Beef Wellington
Perfect Beef Wellington Recipe tips preparation
- Prep Time: 45 minutes
- minutes: 30
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6-8 servings
- Category: Main Course
- Cuisine: French
Ingredients
- Beef Tenderloin (2-3 lbs)
- Duxelles (1 lb Mushrooms, finely chopped)
- Prosciutto (8-10 slices, thinly sliced)
- Puff Pastry (2 sheets, all-butter)
- Dijon Mustard (2-3 tablespoons)
- Egg Wash (1 egg, beaten with 1 tablespoon water)
- Olive Oil
- Salt
- Black Pepper
- Fresh Thyme
- Fresh Rosemary
Instructions
- Sear the beef tenderloin on all sides in a hot pan with olive oil until deeply browned.
- Prepare the duxelles by cooking the finely chopped mushrooms with thyme, rosemary, salt, and pepper until all moisture is evaporated.
- Spread Dijon mustard evenly over the seared beef tenderloin.
- Lay prosciutto slices on a sheet of puff pastry.
- Spread the duxelles evenly over the prosciutto.
- Place the beef tenderloin on top of the duxelles and prosciutto.
- Wrap the beef tenderloin tightly in the puff pastry, sealing the edges with egg wash.
- Chill the wrapped Beef Wellington for at least 30 minutes.
- Brush the Beef Wellington with egg wash and score the top with a sharp knife.
- Bake at 400°F (200°C) for 35-40 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125-130°F for medium-rare.
- Let rest for 10 minutes before slicing and serving.
Find it online: https://homecookstudio.com/beef-wellington-beef-pastry-bake/