Beef Wellington

(A luxurious dish featuring tender beef fillet wrapped in mushroom duxelles, prosciutto, and golden, flaky puff pastry.)

Ingredients

For the Beef:

1 beef tenderloin (center-cut, about 2 lbs)
Salt & black pepper, to taste
2 tbsp olive oil

For the Mushroom Duxelles:

2 cups cremini or button mushrooms, finely chopped
1 tbsp butter
1 shallot, finely diced
2 cloves garlic, minced
1 tbsp fresh thyme leaves
Salt & black pepper, to taste
2 tbsp dry white wine or Madeira wine

For Wrapping:

8 slices prosciutto
2 tbsp Dijon mustard
1 sheet puff pastry (thawed if frozen)
1 egg yolk, beaten with 1 tbsp water (for egg wash)

Instructions

1. Sear the Beef:

Season the beef tenderloin with salt and pepper.
Heat olive oil in a pan over high heat.
Sear the beef on all sides for 30-45 seconds per side, until browned.
Remove from heat, brush with Dijon mustard, and let cool.

2. Prepare the Mushroom Duxelles:

In the same pan, melt butter over medium heat.
Add shallots and garlic, cooking until soft.
Stir in mushrooms and thyme, cooking until moisture evaporates.
Deglaze with wine, season with salt & pepper, and let cool.

3. Wrap the Beef:

Lay out prosciutto slices, slightly overlapping, on plastic wrap.
Spread the mushroom duxelles evenly over the prosciutto.
Place the cooled beef in the center and tightly wrap using plastic wrap.
Chill in the fridge for 15-20 minutes.

4. Wrap in Puff Pastry:

Roll out puff pastry slightly and place the wrapped beef in the center.
Fold the pastry over and seal the edges, trimming excess.
Brush with egg wash and chill for 10 minutes.

5. Bake:

Preheat oven to 400°F (200°C).
Brush the Wellington with another layer of egg wash.
Bake for 35-40 minutes, until golden brown (internal temp: 125°F (52°C) for medium-rare).
Rest for 10 minutes before slicing.

Why This Version Stands Out?

✅ Crispy, flaky pastry with a juicy, perfectly cooked beef center.
✅ Savory prosciutto & mushroom filling adds deep umami flavor.
✅ Elegant yet simple enough for a home-cooked gourmet meal.

Would you like a red wine sauce on the side, or a pairing with a bold Cabernet Sauvignon? 😊🥂