Beef Wellington
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Unrated
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Prep Time
25 mins
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Cook Time
1 hr 25 mins
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Additional Time
30 mins
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Total Time
2 hrs 15 mins
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Servings
6
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Calories
562 kcal
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Course
Main Course
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Cuisine
European
Beef Wellington
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Tender, elegant Beef Wellington might be the fanciest, most spectacular dinner ever - but this recipe will make you feel like a pro!
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Ingredients
- 2 tablespoons olive oil
- 2 pound center-cut beef tenderloin cleaned of excess fat
- 2 teaspoons salt
- 1 tablespoons Dijon mustard
Duxelles
- 12 ounces crimini mushrooms cleaned
- 2 shallots peeled
- 3 cloves garlic peeled
- 1 teaspoon dried thyme
Coating
- ¼ cup unsalted butter
- 8 lices prosciutto (paper thin slices)
- 2 tablespoons all-purpose flour for dusting
- 14 ounces puff pastry thawed
- 1 large egg beaten
Instructions
- Place a large skillet over high heat and add the olive oil. Once hot, sear the beef roast on all sides until browned (about 2 minutes per side).
- Transfer the roast to a platter and sprinkle all over with salt. Then, brush the roast all over with Dijon mustard. Place the beef in the fridge while you prepare the duxelles mushroom mixture.
- Add the mushrooms, shallot, garlic, and dried thyme to the bowl of a food processor. Cover and pulse until everything is finely chopped and mixed. Transfer the duxelles to a bowl. (see note)
- Wipe out the skillet, place it over medium heat, and add the butter. Add the duxelles to the skillet. Cook for about 15-20 minutes, stirring occasionally to prevent burning. (It should be thick and have very little moisture once cooked.) Transfer the duxelles back to the bowl and place it into the fridge to cool.
- Place a large sheet of plastic wrap on a cutting board or work surface. Then, place 2 slices of prosciutto side by side on the plastic wrap so the short ends barely overlap. Repeat this with the rest of the prosciutto to form a rectangle. Then, spread the duxelles in an even layer over the prosciutto, leaving a border around the edges.
- Place the beef tenderloin in the center of the mushroom layer. Tightly roll up prosciutto around the beef, using the plastic wrap to help, until the beef is encased. Twist the ends of the plastic wrap (like a candy wrapper) to make everything nice and snug. Transfer to the fridge and chill for 10 minutes.
- Lightly flour a work surface and roll out the puff pastry into a rectangle no thinner than 1/4 inch thick. Be sure to double-check that the pastry is large enough to cover the beef completely at least once. (If there is any excess dough, you can trim it off later.)
- Unwrap the beef and place it 1 inch from the bottom (long) edge of the puff pastry. Brush the beaten egg in a 1-inch border around the edge of the pastry. Roll up the beef in the pastry so it's nice and snug (but not crazy tight, or the pastry will burst on top when cooking). Trim any excess dough from the ends and tightly seal the ends together, pinching the dough as needed. Wrap the covered beef in plastic wrap and chill in the fridge for 20 minutes.
- Preheat the oven to 425 degrees F. Line a baking sheet with foil and lightly grease the area where the beef will be placed. Remove the plastic wrap from the beef wellington and place it on the foil. Brush the egg wash all over the top and sides of the puff pastry.
- Bake for 40-45 minutes or until an instant-read thermometer reads 120 degrees F internal temperature.
- Remove from the oven and allow to rest on a cutting board for at least 10 minutes. (The internal temp should rise to 125-130 degrees F for medium-rare.) Cut into slices and serve warm with your favorite sides.
Equipments used:
Notes
- chateaubriand (pronounced: sha-toe-bree-on) if you need to ask your butcher for the steak.
- You may need to work in 2 batches, depending on the size of your food processor, to make the duxelles. If this is the case, mix the batches together in the bowl once everything is chopped.
- Another name for the cut of beef used for this recipe is chateaubriand (pronounced: sha-toe-bree-on) if you need to ask your butcher for the steak.
- As a guide for how much beef to buy, you should plan on 5 ounces per person, but you can do as much as 8 ounces per serving.
- You may need to work in 2 batches, depending on the size of your food processor, to make the duxelles. If this is the case, mix the batches together in the bowl once everything is chopped.
Nutrition Information
Show Details
Calories
562kcal
(28%)
Carbohydrates
37g
(12%)
Protein
9g
(18%)
Fat
43g
(66%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
Monounsaturated Fat
22g
Trans Fat
0.3g
Cholesterol
58mg
(19%)
Sodium
1056mg
(44%)
Potassium
371mg
(11%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
295IU
(6%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 43g | 66% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 58mg | 19% |
| Sodium | 1056mg | 44% |
| Potassium | 371mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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