Beef Wellington
This beef wellington recipe is the best!

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Beef Wellington

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Ingredients

Adjust Servings:
500g Mushrooms chopped
1/3 cup Olive Oil
1.2kg Beef Fillet
100g Butter
1 Onion chopped
2 Garlic Cloves chopped
1 teaspoon Thyme leaves
375g Puff Pastry
100g Prosciutto sliced
1 Egg lightly beaten
1/4 cup Gravy Powder
1 cup Boiling Water
1 teaspoon Horseradish Cream
Salt
Ground Black Pepper
Cuisine:

This Beef Wellington recipe is a decadent, tender, and juicy beef tenderloin with a layer of mushroom duxelles, and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown. A holiday favorite!

  • 90 mins
  • Serves 6
  • Medium

Ingredients

Directions

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Steps

1
Done

Heat oven to 425° F.

In a food processor, pulse mushrooms until finely chopped.

2
Done

Season the beef generously with salt and pepper. Heat 1 tablespoon oil in a frying pan over high heat. Cook beef, turning, for 5 mins or until browned.

3
Done

Heat butter and 2 tablespoons oil in the frying pan on high. Cook onion and garlic for 2-3 mins or until onion softens. Add mushrooms and cook, stirring occasionally, for 15 mins or until soft and very dry. Stir in thyme. Cool.

4
Done

On a lightly dusted surface, roll out the pastry to a 3mm-thick rectangle. Lay the prosciutto on the pastry, overlapping slightly. Over the prosciutto, spread the mushroom mixture.

Remove string from beef, if tied, then lay the beef on the mushroom. Brush the edges of pastry with egg and fold over to enclose beef. Press edges to seal, and tuck under to form a parcel. Place on a baking tray. Brush all over with egg wash. Chill for 20 mins.

5
Done

Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes

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