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Beef Wellington

Beef Wellington | Recipe

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Category

Meat

Servings

6

Prep Time

60 minutes

Cook Time

35 minutes

Calories

536

Author

Are you craving a dish that combines tender beef, flaky pastry, and rich flavors? Look no further than this easy Beef Wellington recipe, a traditional and classic dish that is sure to impress your guests or satisfy your own culinary cravings. With our step-by-step instructions, you'll master the art of creating this exquisite masterpiece in no time.

Ingredients

  • 2 tsp
    JS Beef Allrounder, divided
  • 1
    beef tenderloin (2-¼ lb.)
  • 2 tbsp
    sunflower oil
  • 1 tbsp
    Dijon mustard
  • 1 lb
    baby bella mushrooms, finely chopped
  • 1
    onion, finely chopped
  • 1
    garlic clove, minced
  • 0.25 lb
    Prosciutto, thinly sliced
  • ½ of 17.3-oz. pkg.
    frozen puff pastry sheet
  • 1
    egg yolk
  • ½ tsp
    table salt, divided
  • 1 tsp
    coarse sea salt

Directions

1
Season the meat with ¼ tsp. of the table salt and 1 tsp. of the Beef Allrounder. Heat the oil in a large skillet over high heat. Add the meat; cook until evenly browned on all sides, turning occasionally. Transfer the meat to a rimmed baking sheet, then spread with the mustard. Cool.
2
Meanwhile, cook the mushrooms, onions and garlic in a large skillet over medium heat for 15 minutes or until all the mushroom juices have cooked off, stirring frequently. (The mushroom mixture should resemble a dry paste.) Season the mushroom mixture with the remaining ¼ tsp. table salt and the remaining 1 tsp. Beef Allrounder; cool completely.
3
Place the Prosciutto slices in a single layer on a large sheet of foil, cover evenly with the mushroom mixture. Place the meat on the center of the topped Prosciutto slices, then roll up tightly, starting at one long side of the Prosciutto slices.
4
Refrigerate for 30 minutes.
5
Preheat the oven to 400°F. Place the puff pastry sheet on a lightly floured work surface. Roll out the pastry to a square about ⅛ inch thick. Remove the foil from the meat, then place the meat on the center of the pastry sheet. Wrap the pastry around the meat, then fold in the ends of the pastry to completely enclose the meat with the pastry, firmly pressing the pastry ends into the rest of the pastry to seal. Place the wrapped meat, seam sides down, on a greased baking sheet.
6
Whisk the egg yolk in a bowl until evenly blended; brush onto the pastry. Sprinkle it with the sea salt.
7
Bake for 15 minutes, then reduce the oven temperature to 275°F. Continue baking the meat for an additional 10 minutes or until the meat is cooked to medium (145°F) or desired doneness.
8
Remove the meat from the oven, then let it stand for 10 minutes before slicing to serve.

Note

Tips for preparing a delicious Beef Wellington:

Choose high-quality beef tenderloin, that is well-marbled and center-cut for optimal tenderness and flavor.Achieving a delicious seared crust by browning the beef before assembling the Wellington, ensuring a rich and savory taste profile.Use good and flavorful seasonings to get the best out of your Beef Wellington. We can recommend using our Beef Allrounder.Allow the Beef Wellington to rest 10-15 minutes before slicing.

How to make a vegetarian version of Beef Wellington:

For a vegetarian twist on Beef Wellington, substitute beef with Portobello mushroom or tofu. Marinate the mushroom/tofu and create a filling with sautéed spinach, caramelized onions, and roasted red peppers. Encase the filling in puff pastry, bake until tender, and serve with a flavorful sauce. Enjoy a delicious vegetarian version that impresses both vegetarians and meat-lovers.

Nutrition

Serving Size 1 serving
Calories per serving

536

Amount/serving % Daily Value
Carbs 15 grams 5%
Fat 32 grams 41%
Protein 47 grams 94%