Description
Juicy Beef Wellington is the ultimate showstopping beef recipe, made with tender beef tenderloin, rich mushroom duxelles, and flaky puff pastry. This gourmet dinner is perfect for holidays, celebrations, or impressing guests. Discover step-by-step instructions, expert tips, and nutrition details for this classic beef Wellington.
Ingredients
2 pounds beef tenderloin
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
10 ounces cremini or button mushrooms
2 shallots
2 cloves garlic
1 tablespoon fresh thyme
6 slices prosciutto
2 tablespoons Dijon mustard
1 sheet puff pastry
1 egg yolk
2 tablespoons butter
Instructions
1. Season beef tenderloin generously with salt and pepper.
2. Heat olive oil in a hot skillet and sear the beef on all sides until browned. Let it cool, then brush with Dijon mustard.
3. Finely chop mushrooms, shallots, and garlic. Sauté with butter and thyme until moisture is gone and mixture is paste-like. Cool completely.
4. On plastic wrap, lay prosciutto slices slightly overlapping. Spread the cooled mushroom mixture over the prosciutto.
5. Place the beef on top and roll into a tight log. Chill for 30 minutes.
6. Roll out the puff pastry and place the chilled beef log in the center. Wrap and seal edges, using egg yolk to help bind seams.
7. Brush the top with egg yolk and bake at 400°F (200°C) for 40–45 minutes, or until golden and internal temp is 125°F for medium-rare.
8. Let rest for 10 minutes before slicing and serving.
Notes
This recipe feeds 6 to 8 people, depending on slice size.
Letting the Wellington rest is essential to keep the juices in the meat and the pastry crisp.
A meat thermometer ensures perfect doneness and prevents overcooking.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 1g
- Sodium: 670mg
- Fat: 39g
- Saturated Fat: 16g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 140mg