Ingredients:
1.5 pounds beef tenderloin (center-cut)
2 tablespoons olive oil
Salt and black pepper to taste
2 tablespoons Dijon mustard
8 ounces cremini or button mushrooms, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons fresh thyme, chopped
1/4 cup dry white wine
6-8 slices prosciutto
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Fresh parsley, chopped, for garnish
Directions:
Prepare the Beef Tenderloin:
Season the beef tenderloin generously with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat.
Sear the beef on all sides until browned, about 2-3 minutes per side.
Remove the beef from the skillet and let it cool. Brush the beef with Dijon mustard and set aside.
Make the Mushroom Duxelles:
In the same skillet, melt the unsalted butter over medium heat.
Add the finely chopped mushrooms, onion, and garlic. Cook until the mixture is soft and most of the moisture has evaporated, about 10-15 minutes.
Stir in the fresh thyme and dry white wine. Cook until the wine has evaporated and the mixture is dry.
Season with salt and black pepper to taste. Let the mushroom duxelles cool completely.
Assemble the Beef Wellington:
Lay a large piece of plastic wrap on a clean surface.
Arrange the slices of prosciutto on the plastic wrap, overlapping them slightly to form a rectangle.
Spread the cooled mushroom duxelles evenly over the prosciutto.
Place the beef tenderloin on top of the mushroom layer.
Using the plastic wrap, roll the prosciutto and mushroom layers tightly around the beef, forming a log. Twist the ends of the plastic wrap to secure it. Chill in the refrigerator for 15-20 minutes.
Wrap in Puff Pastry:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry into a rectangle large enough to enclose the beef tenderloin.
Remove the beef from the plastic wrap and place it in the center of the puff pastry.
Fold the puff pastry over the beef, sealing the edges and trimming any excess pastry. Brush the edges with beaten egg to seal.
Place the wrapped beef seam-side down on the prepared baking sheet. Brush the entire surface with the beaten egg.
Bake the Beef Wellington:
Bake in the preheated oven 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.
Remove from the oven and let rest for 10 minutes before slicing.
Serve:
Slice the Beef Wellington into thick slices.
Garnish with fresh chopped parsley.
Serve hot and enjoy this elegant and flavorful Classic Beef Wellington!
Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes
Kcal: 600 kcal per serving | Servings: 4 servings❤️😋
