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Beef Wellington with Mushroom Duxelles

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  • Serves 4
  • Cooks in 75 mins (30m prep + 45m cook)
  • Difficulty: difficult
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Beef Wellington

local_grocery_store Ingredients

restaurant_menu Method

  1. 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. 2.In the same pan, cook the mushrooms with garlic, thyme, and butter until they have released their moisture and are golden brown.
  3. 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. 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. 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. 6.Let the beef Wellington rest for 10 minutes before slicing and serving with roasted potatoes and a green salad.

lightbulb_outline Tips

  • chevron_rightMake sure to leave enough plastic wrap around the prosciutto and mushroom mixture to wrap it tightly around the beef fillet.
  • chevron_rightBe sure to let the beef Wellington rest before slicing to allow the juices to redistribute.