Beef Wellington with Mushroom Duxelles
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- Serves 4
- Cooks in 75 mins (30m prep + 45m cook)
- Difficulty: difficult
- Tastes:
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Estimated nutrition per serving
Beef Wellington
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 425°F. Season the beef fillet with salt and pepper, then sear it in a hot pan for 2-3 minutes on each side until browned.
- 2.In the same pan, cook the mushrooms with garlic, thyme, and butter until they have released their moisture and are golden brown.
- 3.Lay out a sheet of plastic wrap and arrange the prosciutto slices in a single layer, slightly overlapping each other. Spread the mushroom mixture over the prosciutto, then place the seared beef fillet in the center.
- 4.Using the plastic wrap, carefully roll the prosciutto and mushroom mixture around the beef fillet, pressing it tightly to form a neat cylinder.
- 5.Roll out the puff pastry on a floured surface, then place the beef fillet in the center and wrap the pastry around it, trimming off any excess. Brush with egg wash, then bake for 35-40 minutes until the pastry is golden brown and the beef is cooked to your liking.
- 6.Let the beef Wellington rest for 10 minutes before slicing and serving with roasted potatoes and a green salad.
lightbulb_outline Tips
- Make sure to leave enough plastic wrap around the prosciutto and mushroom mixture to wrap it tightly around the beef fillet.
- Be sure to let the beef Wellington rest before slicing to allow the juices to redistribute.