Show-Stopping Beef Wellington

Show-Stopping Beef Wellington

4.8(879)

The ultimate beef Wellington can seem difficult to make, but each step is actually pretty simple. After cooking the seasoned beef, brush it with mustard and store in the fridge. Then fry up some chopped mushrooms and shallots in butter before wrapping the beef in prosciutto and the mushroom mixture. All that’s left is unraveling some store-bought puff pastry and making a beautiful, woven, floral design before baking. It’s hard to cut into this masterpiece, but the taste is worth it!

Cook Time
-
Total Time
-
Yield
12 servings

Ingredients

  • 3 lb center-cut beef tenderloin (1 ½ kg)
  • kosher salt, to taste
  • black pepper, to taste
  • 2 tablespoons canola oil
  • ¼ cup english mustard (60 g)
  • 1 tablespoon butter
  • 2 shallots, minced
  • 2 lb cremini mushroom (910 g), minced
  • 5 cloves garlic, minced
  • ½ lb prosciutto (225 g), thinly sliced, or ham
  • 1 sheet puff pastry
  • 2 eggs, beaten

Nutrition Info

  • Calories 387
  • Fat 21g
  • Carbs 13g
  • Fiber 1g
  • Sugar 1g
  • Protein 35g

How to Make It

1. Step
Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
2. Step
Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the tenderloin ends.
3. Step
Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
4. Step
Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
5. Step
To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste.
6. Step
Remove the mushrooms from the pan and let cool completely.
7. Step
Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
8. Step
Lay overlapping strips of prosciutto on the plastic into an even square layer.
9. Step
Spread a layer of the mushrooms evenly over the prosciutto.
10. Step
Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes.
11. Step
Preheat oven to 400°F (200°C).
12. Step
Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
13. Step
Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
14. Step
Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
15. Step
Decorate with additional pastry (optional). Sprinkle with kosher salt.
16. Step
Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
17. Step
Enjoy!

Tags

Low-SugarHigh-ProteinLow-CarbThanksgiving ClassicsTasty's 5th Birthday: RecipeCutting BoardChef's KnifeDry Measuring CupsSaute PanKitchen ShearsOne Top FriendlyMeasuring SpoonsOven MittsPlastic WrapCasual PartyFusionOvenCooling RackBakeCake PanBaking PanSpatulaDinnerPyrexBritishTasty CookbookAmericanSpecial OccasionFrenchComfort FoodParchment PaperCast Iron PanChristmasThanksgivingTongsStove Top

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