Modern Beef Wellington Delight

About this recipe

Explore the contemporary refinement of the timeless Beef Wellington. Wrapped in crispy puff pastry, this dish features a succulent beef tenderloin accompanied by a savory mushroom duxelles.

Ingredients

• 1 lb beef tenderloin
• 1 sheet puff pastry, thawed
• 1/2 cup finely chopped mushrooms
• 1/4 cup finely chopped shallots
• 2 cloves garlic, minced
• 1 tbsp dijon mustard
• 2 tbsp unsalted butter
• 4 slices prosciutto
• 1 egg, beaten
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste

Directions

1. 1

   Preheat oven to 425°F (218°C).

2. 2

   Season the beef tenderloin with salt and pepper, then sear in olive oil over high heat until browned on all sides.

3. 3

   In the same pan, sauté mushrooms, shallots, and garlic in butter until softened. Let cool.

4. 4

   Roll out puff pastry and spread dijon mustard over the center.

5. 5

   Lay prosciutto slices over the mustard, then spread the mushroom mixture on top.

6. 6

   Place the beef tenderloin over the mushrooms, then wrap puff pastry around the entire package, sealing with beaten egg.

7. 7

   Place the wrapped beef seam-side down on a baking sheet, score the pastry surface, and brush with egg wash.

8. 8

   Bake in preheated oven for 35-40 minutes until the pastry is golden brown.

9. 9

   Let rest for 10 minutes before slicing and serving.