dinner · everyday
Beef Wellington
Seared beef tenderloin brushed with mustard, wrapped in mushroom duxelles and prosciutto, enclosed in pastry and baked until golden with a rosy center.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Season the beef and sear all over in a very hot pan. Brush with mustard and chill.
-
2
Duxelles: cook the mushrooms and shallots in butter until all the moisture evaporates and they turn into a dry paste. Add the thyme and wine and cook until dry. Cool completely.
-
3
On plastic wrap, overlap the prosciutto, spread over the duxelles, set the beef on top and roll into a tight log. Chill 30 minutes.
-
4
Roll out the pastry, unwrap the log onto it and enclose, sealing with egg. Chill 15 minutes, brush with egg and score.
-
5
Bake at 220°C (425°F) for 35-40 minutes until the center reads 50°C (122°F) for medium-rare. Rest 15 minutes before slicing.
