This Beef Wellington is a luxurious and decadent dish, perfect for any special occasion. The tender beef fillet is coated in a savory mushroom duxelles and wrapped in golden puff pastry for a beautiful presentation and delicious flavor.
Ingredients You'll Need:
1.5 lbs beef fillet (center-cut)
2 tablespoons olive oil
1 cup mushrooms, finely chopped (for duxelles)
2 tablespoons unsalted butter
2 tablespoons shallots, finely chopped
2 tablespoons fresh thyme, chopped
1/2 cup dry white wine
8 oz prosciutto
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Salt and pepper to taste
1 cup red wine (for sauce)
1/2 cup beef broth
1 tablespoon flour (for thickening)
Preparing the Beef Fillet
Preheat oven to 400°F (200°C).
Heat olive oil in a skillet over high heat. Season the beef fillet with salt and pepper, then sear on all sides for about 2-3 minutes until browned. Remove from heat and let cool.
Once cooled, wrap the beef fillet in prosciutto slices, then set aside.
Making the Duxelles
In the same skillet, melt butter over medium heat. Add shallots and cook for 2 minutes until softened.
Add the chopped mushrooms and thyme, cooking until the mixture is dry and most of the liquid has evaporated, about 5-7 minutes.
Stir in white wine and cook until the wine is reduced, then remove from heat and let it cool.
Assembling the Wellington
Roll out the puff pastry on a floured surface. Spread the duxelles mixture over the pastry.
Place the prosciutto-wrapped beef fillet in the center and roll it up tightly in the pastry.
Brush the edges of the pastry with the beaten egg wash and seal the edges.
Place the wrapped beef on a baking sheet and brush the entire surface with the egg wash.
Bake for 30-35 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F for medium-rare.
Making the Red Wine Sauce
In a saucepan, combine red wine and beef broth over medium heat. Bring to a simmer.
Whisk in flour and continue simmering for about 10 minutes until thickened.
Serving
Slice the Beef Wellington into thick portions and serve with the red wine sauce on the side.
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