Experience the rich and savory flavors of a Traditional Beef Wellington, a classic centerpiece dish perfect for elegant dinners and special occasions.
Beef Wellington has its roots in British cuisine and is named after Arthur Wellesley, the first Duke of Wellington. It became a popular dish in 19th-century England.
2 lbs beef tenderloin
1 tbsp olive oil
8 oz mushrooms, finely chopped
2 tbsp butter
2 cloves garlic, minced
1 tbsp Dijon mustard
6 slices prosciutto
1 sheet puff pastry
1 egg, beaten
Salt and pepper to taste
1. Preheat your oven to 400°F.
2. Season the beef tenderloin generously with salt and pepper.
3. In a skillet over medium-high heat, heat the olive oil and sear the beef on all sides until browned, about 4 minutes per side.
4. Remove the beef from the skillet and allow it to cool. Brush it with Dijon mustard.
5. In the same skillet, melt the butter and sauté the garlic and mushrooms until softened and moisture has evaporated.
6. Roll out a sheet of plastic wrap and lay down the prosciutto slices, slightly overlapping them.
7. Spread the mushroom mixture evenly over the prosciutto.
8. Place the beef on top and use the plastic wrap to tightly roll the prosciutto and mushrooms around the beef. Chill in the fridge for 15 minutes.
9. Roll out the puff pastry and remove the beef from the plastic wrap. Place the beef in the center of the pastry and fold the pastry over, sealing the edges with beaten egg.
10. Brush the entire pastry with the remaining egg wash.
11. Place the wrapped beef on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and beef is at desired doneness.
12. Let it rest for 10 minutes before slicing and serving.
Store leftovers wrapped in foil or plastic wrap in the refrigerator for up to 3 days.
Reheat in a 350°F oven for about 15 minutes or until heated through.
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