Beef Wellington
This stunning Beef Wellington features tender beef tenderloin wrapped in a savory mushroom duxelles and flaky pastry, perfect for special occasions.
Ingredients
- 1 package frozen puff pastry (about 16 ounces, thawed)
- 2 medium shallots coarsely chopped
- 2 cloves garlic coarsely chopped
- 2 teaspoons fresh thyme leaves
- 1 pound cremini mushrooms (trimmed and halved)
- 2 ¼ teaspoons kosher salt divided
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 6-8 slices prosciutto
- 1 large egg
- 1 cup all-purpose flour for dusting
- 1 pinch flaky salt for serving (optional)
Instructions
- Prepare the mushroom mixture by pulsing shallots, garlic, thyme, and ½ pound of cremini mushrooms in a food processor until finely chopped. Set aside.
- Chop the remaining mushrooms coarsely for texture.
- Trim and season the beef tenderloin with salt and pepper. Tie with kitchen twine for shape.
- In a frying pan, heat oil and sear the tenderloin on all sides until browned. Remove and chill.
- In the same pan, melt butter and cook the mushroom mixture until fully dried, about 8-10 minutes. Chill.
- Assemble the Wellington by layering prosciutto on plastic wrap, spreading the mushroom mixture, and placing the beef on top. Roll tightly and refrigerate.
- Preheat the oven to 425°F (220°C). Roll out the puff pastry on a floured surface.
- Wrap the beef with pastry, sealing edges tightly, and trim excess dough.
- Brush with egg wash and bake for 40-50 minutes until golden brown and cooked to desired doneness.
- Let rest for 10-15 minutes before slicing to serve.
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Notes
Serve with mashed potatoes or roasted vegetables for a complete meal.