Entree: 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: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 15 min

Total 1 hr 5 min

Ingredients

- 1 center-cut beef tenderloin (beef fillet), approx. 2 lb (900 g) total
- 2 large eggs, approx. 2 oz (50 g) each, beaten for egg wash
- 10 oz (280 g) mushrooms (mixed button/cremini), finely chopped for duxelles
- 6 oz (170 g) prosciutto or Parma ham, thinly sliced
- 1 sheet puff pastry (frozen or fresh), approx. 14 oz (400 g)
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Season and sear the beef in olive oil until browned on all sides, cool and brush with Dijon mustard; sauté chopped mushrooms in 2 tbsp (30 g) butter until all moisture cooks off to form a paste (duxelles), cool and spread over prosciutto slices laid on plastic wrap, place beef on top and roll tightly, chill briefly.
2. Roll puff pastry, wrap the prosciutto-covered beef in pastry, seal and brush with beaten eggs, bake at 400°F (200°C) for about 25–30 minutes for medium-rare (adjust for thickness), rest 10 minutes, slice and serve.