Scrumptious Beef Wellington
Elevate your dining experience with this **Scrumptious Beef Wellington**, a show-stopping centerpiece that's perfect for special occasions. Featuring a tender, seared beef tenderloin wrapped in layers of savory prosciutto, a rich mushroom and shallot duxelles, and golden, flaky puff pastry, this dish is as elegant as it is flavorful. Finished with a Dijon mustard glaze for an added tangy kick, the Beef Wellington is baked to perfection, offering a melt-in-your-mouth experience with every bite. With its impressive presentation and gourmet flavor profile, this recipe combines classic culinary techniques with easy-to-follow steps, making it approachable for home cooks. Whether served at your next dinner party or as a holiday masterpiece, this timeless dish is sure to impress your guests. Perfectly paired with a glass of red wine and your favorite roasted vegetables, it's a meal that’s nothing short of unforgettable.
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Recipe Information
Ingredients
- 2 pounds beef tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 16 ounces cremini mushrooms
- 2 pieces shallots
- 2 cloves garlic
- 1 teaspoon fresh thyme
- 8 slices prosciutto
- 2 tablespoons Dijon mustard
- 1 sheet puff pastry
- 1 tablespoon all-purpose flour
- 1 piece egg yolk
- 1 tablespoon water
Instructions
Season the beef tenderloin with salt and black pepper on all sides.
Heat 1 tablespoon of olive oil in a skillet over high heat. Sear the beef on all sides until browned. Remove from skillet and let it cool to room temperature.
In a food processor, finely chop the mushrooms, shallots, and garlic.
Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add the mushroom mixture and cook until all the liquid has evaporated, about 8-10 minutes. Stir in thyme and let the mixture cool completely.
Lay a large piece of plastic wrap on a work surface. Arrange the prosciutto slices in a slightly overlapping layer to form a rectangle large enough to wrap the beef.
Spread the cooled mushroom mixture evenly over the prosciutto layer.
Brush the beef with Dijon mustard, then place it in the center of the prosciutto layer.
Using the plastic wrap to assist, roll the prosciutto tightly around the beef. Twist the ends of the plastic wrap to seal it into a compact log. Chill in the refrigerator for at least 20 minutes.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry into a rectangle large enough to completely wrap the beef.
Remove the beef from the plastic wrap and place it in the center of the puff pastry. Fold the pastry edges over the beef, trimming any excess, and seal the edges tightly.
Mix the egg yolk with 1 tablespoon of water to create an egg wash. Brush it evenly over the puff pastry.
Place the wrapped beef on the prepared baking sheet, seam-side down. Decorate with additional pastry cut-outs if desired and brush them with egg wash as well.
Bake in the preheated oven for 35-40 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.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 8.4 mg | 46% | |
| Potassium | 1487 mg | 32% | |
*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.
