Description
New Year Classic Beef Wellington with Puff Pastry is the ultimate showstopper for your festive gatherings. This exquisite dish features a tender beef tenderloin enveloped in a rich mushroom duxelles, wrapped in golden, flaky puff pastry. With each slice revealing layers of flavor and texture, this culinary masterpiece promises to impress your guests and create unforgettable memories around the dinner table.
Ingredients
Scale
- 2 pounds beef tenderloin
- 1 pound puff pastry (store-bought)
- 8 ounces cremini mushrooms (finely chopped)
- 6 slices prosciutto
- 2 tablespoons Dijon mustard
- 1 egg yolk
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400?F (200?C). Season beef tenderloin with salt and pepper, sear in olive oil for 3-4 minutes on all sides, then let cool.
- In the same skillet, saut? chopped mushrooms with a pinch of salt until moisture evaporates (about 10 minutes); set aside to cool.
- Lay out prosciutto on plastic wrap, top with cooled mushrooms, place seared beef in the center, roll tightly, and chill for 15 minutes.
- Roll out puff pastry on a floured surface; brush cooled beef with Dijon mustard, wrap in pastry, and seal edges.
- Place seam-side down on a baking sheet lined with parchment paper. Brush with egg wash (whisked yolk and water).
- Bake for 25-30 minutes or until golden brown; check internal temperature aiming for 130?F (54?C) for medium-rare.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 450
- Sugar: 1g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg