Beef Wellington
Classic Beef Wellington: tender beef tenderloin wrapped in mushroom and prosciutto duxelles, encased in golden puff pastry. A feast.
75 min6 servingsFrench
980kcal / serving
49.2 gprotein
42 gcarbs
68.2 gfat
Ingredients
- 1 kg Beef tenderloin (center cut, trimmed of fat and sinew)
- 500 g Cremini mushrooms
- 2 units Shallots
- 2 cloves Garlic
- 2 sprigs Fresh thyme
- 12 slices Prosciutto (thin slices)
- 500 g Puff pastry (store-bought or homemade)
- 1 unit Egg (for wash)
- Fine salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Dijon mustard
Directions
- Sear the seasoned tenderloin with salt and pepper in hot oil until evenly browned. Cool completely.
- Prepare the duxelles by finely cooking chopped mushrooms, shallots, and garlic with thyme until the liquid evaporates and they are golden. Season and cool.
- Form a rectangle of overlapping prosciutto on plastic wrap. Spread the duxelles over the prosciutto.
- Spread the cold tenderloin with Dijon mustard. Wrap the tenderloin in the prosciutto/duxelles using the plastic wrap to create a tight cylinder. Refrigerate for 30 minutes.
- Wrap the tenderloin cylinder in the stretched puff pastry, sealing the edges well. Place on a baking sheet with the seam side down.
- Brush with beaten egg, make decorative cuts, and bake at 400°F (200°C) for 20-25 min, until golden and with an internal temperature of 122-125°F (50-52°C). Rest for 10 minutes before slicing.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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