Modern Beef Wellington Delight

About this recipe

This modern twist on the classic Beef Wellington retains its luxurious nature while enhancing flavors and techniques. Perfect for a lavish dinner, this dish combines seasoned beef tenderloin, savory mushroom duxelles, and buttery puff pastry to create a memorable dining experience.

Ingredients

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

Directions

1. 1

   Season the beef tenderloin with salt and pepper.

2. 2

   Sear the beef in olive oil over medium-high heat until browned on all sides, then let it cool.

3. 3

   In the same pan, sauté mushrooms, shallots, and garlic until the moisture evaporates.

4. 4

   Roll out puff pastry and layer with prosciutto slices.

5. 5

   Spread Dijon mustard on the tenderloin, then cover with mushroom mixture.

6. 6

   Place the beef on the prosciutto-covered pastry, wrap tightly, and brush edges with beaten egg to seal.

7. 7

   Score the top of the pastry and brush with egg wash.

8. 8

   Bake at 425°F for 35-40 minutes until golden brown and beef reaches desired doneness. Let rest before slicing.