PERFECT BEEF WELLINGTON
Wrapped in layers of flaky pastry, savory mushrooms, and prosciutto, this easy recipe for Perfect Beef Wellington will show you step-by-step how to make the best beef tenderloin ever! It's a classic recipe that's perfect for Christmas, or any special occasion.
Servings: 8
Ingredients
- 1 ½ pounds fresh small button mushrooms, roughly chopped
- Salt and pepper, to taste
- 3 tablespoons olive oil divided
- 2 pound center-cut beef tenderloin
- 2 tablespoons English mustard
- 10 to 12 slices prosciutto
- Flour, for dusting
- 9 ounces (1 sheet) frozen puff pastry, thawed
- 2 egg yolks, beaten
- Sea salt, for sprinkling
Instructions
- Remove beef tenderloin from fridge and let sit at room temperature for 30 minutes before cooking.
- Place mushrooms in a food processor and season with salt and pepper; pulse to a rough paste.
- Add a tablespoon of olive oil in a large skillet and heat it up over medium-high heat. I use my 12-inch cast iron skillet.
- Transfer the mushroom paste to the skillet and cook for about 10 to 15 minutes, stirring frequently, until all liquid has evaporated.
- Remove mushroom paste from the skillet and transfer to a plate to cool.
- Meanwhile, wipe down the skillet and add remaining olive oil; set the skillet over high heat.
- Season the beef with salt and pepper; when the oil is nearly smoking, sear the beef for about 1 to 2 minutes per side, or just until browned.
- Remove beef from the pan and put aside to cool for 10 minutes.
- Using a pastry brush, brush the beef all over with mustard. Set aside to continue to cool.
- In the meantime, lay a sheet of plastic wrap on a work surface.
- Shingle the prosciutto on the plastic wrap, slightly overlapping, into a rectangle that is big enough to cover the whole tenderloin.
- Spread previously prepared mushroom mixture over the prosciutto.
- Place the beef tenderloin at the bottom of the prosciutto slices.
- Roll the prosciutto around the beef, keeping a tight hold on the edges of the plastic wrap. Form a tight barrel; then shape and twist the ends of the plastic wrap to secure it.
- Put in the fridge and chill for 20 minutes.
- Preheat oven to 425˚F.
- Dust your working area with flour; roll out the puff pastry on your work surface and, using a rolling pin, shape it into a rectangle large enough to cover the beef tenderloin.
- Remove beef from the fridge.
- Remove the plastic wrap from around the beef, then lay the beef at the bottom of the rolled out pastry.
- Brush the perimeter of the pastry with a bit of the beaten eggs.
- Tightly roll the pastry around the beef.
- Brush the seam with a bit of the egg yolks.
- Transfer the beef to a foil-lined baking sheet, seam-side down, and brush the beef all over with the egg yolks.
- Chill in the fridge for 15 minutes.
- Remove from fridge and again brush all over with the remaining egg yolks.
- Sprinkle with sea salt.
- Bake for 40 to 45 minutes, or until pastry is golden and the beef’s internal temperature registers at 120˚F.
- Remove from oven and let rest 15 minutes before cutting.
- Cut and serve.
Nutrition
Calories: 608kcal | Carbohydrates: 17g | Protein: 28g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 208mg | Potassium: 659mg | Fiber: 1g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 4mg
