Description
Culinary mastery meets British elegance in this classic beef wellington masterpiece. Tender beef wrapped in golden pastry promises a delightful dining experience that leaves you craving more sophisticated comfort.
Ingredients
Scale
Main Ingredients:
- 2 lb (907 g) beef tenderloin, trimmed
- 8 slices prosciutto
- 1 sheet puff pastry (thawed if frozen)
Flavor Enhancers:
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste
- Fresh thyme, for seasoning
Filling and Egg Wash:
- 8 oz (227 g) cremini or button mushrooms, finely chopped
- 1 egg, beaten (for egg wash)
Instructions
- Meticulously season the beef tenderloin with salt and pepper, creating a flavor foundation. Sear the meat in a scorching skillet for 2-3 minutes per side until achieving a rich, caramelized exterior. Remove and allow to cool completely, then delicately brush with Dijon mustard for a tangy undertone.
- Transform mushrooms into a luxurious duxelles by cooking in the same skillet. Reduce heat to medium, stirring continuously until moisture dissipates and mushrooms develop a golden, concentrated texture. Infuse with salt, pepper, and thyme for depth of flavor. Cool thoroughly.
- Create a prosciutto canvas by layering slices on plastic wrap with elegant overlap. Spread the cooled mushroom mixture evenly across the prosciutto, then strategically position the beef at the center. Utilize the plastic wrap to tightly encase the ingredients into a cohesive cylindrical form. Refrigerate for 15-20 minutes to stabilize the structure.
- Preheat oven to 400F (200C). Gently roll out puff pastry on a lightly floured surface. Carefully unwrap the chilled beef log and center it on the pastry. Delicately fold and seal the pastry edges, ensuring a seamless enclosure. Generously brush the exterior with beaten egg for a glossy, golden finish.
- Transfer the prepared Wellington to a baking sheet. Roast for 30-35 minutes until the pastry transforms into a beautiful golden-brown shell. Verify the internal beef temperature reaches 125F (52C) for perfect medium-rare doneness. Allow the Wellington to rest for 10 minutes before slicing to preserve its succulent interior.
Notes
- Achieve a perfect sear by ensuring the skillet is extremely hot before adding the beef, creating a rich, caramelized exterior that locks in the meat’s juices.
- Replace the beef with a vegetarian alternative like portobello mushroom or seitan for a plant-based version, maintaining the elegant presentation and flavor profile.
- Use a meat thermometer for precise doneness, remembering that the beef will continue cooking slightly while resting, preventing overcooking and ensuring a tender, juicy result.
- Prepare components in advance to reduce day-of stress, with mushroom duxelles and wrapped beef able to be refrigerated up to 24 hours before final baking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg