Beef Wellington

Ingredients

• beef tenderloin2 lb
• Salt and pepperAs needed
• mushrooms1 lb
• ProsciuttoAs needed
• Puff pastryAs needed
• Egg washAs needed

Instructions

1. 1

   Step 1

   Season a 2 lb beef tenderloin with salt and pepper. Sear on all sides in a hot skillet. Let cool.

2. 2

   Step 2

   Pulse 1 lb of mushrooms in a food processor to a fine paste (duxelles). Cook in a dry pan until all moisture has evaporated.

3. 3

   Step 3

   Lay out a sheet of plastic wrap. Arrange slices of prosciutto on top, overlapping slightly. Spread the duxelles over the prosciutto.

4. 4

   Step 4

   Place the cooled beef tenderloin at one end and roll it up tightly in the prosciutto and duxelles using the plastic wrap. Chill for 30 minutes.

5. 5

   Step 5

   Roll out a sheet of puff pastry. Unwrap the beef and place it on the pastry. Brush the edges with egg wash, then fold the pastry over the beef, trimming any excess. Crimp the edges to seal.

6. 6

   Step 6

   Brush the entire Wellington with egg wash. Bake at 400°F (200°C) for 20-25 minutes for medium-rare.

7. 7

   Step 7

   Let rest for 10 minutes before slicing and serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Wellington can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.