Ingredients for Beef Wellington
- 2 tablespoons olive oil
- Onion
- Carrot
- Celery
- Dried Thyme
- Sage
- Bay Leaf
- Allspice Berries
- 1/4 teaspoon black pepper plus more for seasoning
- 1/4 teaspoon salt plus more for seasoning
- Dry White Vermouth
- Cognac
- 1 pound cremini mushrooms
- 2 tablespoons butter
- 1/2 cup finely chopped shallots
- Madeira Wine
- 2 ounces pate
- 2-pound beef tenderloin
- 4-6 slices prosciutto
- 1 sheet store-bought puff pastry (14.1 oz)
- Beef Broth
- Tomato Paste
- Cornstarch
- 2 cloves minced garlic
- 1 tablespoon fresh thyme leaves
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon truffle oil
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How to Make Beef Wellington
- Preheat oven to 400°F (200°C).
- Prepare the Duxelles: Sauté 1 pound cremini mushrooms, finely chopped, 1/2 cup finely chopped shallots, 2 cloves minced garlic in 2 tablespoons butter until softened and moisture evaporates. Stir in 1 tablespoon fresh thyme leaves, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside to cool completely.
- Sear the Beef: Season a 2-pound beef tenderloin generously with salt and pepper. Sear in 2 tablespoons olive oil until browned on all sides in a hot pan.
- Wrap the Beef: Spread the cooled duxelles evenly over the seared beef. Wrap tightly in prosciutto (4-6 slices).
- Wrap in Puff Pastry: Roll out 1 sheet of store-bought puff pastry (14.1 oz) into a rectangle slightly larger than the beef. Place the beef in the center and carefully fold the pastry over, sealing the edges well. Trim any excess pastry. Score the top lightly with a sharp knife. Brush with 1 egg, beaten.
- Bake: Bake for 35-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130-135°F (54-57°C) for medium-rare. If the pastry browns too quickly, cover loosely with foil.
- Rest: Remove from the oven and let rest for at least 10-15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
28g
Fat
197g
Carbs
24g
