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Beef Wellington

A classic dish featuring tender beef filet wrapped in layers of mushrooms, prosciutto, and buttery puff pastry, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: British, French
Calories: 450
Ingredients Method Notes

Ingredients
  

Beef Preparation
  • 1 8 oz center-cut beef filet Generously season with salt and pepper.
  • 1 tbsp olive oil For searing the beef.
  • 2 tbsp Dijon mustard Brush on the beef after searing.
Mushroom Mixture
  • 1 cup mushrooms, finely chopped Preferably cremini or button mushrooms.
  • 1 tbsp butter For sautéing.
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
Assembly Ingredients
  • 3 slices prosciutto To wrap around the beef.
  • 1 sheet puff pastry Rolled out for wrapping beef.
  • 1 egg yolk for egg wash Beat to use as a seal.

Method
 

Preparation
  1. Season the beef filet generously with salt and pepper.
  2. Heat the olive oil in a hot pan over medium-high heat and sear the filet for 1 to 2 minutes on each side until a rich brown crust forms.
  3. Remove the filet from heat and brush with Dijon mustard while still warm.
  4. Finely chop the mushrooms and set them aside.
  5. In the same pan, melt butter and sauté garlic and thyme until fragrant.
  6. Add the mushrooms and cook until moisture is released and they become dry.
  7. Allow the mushroom mixture to cool completely.
Assembly
  1. Lay out prosciutto slices on a sheet of plastic wrap, overlapping slightly.
  2. Spread cooled mushroom mixture evenly over the prosciutto.
  3. Place the beef filet in the center and roll tightly using the plastic wrap.
  4. Chill in the refrigerator for 15 minutes to set the shape.
Baking
  1. Preheat your oven to 400°F (200°C).
  2. Roll out the puff pastry to encase the beef.
  3. Remove plastic wrap from the beef and place it in the center of the pastry.
  4. Wrap the pastry around the beef, sealing edges with egg wash and brush the top with more egg wash.
  5. Bake for 15 to 20 minutes until the pastry is golden brown.
  6. Let rest for 5 minutes before slicing.

Notes

Use a meat thermometer to check if the beef is cooked to your preferred doneness, aiming for 125°F (52°C) for medium-rare. Consider preparing the dish a day ahead and refrigerating until ready to bake.