Entrée: United Kingdom – Beef Wellington

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Additional 10 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 beef tenderloin (center-cut), about 2 lb (900 g)
kosher salt, to taste
black pepper, to taste
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) English mustard
10 oz (280 g) mushrooms (cremini or button), finely chopped
2 shallots, finely chopped
2 cloves garlic, minced
2 tbsp (30 g) unsalted butter
6 oz (170 g) prosciutto
1 sheet puff pastry (about 14 oz (400 g))
1 egg (for egg wash)

Show original ingredient measurements

1 beef tenderloin (center-cut), about 2 lb (900 g)
kosher salt, to taste
black pepper, to taste
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) English mustard
10 oz (280 g) mushrooms (cremini or button), finely chopped
2 shallots, finely chopped
2 cloves garlic, minced
2 tbsp (30 g) unsalted butter
6 oz (170 g) prosciutto
1 sheet puff pastry (about 14 oz / 400 g)
1 egg (for egg wash)

Instructions

1. Season the beef with salt and pepper; sear all sides in hot oil until browned. Brush with English mustard and cool.
2. Finely chop mushrooms, shallots, and garlic; sauté in butter until moisture evaporates to form a dry duxelles. Cool.
3. Lay prosciutto slices overlapping on plastic wrap, spread the duxelles over prosciutto, place beef on top and roll tightly; chill to set.
4. Roll out puff pastry, wrap the beef roll completely, trim seams, and brush with beaten egg.
5. Chill briefly, then bake at 400°F (200°C) 25–35 minutes for medium-rare (internal 125–130°F/52–54°C), until pastry is golden.
6. Rest 10 minutes before slicing into thick rounds and serving.