Description
A sophisticated Beef Wellington encased in crispy puff pastry and filled with tender beef, mushrooms, and prosciutto.
Ingredients
- 1 (8 oz) center-cut beef filet
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 cup mushrooms, finely chopped (preferably cremini or button)
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 3 slices prosciutto
- 1 sheet puff pastry
- 1 egg yolk (for egg wash)
- Salt and pepper to taste
Instructions
- Season the beef filet generously with salt and pepper. Heat olive oil in a pan and sear the filet for 1-2 minutes on each side. Remove and let it rest. Brush Dijon mustard over the filet.
- In the same pan, melt butter over medium heat. Add garlic and thyme, sauté until fragrant. Add mushrooms and cook until moisture evaporates. Allow the mixture to cool completely.
- On plastic wrap, arrange prosciutto slices in overlapping rows. Spread the cooled mushroom mixture evenly over the prosciutto. Place the beef on top and roll tightly using the wrap. Chill in the refrigerator for 15 minutes.
- Roll out puff pastry on a floured surface to wrap the beef. Remove plastic wrap and place beef in the center. Fold and seal pastry edges with egg wash. Brush the top with egg yolk.
- Preheat oven to 400°F (200°C). Bake the Wellington on a baking sheet lined with parchment for 15-20 minutes, until golden brown. Let it rest for 5 minutes before slicing.
Notes
Ensure the mushroom mixture cools completely to prevent a soggy pastry. Use a meat thermometer to check for doneness.