135 minutes
A traditional Beef Wellington recipe featuring a tender beef tenderloin wrapped in a flaky puff pastry with a rich mushroom duxelles and prosciutto.
Beef Tenderloin, center-cut, seasoned with salt and pepper
0 lb
to taste
Black Pepper, freshly ground
to taste
tablespoons
Cremini Mushrooms, finely chopped
0 oz
Shallots, finely chopped
0 oz
Garlic Clove, finely chopped
each
Puff Pastry, rolled out
0 oz
Prosciutto, thinly sliced
0 oz
Eggs, beaten
each
Brandy
tablespoons
0.25 fluid ounces
tablespoons
1. Season and Sear Beef Tenderloin
Start by seasoning the center-cut beef tenderloin generously with sea salt and freshly ground black pepper. Heat some extra-virgin olive oil in a pan over medium-high heat. Sear the beef until it develops a beautiful brown crust on all sides. Once seared, set the beef aside to cool to room temperature.
2. Prepare Mushroom Duxelles
Finely chop the cremini mushrooms, shallots, and garlic cloves. Sauté this mixture in a pan over medium heat until all the moisture evaporates.
3. Assemble Beef Wellington
Roll out the puff pastry on a floured surface. Spread the cooled mushroom mixture evenly over the pastry. Lay thin slices of prosciutto over the mushroom layer and carefully place the cooled beef tenderloin on top. Wrap the pastry snugly around the beef, ensuring the seams are sealed. Coat the outside with beaten eggs.
4. Bake Beef Wellington
Chill the wrapped Wellington in the refrigerator until the pastry firms up. Preheat your oven according to its settings. Transfer the chilled Wellington to the oven and bake until the pastry is a golden brown and the beef reaches your preferred level of doneness. Let the Wellington rest for a few minutes before slicing.
5. Make Sauce
Using the pan drippings, add a splash of brandy, some beef broth, and a touch of butter. Simmer the mixture until it reduces to a velvety sauce that complements the richness of the beef.
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