Ingredients
Scale
- 1.5 lb beef tenderloin (center-cut)
- 2 tbsp olive oil
- 10 oz mushrooms (cremini or button), finely chopped
- 2 shallots, minced
- 2 cloves garlic, minced
- 6 slices prosciutto
- 1 tbsp Dijon mustard
- 14 oz puff pastry (thawed if frozen)
- 1 egg (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Sear the beef tenderloin in olive oil on all sides, then brush with Dijon mustard. Let cool.
- Sauté mushrooms, shallots, and garlic until dry. Season with salt and pepper.
- Lay prosciutto slices on plastic wrap, spread mushroom mixture over them, then place beef on top.
- Roll prosciutto and mushrooms around the beef tightly using the plastic wrap. Chill for 15 minutes.
- Roll out puff pastry, unwrap the beef, and wrap it in the pastry. Seal edges with egg wash.
- Place seam-side down on a baking sheet, brush with egg wash, and score the top lightly.
- Bake for 25-30 minutes until golden brown. Rest for 10 minutes before slicing.
Notes
- Chill the wrapped beef before adding pastry to help it hold shape.
- Use a sharp knife to slice for clean cuts.
- Serve with red wine sauce or roasted vegetables.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 2g
- Sodium: 580mg
- Fat: 42g
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg
Keywords: beef wellington, puff pastry, beef tenderloin, gourmet dinner