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Ultimate Beef Wellington

Ultimate Beef Wellington: A Culinary Masterpiece finished dish
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Ultimate Beef Wellington is a classic dish that features a tender beef tenderloin coated with a flavorful mushroom mixture and wrapped in flaky puff pastry. This elegant entrée is perfect for special occasions and is sure to impress your guests with its rich flavors and beautiful presentation.

Ingredients

Scale
  • 1 lb cremini mushrooms, finely chopped
  • 2 tablespoons vegetable oil
  • 2 lb beef tenderloin
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme, leaves only
  • 1/2 cup dry white wine
  • 1 lb puff pastry, thawed if frozen
  • 8 slices prosciutto
  • 2 tablespoons unsalted butter
  • 1 egg, beaten (for egg wash)

Instructions

  1. Season the beef tenderloin generously with salt and pepper. Heat vegetable oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove from heat and brush with Dijon mustard. Let cool completely.
  2. In the same skillet, add chopped mushrooms, garlic, and thyme leaves. Cook over medium-high heat until mushrooms release their liquid and it evaporates, about 10 minutes. Add white wine and cook until mixture is dry. Season with salt and pepper. Remove from heat and let cool.
  3. Roll out puff pastry on a lightly floured surface to a rectangle large enough to wrap around the beef tenderloin. Spread mushroom mixture evenly over prosciutto slices. Place beef on top and roll up tightly in plastic wrap, twisting ends to secure. Refrigerate for 30 minutes.
  4. Preheat oven to 425°F (220°C). Unwrap beef from plastic wrap and place in the center of the puff pastry. Fold pastry over beef, trimming any excess. Brush edges with egg wash and seal tightly.
  5. Transfer beef Wellington to a baking sheet lined with parchment paper, seam side down. Brush entire surface with egg wash.
  6. Bake for 40-45 minutes, or until pastry is golden brown and beef reaches desired doneness (135°F for medium-rare). Let rest for 10 minutes before slicing.

Nutrition

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