Beef Wellington is a classic dish that combines the rich flavors of beef, mushrooms, and prosciutto wrapped in a flaky puff pastry crust. It's the perfect centerpiece for a special occasion meal, offering both elegance and a burst of savory goodness in every bite.
Start by preheating your oven to 400°F (200°C). Take your beef fillet and generously season it with salt and pepper. This will help form a flavorful crust when searing. Heat a tablespoon of olive oil in a pan over high heat. Once hot, sear the beef on all sides until you get a nice brown crust. This should take about 3-4 minutes per side. Remove the beef and set it aside to cool.
In the same pan, reduce the heat to medium and add the butter. Once melted, toss in the minced shallots and garlic, sautéing until they're soft and fragrant. Add the finely chopped mushrooms and cook them until all the moisture evaporates. This will take about 10 minutes. Let the mushroom mixture cool before mixing in the Dijon mustard.
Lay out your prosciutto slices on a sheet of plastic wrap, slightly overlapping them. Spread the cooled mushroom mixture evenly over the prosciutto. Place the cooled beef fillet on top, then wrap the prosciutto around it tightly, using the plastic wrap to help you roll it up. Make sure it's snug, then chill it in the fridge for about 15 minutes to firm up.
Dust your work surface with a little flour and roll out the puff pastry to a size that will envelop your beef fillet. Unwrap the beef and place it in the center of the pastry. Carefully wrap the pastry around, trimming any excess, and seal the edges with a little beaten egg. Place it seam-side down on a baking sheet.
Brush the entire pastry with the beaten eggs, ensuring even coverage for that beautiful golden color. Use a sharp knife to gently score the top for decoration, being careful not to cut through the pastry. Bake in the preheated oven for 25-30 minutes until the pastry is golden brown. Once done, let it rest for 10 minutes before slicing and serving.
Pair your Beef Wellington with a simple side of roasted asparagus or a fresh green salad to balance the richness of the dish. A glass of full-bodied red wine like Cabernet Sauvignon or Merlot complements the flavors beautifully.
The star here is the beef fillet, offering tenderness and flavor. Olive oil is used for searing, adding a hint of fruity richness. Seasoning with salt and pepper is essential to enhance the beef's natural taste. Our mushrooms are the backbone of the duxelles, lending earthiness, while butter, shallots, and garlic create a delicious base for the filling. Dijon mustard adds a subtle tang that complements the beef. Prosciutto provides a savory layer that locks in moisture. Puff pastry gives that irresistible flaky crust. Finally, eggs are for brushing to ensure a golden finish.
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