Beef Wellington
This classic of British gastronomy is a culinary jewel: a succulent beef tenderloin coated in a mushroom duxelles and prosciutto, all wrapped in golden puff pastry. An exceptional dish to impress your guests.
🛒 Ingredients
4 servings
- 14 oz button mushrooms
- 1-2 tbsp English mustard
- A drizzle of olive oil
- 26.5 oz beef tenderloin
- 6-8 slices of prosciutto (Parma ham)
- 1.1 lbs puff pastry
- Flour for dusting
- 2 egg yolks, beaten
Watch the original video
Watch on TikTokDirections
- 1
Place the mushrooms in a food processor with seasoning and pulse until you have a coarse paste.
- 2
Pour the paste into a very hot pan and cook for about 10 minutes, stirring frequently to remove moisture. Transfer to a plate to cool.
- 3
Heat the pan with a little olive oil. Season the beef tenderloin and sear for 30 seconds on each side. Let cool, then brush the entire surface with the mustard.
- 4
Arrange the prosciutto slices on plastic wrap, slightly overlapping. Spread the mushroom paste over the ham, then place the beef tenderloin in the center. Roll the ham and mushrooms around the beef, tightening well. Wrap with the plastic wrap and refrigerate for 15-20 minutes.
- 5
Roll out the puff pastry on a floured surface. Remove the plastic wrap from the beef and place it in the center. Brush the pastry with egg yolk. Fold the ends and wrap the beef with the pastry. Turn it over so the seam is on the bottom. Brush with the remaining egg yolk and refrigerate for 15 minutes.
- 6
Preheat the oven to 400°F and bake until the desired doneness is reached.
💡 Chef's Tip
Use a meat thermometer to cook the beef to your preference (122-131°F for medium-rare). Do not overcook the tenderloin in the first step; just sear it for color. The duxelles must be very dry to prevent the puff pastry from becoming soggy.
