Classic Beef Wellington

Nutrition Facts

What You'll Need

Ingredients

• 1 pound beef tenderloin (center-cut)
  • trimmed
• 2 tablespoons olive oil
• 1 teaspoon salt
  • divided
• 1 teaspoon black pepper
  • divided
  • freshly ground
• 10 ounces mushrooms (cremini or button)
  • finely chopped
• 2 tablespoons unsalted butter
• 2 shallots
  • finely chopped
• 2 garlic cloves
  • minced
• 1 tablespoon thyme fresh leaves
  • chopped
• 0.25 cup dry white wine (optional)
  • can be omitted if desired
• 2 tablespoons English mustard
  • prepared or Dijon mustard
• 6 slices prosciutto
  • thinly sliced
• 1 sheet puff pastry sheets
  • thawed if frozen
• 1 egg yolk
  • beaten for egg wash

Instructions

1. Pat the beef tenderloin dry and season evenly with salt and freshly ground black pepper.
2. Heat olive oil in a hot sauté pan over medium-high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove from heat and let cool. Brush all over with English mustard once cooled.
3. In the same pan, melt butter and add finely chopped shallots and garlic. Sauté until fragrant and translucent, about 2 minutes.
4. Add finely chopped mushrooms and thyme to the pan. Cook over medium heat until most moisture from mushrooms has evaporated, about 10 minutes. Optionally, add white wine and cook until dry. Remove from heat and cool completely.
5. Arrange prosciutto slices on a piece of plastic wrap to form a rectangle large enough to wrap around the beef. Spread cooled mushroom mixture evenly over prosciutto.
6. Place the beef in the center of the prosciutto and mushroom layer. Using the plastic wrap, carefully wrap prosciutto around the beef tightly. Twist ends of plastic wrap to secure and chill for 15 minutes.

   Chill wrapped beef (15:00)
   This helps the shape hold when wrapping with puff pastry.
7. Roll out puff pastry on a floured surface to a size large enough to envelop the beef completely. Remove beef from plastic wrap and place in center of pastry.
8. Brush edges of puff pastry with egg yolk. Fold pastry over beef, trimming any excess, and seal edges well. Place seam side down on a baking sheet lined with parchment paper.
9. Brush the entire pastry surface with egg yolk for a golden finish. Use a knife to lightly score the pastry surface in a decorative pattern without cutting through.
10. Chill the wrapped pastry again for 15 minutes to firm up, then preheat oven to 400°F (200°C).

    Chill before baking (15:00)
11. Bake beef wellington in preheated oven for 35 to 40 minutes or until pastry is golden brown and an instant-read thermometer inserted into beef reads 125°F (51°C) for medium-rare.
12. Remove from oven and let rest for 10 minutes before slicing and serving.

    Rest time (10:00)
    Resting ensures juices redistribute and beef remains tender.