Beef Wellington

By Pantry Pals Team
British
Contains Dairy
Beef Wellington
Recipe Info
6
Servings
40
Prep (min)
35
Cook (min)
View Original Recipe →
Sign in to upload your dish photos

Tenderloin wrapped with mushroom duxelles, prosciutto, puff pastry.

Ingredients
  • 2.5 lb beef tenderloinYou don't have this in your pantry
  • 1 lb mushroomsYou don't have this in your pantry
  • 2 medium shallotsYou don't have this in your pantry
  • 3 cloves garlicYou don't have this in your pantry
  • 1 tbsp thymeYou don't have this in your pantry
  • 8 slices prosciuttoYou don't have this in your pantry
  • 1 sheet puff pastryYou don't have this in your pantry
  • 1 egg eggYou don't have this in your pantry
  • 2 tbsp dijon mustardYou don't have this in your pantry
  • 2 tbsp butterYou don't have this in your pantry
or add items individually:
Instructions
1. Sear seasoned tenderloin in hot pan to brown; cool, then brush with Dijon. 2. Chop mushrooms, shallots, garlic; cook down with butter and thyme until dry (duxelles); cool. 3. On plastic wrap, lay prosciutto slices overlapping, spread duxelles on top. 4. Place tenderloin on duxelles, roll tightly in prosciutto; chill 15–20 min. 5. Wrap in puff pastry, seal, brush with egg wash; score decoratively. 6. Bake at 400°F (205°C) until pastry is golden and center reads 125–130°F (52–54°C) for medium-rare; rest 10–15 min before slicing.