Cooking Lucid
Beef Wellington
Beef tenderloin wrapped in mushroom duxelles, prosciutto, and puff pastry — the crown jewel of British fine dining. Impressive and unforgettable.
Prep 45 min
Cook 40 min
Total 1h 25m
Serves 6
Ingredients
Step 1 — Prepare the beef
- 2 lb beef tenderloin (center cut)
- 2 tbsp Dijon mustard
- Salt and pepper
- 2 tbsp olive oil
Step 2 — Duxelles and wrap
- 1 lb mushrooms (finely minced)
- 4 shallots (minced)
- 3 tbsp butter
- 6 slices prosciutto
- 1 sheet puff pastry (thawed)
- 2 egg yolks (beaten)
- Fresh thyme
Instructions
- 1
Sear the beef
Season tenderloin. Sear in hot oil on all sides until browned. Brush with Dijon. Cool completely.
- 2
Make duxelles and wrap
Cook mushrooms and shallots in butter until dry. Lay prosciutto on plastic wrap, spread duxelles, place beef on top. Wrap tightly and chill 20 minutes. Wrap in puff pastry, seal edges, brush with egg.
- 3
Bake and rest
Bake at 425°F 25–30 minutes until pastry is golden and internal temperature reaches 125°F for medium-rare. Rest 10 minutes before slicing.
Nutrition per serving: 580 cal · 42g protein · 22g carbs · 38g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
