Description

Savor the delightful experience of a homemade Beef Wellington, a show-stopping dish that combines tender beef tenderloin, earthy mushrooms, and flaky puff pastry. Perfect for special occasions, this elegant recipe will impress your guests with its rich flavors and stunning presentation. With each slice, you’ll reveal juicy meat enveloped in savory goodness, creating a memorable culinary moment.

Ingredients

Scale

2 lb beef tenderloin
8 oz cremini mushrooms, finely chopped
1 sheet puff pastry (about 1 lb)
4 oz prosciutto
2 tbsp Dijon mustard
1 egg yolk mixed with 1 tbsp water (for egg wash)
1 tbsp olive oil
Salt and pepper to taste
1 cup red wine
1 cup low-sodium beef stock

Instructions

Preheat oven to 400°F (200°C).
In a skillet over medium heat, add olive oil. Sauté mushrooms until moisture evaporates; season with salt and pepper. Let cool.
Season beef with salt and pepper. Sear all sides in a hot pan for about 2-3 minutes per side. Brush with Dijon mustard once cooled.
On a floured surface, roll out puff pastry. Layer prosciutto, spread mushroom mixture on top, then place the beef at one end and roll tightly to enclose it.
Place seam-side down on parchment-lined baking sheet. Brush with egg wash and bake for 25-30 minutes until golden brown.
Let rest for 10 minutes before slicing and serve with red wine sauce.

Nutrition

Serving Size: 1 slice (approximately 150g)
Calories: 460
Sugar: 2g
Sodium: 620mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 27g
Cholesterol: 85mg

Keywords: Use high-quality ingredients for best flavor. Ensure all components are cooled before wrapping to prevent sogginess. Experiment by adding spinach or using individual pastry squares for personal servings.