Beef Wellington

• servings: 6 servings
• active time: 45 minutes
• total time: 1 hour 15 minutes

Ingredients

2-3 pounds center-cut beef tenderloin (Choose a high-quality beef tenderloin.)

Kosher salt Kosher salt (For seasoning.)

Freshly ground black pepper Freshly ground black pepper (To taste.)

2 Tablespoons olive oil (For searing the beef.)

2 Tablespoons dijon mustard (For brushing on the beef.)

1 ½ pounds mushrooms (button, cremini, shiitake, portobello, or a mix, cleaned and roughly chopped) (Use a mix for more flavor.)

2 Tablespoons salted butter (For cooking the mushroom mixture.)

2 medium shallots, roughly chopped (Adds sweetness to the filling.)

2 teaspoons fresh thyme leaves (For flavoring the mushroom mixture.)

4 cloves garlic, minced (For added richness.)

12 slices prosciutto, thinly sliced (Adds a savory layer.)

Flour Flour for rolling out puff pastry (For dusting the work surface.)

14 ounces frozen or homemade puff pastry, thawed (Store-bought is fine; homemade adds a special touch.)

1 large egg, beaten (For egg wash.)

½ teaspoon flaky or coarse sea salt (For garnish.)

1 bunch chives, finely minced (For garnish.)

Directions

Preparation

Season the beef tenderloin generously with kosher salt and freshly ground black pepper.

In a skillet over medium-high heat, add olive oil and sear the tenderloin on all sides until browned (about 3-4 minutes).

Remove from heat and let cool. Brush with dijon mustard.

Duxelles Preparation

In the same skillet, melt butter and add more olive oil if needed.

Add the chopped shallots and cook until softened (about 2 minutes).

Then, add the cleaned and chopped mushrooms, thyme leaves, and garlic.

Season with salt and pepper; cook until the mixture is dry and caramelized (about 10-15 minutes).

Allow to cool for better wrapping later.

Assembly

On a floured surface, roll out the puff pastry into a rectangle large enough to encase the beef.

Layer with prosciutto, then spread the cooled duxelles evenly over it.

Finally, place the seared beef right in the center.

Fold the pastry over the beef, sealing the edges tightly to lock in all that deliciousness.

Baking

Brush the top with beaten egg, and sprinkle with flaky sea salt and minced chives.

Make a few small slits on top to let the steam escape while baking.

Preheat the oven to 400°F (200°C).

Bake for 25-30 minutes, or until the pastry is golden brown and crispy.

Let it rest for about 10 minutes before slicing.

Serving

Slice into thick, beautiful pieces and serve alongside your favorite seasonal sides, like roasted vegetables or creamy mashed potatoes.

Nutrition

• Serving Size: 1 g
• Calories: 490 kcal
• Total Fat: 32 g
• Sodium: 900 mg
• Total Carbohydrate: 30 g
• Total Sugars: 1 g
• Protein: 25 g