Ingredients

Scale

Main Ingredients:

1 whole beef tenderloin (filet mignon), trimmed
2 tablespoons olive oil
Salt and black pepper, to taste
2 cups mixed mushrooms (cremini, shiitake, or button), finely chopped
2 tablespoons butter
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
8 slices prosciutto or Parma ham
1 sheet puff pastry (homemade or store-bought)
2 egg yolks, beaten (for egg wash)
2 tablespoons Dijon mustard

Optional Variations:

Gluten-Free Version: Use gluten-free puff pastry.
Vegetarian Wellington: Substitute beef with roasted vegetables and lentils.
Spicy Wellington: Add chili flakes or smoked paprika to the duxelles.

Instructions

Prepare the Beef Tenderloin

Pat beef tenderloin dry and season with salt and black pepper.
Sear in hot olive oil for 1-2 minutes per side until golden brown.
Remove from heat and brush with Dijon mustard. Let it cool completely.

Make the Mushroom Duxelles

Finely chop mushrooms, garlic, and thyme.
Sauté in butter until all moisture evaporates, forming a paste. Let cool.

Wrap the Beef in Prosciutto & Mushroom Duxelles

Lay out plastic wrap, arrange overlapping prosciutto slices, and spread duxelles over them.
Place the seared beef in the center and wrap tightly. Chill for 20 minutes.

Wrap in Puff Pastry

Roll out puff pastry and place the wrapped beef in the center.
Seal the edges with egg wash, wrap tightly, and chill again for 10-15 minutes.

Bake to Perfection

Preheat oven to 400°F (200°C).
Brush the pastry with egg wash and lightly score the top.
Bake for 30-35 minutes, or until golden brown.

Rest & Serve

Let the Beef Wellington rest for 10 minutes before slicing.
Serve with red wine reduction sauce or creamy peppercorn sauce.

Author: Norah
Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: British, French-inspired

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