Classic Beef Wellington
A timeless dish combining tender beef tenderloin with earthy mushrooms and rich prosciutto, all wrapped in flaky puff pastry, perfect for special occasions.
Ingredients
Beef and Seasoning
- 1 lb beef tenderloin filet Make sure the beef is at room temperature before cooking.
- Salt Salt To taste
- Pepper Pepper To taste
- 1 tbsp extra virgin olive oil For searing the beef.
Mushroom Duxelles
- 1 lb baby bell mushrooms Pureed for the duxelles.
Wrapping Ingredients
- 5 slices prosciutto Provides rich flavor.
- 2 tbsp yellow mustard (Coleman’s brand) For brushing the beef.
- 1 tbsp all-purpose flour For dusting the surface.
- 7 oz puff pastry (defrosted in refrigerator) Ensure it's thawed before use.
- 3 egg yolks (beaten) For glazing the puff pastry.
Instructions
Preparation
- Generously season the beef filet with salt and pepper on all sides.
- Heat olive oil in a large pan over high heat. Sear the filet on all sides until well browned. Allow it to cool.
- Once cooled, brush all sides of the filet with Coleman’s yellow mustard and set aside.
Cook Mushroom Duxelles
- In a food processor, puree the mushrooms. Cook the mixture in a sauté pan until moisture evaporates. Set aside to cool.
Assembly
- Roll out plastic wrap and lay out the prosciutto slices. Spread the mushroom duxelles over the prosciutto.
- Place the beef filet in the center, rolling the prosciutto and mushrooms over it. Use plastic wrap to roll tightly and refrigerate for 20 minutes.
- Preheat your oven to 400°F (200°C).
- On a floured surface, roll out the puff pastry to a size that can wrap around the beef.
- Unwrap the beef from the plastic and place it in the middle of the pastry. Brush the edges with the beaten egg yolks, then fold the pastry around the filet and cut off any excess pastry.
- Brush the wrapped pastry with beaten egg yolks and chill for 10 minutes.
Baking
- Transfer the fillet to a baking pan, brush again with egg yolk, score the top of the pastry lightly, sprinkle with sea salt, and bake for 25-35 minutes for medium-rare doneness.
Serving
- Allow to rest for 10 minutes before slicing and serving.
Notes
Store leftovers in the refrigerator in an airtight container for up to 2-3 days. Reheat gently in the oven to retain flaky texture. Chilling the wrapped beef helps maintain its shape while baking.