This Beef Wellington with Mushroom Duxelles and Prosciutto is a show-stopping dish that combines the tender, succulent beef wrapped in a layer of rich mushroom duxelles, prosciutto, and flaky puff pastry. Perfect for special occasions or an extravagant dinner, this recipe is a celebration of flavors and textures.
Why You’ll Love This Beef Wellington
- Delicious Layers: The mushroom duxelles brings earthiness while the prosciutto adds savory depth.
- Perfectly Cooked Beef: The beef tenderloin is seared to perfection before being enveloped in pastry for a juicy and flavorful result.
- Impressive Presentation: This elegant dish is sure to impress your guests with its stunning layers and rich flavors.
How to Prepare Beef Wellington
For the best results, use a high-quality beef tenderloin, ensure the mushroom duxelles is spread evenly, and wrap the beef tightly in prosciutto before sealing it in the pastry. The key is to balance the timing—cook the beef to your preferred doneness and achieve a crisp, golden pastry.
What to Serve with Beef Wellington
Pair with roasted vegetables, garlic mashed potatoes, or a fresh green salad. For a more decadent side, serve with a red wine reduction sauce.
A glass of red wine, like Cabernet Sauvignon, will complement the rich flavors of the dish beautifully. Check out Wine Enthusiast’s guide for wine recommendations.
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Beef Wellington with Mushroom Duxelles and Prosciutto
Equipment
- Oven
- Blender
- Frying pan
- Rolling Pin
- Baking Sheet
- meat thermometer
Ingredients
- 500 g of beef tenderloin
- 200 g of mushrooms
- 100 g of prosciutto
- 1 sheet of puff pastry
- 1 egg (for egg wash)
- 2 cloves of garlic, minced
- 1 tablespoon of Dijon mustard
- Salt to taste
- Pepper to taste
- 2 tablespoons of olive oil
- Thyme sprigs for garnish
Instructions
- Preheat your oven to 200°C (390°F).
- Season the beef tenderloin with salt and pepper, then sear it in a hot frying pan with olive oil for 2-3 minutes on each side until browned. Remove from heat and let it cool.
- In the same pan, add the minced garlic and chopped mushrooms, cooking until the moisture has evaporated and the mixture is dry. Allow it to cool before blending it to a fine paste.
- On a clean surface, roll out the puff pastry sheet and layer with slices of prosciutto, followed by the mushroom duxelles. Place the cooled beef in the center and spread Dijon mustard over it.
- Roll the pastry tightly around the beef, sealing the edges, and brush with beaten egg for a shiny finish. Place on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes or until the pastry is golden and the internal temperature of the beef reaches 57°C (135°F) for medium-rare.
- Remove from the oven and allow it to rest for 10 minutes before slicing. Garnish with thyme sprigs, serve, and enjoy your exquisite dish!
Notes
- Total Calories: 615kcal
- Carbs: 25g
- Proteins: 55g
- Fats: 40g
