Ingredients
Scale
For the Beef
- 2 lb beef tenderloin (center-cut)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 2 tablespoons Dijon mustard
For the Mushroom Duxelles
- 1 lb mushrooms (cremini or button), finely chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup shallots, finely chopped
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper (to taste)
For Assembly
- 8 oz pâté (chicken or mushroom)
- 10 slices prosciutto
- 1 package (14 oz) puff pastry (2 sheets), thawed
- 1 egg (for egg wash)
- 1 tablespoon water
Instructions
Step 1: Prepare the Beef
- Season the Beef: Pat the beef tenderloin dry with paper towels. Season generously with salt and pepper.
- Sear the Beef: In a large skillet, heat olive oil over high heat. Sear the beef on all sides until browned (about 2–3 minutes per side). Remove from heat and let it cool. Brush with Dijon mustard once cooled.
Step 2: Make the Mushroom Duxelles
- Sauté Vegetables: In the same skillet, melt butter over medium heat. Add shallots and garlic, cooking until softened (about 2 minutes).
- Add Mushrooms: Add the finely chopped mushrooms and thyme. Cook until the mixture is dry (about 10–15 minutes). Season with salt and pepper. Let it cool.
Step 3: Assemble the Wellington
- Lay Out Prosciutto: On a large piece of plastic wrap, lay out the slices of prosciutto, overlapping slightly.
- Spread Duxelles: Spread the cooled mushroom duxelles over the prosciutto.
- Add Beef: Place the beef on top of the mushroom mixture. Using the plastic wrap, roll the prosciutto around the beef tightly. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
Step 4: Prepare Puff Pastry
- Roll Out Pastry: On a lightly floured surface, roll out the puff pastry sheets to fit around the beef.
- Remove Plastic Wrap: Take the beef out of the refrigerator and unwrap it from the plastic wrap.
- Wrap in Pastry: Place the beef in the center of the pastry. Fold the pastry over the beef, sealing the edges. Trim any excess pastry and crimp the edges to seal.
Step 5: Bake the Wellington
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Egg Wash: Beat the egg with water and brush it over the pastry for a golden finish.
- Bake: Place the wrapped beef on a baking sheet lined with parchment paper. Bake 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.
- Rest: Let the Beef Wellington rest for 10 minutes before slicing.
Step 6: Serve
- Slice and Enjoy: Carefully slice the Beef Wellington and serve with your favorite sides, such as roasted vegetables or mashed potatoes.
- Prep Time: 30
- Cook Time: 40