Show-Stopping Beef Wellington

Here's what you need: center-cut beef tenderloin, kosher salt, black pepper, canola oil, english mustard, butter, shallot, cremini mushroom, garlic, prosciutto, puff pastry, egg

Show-Stopping Beef Wellington


for 12 servings
  • 3 lb  center-cut beef tenderloin (1 ½ kg)
  • kosher salt, to taste
  • black pepper, to taste
  • 2 tablespoons  canola oil
  • ¼ cup  english mustard (60 g)
  • 1 tablespoon  butter
  • 2 shallots, minced
  • 2 lb  cremini mushroom, minced (910 g)
  • 5 cloves garlic, minced
  • ½ lb  prosciutto, thinly sliced, or ham (225 g)
  • 1 sheet puff pastry
  • 2 eggs, beaten

  1. Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
  2. Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the tenderloin ends.
  3. Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
  4. Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
  5. To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste.
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