It’s a fancy British dish where a beef filet is wrapped up in buttery pastry.
It’s delicious and decadent and a perfect way to say almost goodbye to 2023.
It takes a little planning and preparation. But it’s very satisfying when you go sit down to bite into it.
So if you’re looking for a little cooking challenge, try beef Wellington. Your guests will be super impressed!
Beef Wellington
Ingredients (6-8 servings)
2-3 lb. beef tenderloin (I used NY steak)
salt and pepper
2 Tbsp. vegetable oil
Mushroom Duxelles
1 lb. mushrooms
¼ cup onion, chopped
3 cloves garlic
6-8 slices prosciutto
3 Tbsp. Dijon or yellow mustard
1 sheet puff pastry (thaw if using frozen)
1 egg, beaten
Directions:
1. Sear the steak. If you can, use kitchen twine to wrap the steak up in a little package to keep a nice shape. Season with salt and pepper. Sear for just a couple minutes in a little oil until golden brown. Remove from heat and let cool.
2. Prepare the mushrooms. Chop the mushrooms, onion and garlic very finely or place in a food processor. Then cook in a pan for at least 10 minutes, or until most of the water is evaporated. Set aside to cool.
3. Wrap the steak. Set out some plastic wrap. Then, place the prosciutto on it first. Then, spread the mushroom mixture over the prosciutto. Rub the mustard on the steak. Then, place steak on top of the mushroom mixture. Roll up the prosciutto and steak tightly, using the plastic to get it even tighter. Pinch the ends and make it firm. Place in the fridge for at least 30 minutes to firm up more.
4. Preheat oven to 425 F. Roll out the puff pastry on some plastic wrap. Brush the pastry with a beaten egg on inner side. Place the rolled steak on the lower third of the pastry. Roll up the pastry over steak using the plastic wrap to help you. Cut off any excess pastry. Press edges tightly. Brush the outside of the pastry with remaining egg. Roll tightly. Place back in fridge at least 5 minutes.
5. Bake until the pastry is golden brown and registers an internal temp of at least 120 F, about 20-25 minutes. I like to cook it medium, a 135 F internal temp.
6. Remove from oven and let rest at least 10 minutes before slicing. Place on rack to prevent it from getting soggy.
