preheat your oven to 400°F (200°C).

9. On a lightly floured surface, roll out the puff pastry into a rectangle large enough to encase the wrapped beef.

10. 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.

11. Combine the egg yolk with 1 tablespoon of water to make an egg wash. Brush the pastry all over with the egg wash.

12. 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.

13. 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.

14. Let the Wellington rest for 10 minutes before slicing. Serve immediately and enjoy!

Nutrition Facts

1 serving (259.1g)

Calories		554
% Daily Value*
Total Fat		37.1 g	48%
	Saturated Fat	12.4 g	62%
	Polyunsaturated Fat	0.0 g
Cholesterol		167 mg	56%
Sodium		1624 mg	71%
Total Carbohydrate		10.4 g	4%
	Dietary Fiber	1.3 g	5%
	Total Sugars	1.6 g
Protein		43.3 g	87%
Vitamin D		0.2 mcg	1%
Calcium		45 mg	3%
Iron		4.4 mg	24%
Potassium		853 mg	18%

*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.

Source of Calories

Fat: 1336 cal (60.9%%)

Protein: 693 cal (31.6%%)

Carbs: 165 cal (7.5%%)