Beef Wellington

by Gather
Prep: 45m
Cook: 40m
beef
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Ingredients
Servings:6
2lbbeef tenderloin center-cut filet
2tbspolive oil
1tspsalt and pepper
3tbspDijon mustard
1lbcremini mushrooms, finely chopped
2shallots, minced
2garlic cloves, minced
1tbspfresh thyme, chopped
8prosciutto slices
1lbpuff pastry, thawed
1egg yolk beaten with water for egg wash
Nutrition Facts

Per serving

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Instructions
  1. 1

    Sear beef

    Season beef with salt and pepper. Heat oil in a skillet over high heat. Sear beef on all sides until browned, about 2 minutes per side. Brush with Dijon mustard. Refrigerate until cool.

  1. 2

    Make duxelles

    In same skillet, cook mushrooms, shallots, and garlic over medium heat until all moisture evaporates, about 15 minutes. Add thyme, season with salt and pepper. Cool completely.

  2. 3

    Assemble

    Lay out plastic wrap. Arrange prosciutto slices in overlapping rectangle. Spread mushroom mixture over prosciutto. Place beef on top. Roll tightly using plastic wrap. Refrigerate 15 minutes.

  3. 4

    Wrap in pastry

    Roll out puff pastry. Remove plastic from beef and place in center of pastry. Fold pastry around beef, sealing edges with egg wash. Place seam-side down on baking sheet. Brush with egg wash.

  4. 5

    Bake

    Bake at 425°F for 35-40 minutes until pastry is golden and internal temperature reaches 125°F for medium-rare. Rest 10 minutes before slicing.

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Beef Wellington

Created by: Gather

Prep Time: 45m
Cook Time: 40m
Servings: 6

Ingredients

  • 2 lb beef tenderloin center-cut filet
  • 2 tbsp olive oil
  • 1 tsp salt and pepper
  • 3 tbsp Dijon mustard
  • 1 lb cremini mushrooms, finely chopped
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1 tbsp fresh thyme, chopped
  • 8 prosciutto slices
  • 1 lb puff pastry, thawed
  • 1 egg yolk beaten with water for egg wash

Instructions

  1. Sear beefSeason beef with salt and pepper. Heat oil in a skillet over high heat. Sear beef on all sides until browned, about 2 minutes per side. Brush with Dijon mustard. Refrigerate until cool.
  2. Make duxellesIn same skillet, cook mushrooms, shallots, and garlic over medium heat until all moisture evaporates, about 15 minutes. Add thyme, season with salt and pepper. Cool completely.
  3. AssembleLay out plastic wrap. Arrange prosciutto slices in overlapping rectangle. Spread mushroom mixture over prosciutto. Place beef on top. Roll tightly using plastic wrap. Refrigerate 15 minutes.
  4. Wrap in pastryRoll out puff pastry. Remove plastic from beef and place in center of pastry. Fold pastry around beef, sealing edges with egg wash. Place seam-side down on baking sheet. Brush with egg wash.
  5. BakeBake at 425°F for 35-40 minutes until pastry is golden and internal temperature reaches 125°F for medium-rare. Rest 10 minutes before slicing.

Notes & Tips

Beef Wellington is an impressive dish that's perfect for special occasions! The key is making sure all components are cool before assembly, and wrapping tightly to prevent pastry from getting soggy.