Description
A classic beef Wellington features tender beef fillet wrapped in puff pastry with mushroom duxelles and prosciutto.
Ingredients
Scale
- 1 (2 lb) beef tenderloin
- 2 tbsp olive oil
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 4 slices prosciutto
- 1 sheet puff pastry
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Sear beef in olive oil until browned on all sides. Season with salt and pepper.
- Sauté mushrooms and garlic until dry. Let cool.
- Lay prosciutto slices flat, spread mushroom mixture over them, then place beef on top.
- Roll prosciutto and mushrooms around the beef.
- Wrap the beef in puff pastry, sealing edges with beaten egg.
- Brush pastry with egg wash.
- Bake for 25-30 minutes until golden brown.
- Rest for 10 minutes before slicing.
Notes
- Chill wrapped beef before baking for easier handling.
- Use a meat thermometer for medium-rare (135°F/57°C).
- Serve with red wine sauce if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 1g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg
Keywords: beef wellington, puff pastry, tenderloin, british cuisine