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Beef Wellington

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Beef Wellington is an elegant main course featuring a tender beef fillet wrapped in a savory mushroom duxelles, prosciutto, and flaky puff pastry. It is a classic centerpiece for holidays, special occasions, and impressive family dinners.

Ingredients

  • 2 pounds beef tenderloin (center-cut)
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 pound mushrooms, finely chopped
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 6 to 8 slices prosciutto
  • 1 sheet puff pastry, thawed
  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Season the beef tenderloin with salt and black pepper. Sear it in hot olive oil on all sides until browned, then brush with Dijon mustard and let cool.
  3. Melt the butter in a skillet and cook the mushrooms, garlic, and thyme until all the moisture has evaporated. Let the mushroom mixture cool completely.
  4. Lay the prosciutto slices on plastic wrap, spread the mushroom mixture evenly over them, then place the beef on top and roll tightly. Chill for 15 to 20 minutes.
  5. Roll out the puff pastry and unwrap the chilled beef. Place it in the center of the pastry and wrap tightly, sealing the edges.
  6. Whisk together the egg and water to make an egg wash. Brush the pastry all over and score the top lightly with a knife if desired.
  7. Bake for 35 to 45 minutes, or until the pastry is golden brown and the beef reaches your preferred internal temperature.
  8. Rest the Beef Wellington for 10 to 15 minutes before slicing and serving.

Notes

  • Chill the wrapped beef before enclosing it in pastry for easier handling.
  • Cook the mushroom mixture until very dry to prevent a soggy pastry.
  • Use a meat thermometer for accurate doneness.
  • Serve with red wine sauce, roasted vegetables, or mashed potatoes.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.
  • Reheat in a 325°F (165°C) oven to help maintain the crisp pastry.
  • Assemble the Wellington several hours ahead and refrigerate before baking.

Nutrition

Find it online: https://thefamilycooking.com/beef-wellington/