Beef Wellington
Beef tenderloin wrapped in mushroom duxelles and puff pastry, then baked until perfectly golden. A showstopping British classic for special occasions.
Instructions
- 1
Season tenderloin and sear all sides over high heat until browned.
- 2
Finely chop mushrooms, shallots, and garlic; cook until all moisture evaporates to make duxelles.
- 3
Brush cooled beef with mustard, wrap with prosciutto, and spread duxelles over.
- 4
Wrap in puff pastry, seal edges, and refrigerate for 30 minutes.
- 5
Brush with egg wash and bake at 220°C for 25~30 minutes.
Nutrition (per serving)
Adjust Servings
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