Description
An iconic dish featuring tender beef filet wrapped in savory mushrooms and flaky puff pastry.
Ingredients
- 1 (8 oz) center-cut beef filet
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 cup mushrooms, finely chopped (preferably cremini or button)
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 3 slices prosciutto
- 1 sheet puff pastry
- 1 egg yolk (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F.
- Season the beef filet with salt and pepper. In a hot skillet, add olive oil and sear the filet for 1-2 minutes per side until browned.
- Remove the filet from the skillet and let it rest. Brush it with Dijon mustard while it’s still warm.
- Finely chop the mushrooms and sauté them in the same skillet with butter, garlic, and thyme until they release moisture and become dry. Let this mixture cool completely.
- On a piece of plastic wrap, layer the prosciutto slices. Spread the cooled mushroom mixture over the prosciutto.
- Place the rested beef filet on top and roll tightly using the plastic wrap. Chill in the refrigerator for 15 minutes.
- Roll out the puff pastry on a floured surface. Remove the plastic wrap and place the beef in the center of the pastry. Wrap the pastry around the beef, sealing edges with egg wash.
- Brush the top of the pastry with egg wash before placing it in the oven. Bake for 15–20 minutes or until the pastry turns golden brown.
- Allow the Wellington to rest for 5 minutes before slicing.
Notes
Use high-quality ingredients for the best results. Allow the beef to rest after cooking and chill wrapped beef before baking for better shape and flakiness.
