Classic Beef Wellington
Celebrate retirement with a show-stopping Beef Wellington, featuring tender beef fillet coated in mushroom duxelles and wrapped in golden puff pastry. This masterpiece of a dish promises to impress and delight at any dinner table, making it perfect for marking memorable occasions.
Prep time: 30 minutesCook time: 30 minutesServes: 6
Ingredients
2 lb beef fillet
2 tbsp olive oil
Salt and pepper, to taste
1 lb mushrooms, finely chopped
2 tbsp butter
2 shallots, minced
2 cloves garlic, minced
2 tbsp Dijon mustard
10 slices prosciutto
1 lb puff pastry, thawed
2 eggs, beaten
Flour, for dusting
Instructions
1. Preheat oven to 400°F (200°C).
2. Season the beef fillet with salt and pepper.
3. Heat olive oil in a pan over high heat, sear the beef on all sides. Remove and cool.
4. In the same pan, add butter, shallots, and garlic, sauté until soft.
5. Add mushrooms, cook until moisture evaporates. Cool and mix with Dijon mustard.
6. Lay out prosciutto slices, spread mushroom mixture over them.
7. Place beef on top, wrap prosciutto around the beef.
8. Roll out puff pastry on a floured surface, wrap around the beef and prosciutto.
9. Brush pastry with beaten eggs, score gently for decoration.
10. Bake for 25-30 minutes until golden brown.
11. Rest for 10 minutes before slicing and serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Preheat oven to 350°F (175°C). Place slices on a baking sheet and cover with foil. Reheat for 10-15 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
