Beef Wellington

🛒 Ingredients

• Beef Tenderloin 188 g · 469 kcal
• Puff Pastry 75 g · 413 kcal
• Cremini Mushrooms 63 g · 14 kcal
• Prosciutto 19 g · 47 kcal
• Dijon Mustard 4 g · 2 kcal
• Unsalted Butter 6 g · 45 kcal
• Olive Oil 3 g · 30 kcal
• Shallots 13 g · 9 kcal
• Garlic 2 g · 3 kcal
• Fresh Thyme 1 g · 1 kcal
• Large Egg 6 g · 10 kcal

👨‍🍳 Instructions

1. Pat the beef tenderloin dry, season generously with salt and pepper, then sear on all sides in a hot skillet with olive oil until deeply browned, about 2-3 minutes per side. Remove and let cool, then brush evenly with Dijon mustard and set aside.
2. For the duxelles, finely chop mushrooms, shallots, and garlic. Sauté them in butter over medium-high heat until all moisture has evaporated and the mixture is dry and deeply browned, about 10-15 minutes. Stir in fresh thyme, season with salt and pepper, and allow to cool completely.
3. Lay out a large piece of cling film on a clean surface. Arrange the prosciutto slices in an overlapping rectangle on the cling film, large enough to wrap the tenderloin. Spread the cooled duxelles evenly over the prosciutto.
4. Place the seared and mustard-brushed beef tenderloin at one end of the prosciutto-duxelles layer. Using the cling film, carefully roll the prosciutto and duxelles tightly around the beef, creating a neat cylinder. Twist the ends of the cling film to secure it and refrigerate for at least 30 minutes to firm up.
5. Roll out the puff pastry on a lightly floured surface to a rectangle large enough to completely encase the chilled beef package. Remove the beef from the cling film and place it in the center of the pastry.
6. Fold the pastry over the beef, sealing the edges tightly. Trim any excess pastry, then crimp the edges to secure them. Place the Wellington seam-side down on a baking sheet lined with parchment paper.
7. Beat the large egg with a tablespoon of water to make an egg wash. Brush the entire surface of the Wellington with the egg wash for a golden, glossy finish. You can also score a decorative pattern on top of the pastry with a sharp knife, being careful not to cut through.
8. Preheat your oven to 200°C (400°F). Bake the Beef Wellington for 35-45 minutes, or until the pastry is golden brown and flaky, and the internal temperature of the beef reaches your desired doneness (e.g., 55°C/130°F for medium-rare).
9. Once baked, remove the Wellington from the oven and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful result. Slice into thick portions and serve immediately.