A classic Beef Wellington recipe with a flaky crust, juicy beef, and flavorful mushroom filling. Perfect for special occasions and sure to impress guests!
Season the beef tenderloin with salt and pepper. Sear on all sides in a hot pan until browned. Let it cool, then brush with Dijon mustard.
In the same pan, cook the chopped mushrooms until their moisture is fully released and they become golden.
Lay out prosciutto slices on a sheet of cling wrap, slightly overlapping. Spread the cooked mushrooms over the prosciutto.
Place the beef in the center, and using the cling wrap, roll the prosciutto and mushrooms around the beef. Chill for 15 minutes.
Roll out the puff pastry. Unwrap the beef from the cling wrap and place in the center of the pastry. Fold the pastry around the beef and seal the edges.
Place on a baking sheet seam-side down. Brush with an egg wash.
Bake for about 25-30 minutes, or until the pastry is golden. Rest for 10 minutes before slicing.
Notes
Make sure the beef is seared well to lock in the juices.
Chill the beef after searing and before wrapping in pastry to make the wrapping process easier.
Don't overstuff or use too much filling as it can make the pastry soggy.
Always rest your Beef Wellington for a few minutes after baking. This ensures the juices redistribute and the meat remains tender.
Use an oven thermometer to ensure the correct cooking temperature – this dish depends heavily on precise temperatures.