Beef Wellington
Indulge in the elegant and rich flavors of this Beef Wellington, a dish that promises to elevate any meal into a gourmet experience. Enjoy the tender beef and flaky pastry with every luxurious bite.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
- Dijon mustard
- Beef fillet
- Prosciutto
- Egg yolk (for glaze)
- Mushrooms
- Puff pastry
Instructions
- Sear the beef fillet in a hot pan until browned on all sides. Remove from heat and brush generously with Dijon mustard. Set aside to cool.
- Finely chop the mushrooms and cook in a dry pan over medium heat until all the moisture has evaporated and they become a concentrated paste. Allow to cool.
- Lay out a sheet of cling film. Arrange the prosciutto slices in an overlapping layer on the cling film. Spread the cooled mushroom duxelles evenly over the prosciutto. Place the beef fillet on top of the mushrooms. Using the cling film, roll the prosciutto and duxelles around the beef tightly, twisting the ends to secure. Refrigerate for 15-20 minutes to firm up.
- Roll out the puff pastry on a floured surface. Remove the beef from the cling film and place it in the center of the pastry. Wrap the pastry around the beef, sealing the edges and trimming any excess. Place seam-side down on a baking sheet.
- Preheat the oven to 400°F (200°C). Brush the puff pastry with beaten egg yolk for a golden finish. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your desired level of doneness.
- Allow the Beef Wellington to rest for 10 minutes before slicing. Serve hot, garnished with fresh herbs if desired.
Nutrition
- Calories: 670
- Sugar: 2g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 15g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg