Description
A classic Beef Wellington recipe featuring tender beef tenderloin wrapped in a flavorful mushroom duxelles and prosciutto, all encased in a flaky puff pastry. This elegant dish is perfect for special occasions or a fancy dinner party.
Ingredients
Units
Scale
For the Beef:
- 1 pound thick beef tenderloin
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons yellow mustard (like Coleman’s Original English Mustard)
For the Mushroom Duxelles:
- 1 pound mushrooms (cremini and shiitake)
For Assembly:
- 4 thin slices ham (Parma ham or prosciutto)
- 1 (7 to 8 1/2-ounce sheet) puff pastry, thawed
- 2 large egg yolks, beaten
- Flaky salt, for sprinkling on top
Instructions
- Sear the Beef: Season and sear the beef in a pan.
- Brush with Mustard: Coat the seared beef with mustard.
- Prepare the Mushroom Duxelles: Process mushrooms, cook, and set aside.
- Wrap Beef in Mushroom Paste and Ham: Encapsulate beef in mushroom duxelles and ham, refrigerate.
- Wrap Beef in Puff Pastry: Roll out pastry, wrap beef, and chill.
- Brush with Egg Wash and Score: Brush with egg wash, score pastry, and sprinkle salt.
- Bake in the Oven: Bake until golden and medium rare.
Notes
- Adapted from Chef Gordon Ramsay’s Beef Wellington recipe.
- Thaw puff pastry before using.
Nutrition
- Serving Size: 1 serving
- Calories: 749
- Fat: 54g
- Carbohydrates: 34g
- Protein: 31g
