Description

Beef Wellington is a stunning centerpiece that combines tender beef fillet, earthy mushrooms, and flaky puff pastry into an unforgettable dish. Perfect for special occasions, each bite offers a rich blend of flavors and aromas that will impress your guests. With its golden-brown crust and succulent meat, this recipe transforms any meal into a truly memorable experience.

Ingredients

Scale

1.5 lbs beef fillet
8 oz cremini mushrooms, finely chopped
1 sheet puff pastry (thawed)
4 oz prosciutto, thinly sliced
2 tbsp Dijon mustard
1 egg (beaten for egg wash)
Salt and pepper to taste
2 tsp olive oil
2 cloves garlic, minced
1 sprig fresh thyme

Instructions

Preheat the oven to 400°F (200°C). Season the beef fillet with salt and pepper, then sear in a hot skillet with olive oil for 2-3 minutes per side until browned. Let it cool slightly and spread Dijon mustard over it.
In the same skillet, cook chopped mushrooms over medium heat until moisture evaporates (about 5-7 minutes). Add garlic and thyme; mix well and let cool.
Lay prosciutto slices on parchment paper, overlapping slightly. Spread the cooled mushroom mixture evenly on top, place the beef in the center, and roll tightly using parchment. Chill in the fridge for 15 minutes.
Roll out puff pastry on a floured surface. Unwrap the beef roll from parchment, place it on one edge of the pastry, fold over both sides, sealing edges with egg wash. Brush top with more egg wash.
Transfer to a baking sheet lined with parchment paper and bake for 25-30 minutes until golden brown. Use a meat thermometer to check that the internal temperature reaches at least 130°F (54°C) for medium-rare.
Allow resting for about 10 minutes before slicing and serving.

Nutrition

Serving Size: 1 slice (150g)
Calories: 350
Sugar: 1g
Sodium: 650mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 20g
Cholesterol: 70mg

Keywords: For extra flavor, consider adding finely chopped herbs like rosemary or parsley to the mushroom mixture. Feel free to substitute other mushrooms if desired; shiitake or portobello can work beautifully.