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When it comes to showcasing culinary prowess at a special gathering, few dishes can rival the elegance and sophistication of Beef Wellington. This classic recipe, with its impressive presentation and rich flavors, has earned a revered place in the hearts of food lovers and home cooks alike. Originating from the United Kingdom, Beef Wellington encapsulates the essence of luxurious dining, making it an ideal choice for festive occasions such as Christmas, anniversaries, or milestone celebrations.

Beef Wellington

Elevate your next celebration with an unforgettable Beef Wellington! This classic dish features a tender beef tenderloin wrapped in a rich mushroom duxelles and prosciutto, all encased in golden puff pastry. Perfect for holidays, anniversaries, or any special occasion, Beef Wellington impresses with its flavors and presentation. Discover step-by-step preparation techniques and expert tips to create this culinary masterpiece. Click through to explore delicious recipes and take your cooking to the next level!
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Ingredients
  

2 lbs beef tenderloin, trimmed

8 oz mushrooms, finely chopped

4 slices of prosciutto

2 tablespoons Dijon mustard

1 tablespoon fresh thyme, chopped

1 tablespoon olive oil

Salt and pepper to taste

1 package puff pastry (2 sheets)

1 egg, beaten (for egg wash)

2 tablespoons pâté (optional)

Instructions
 

Sear the Beef: Preheat your oven to 400°F (200°C). Season the beef tenderloin generously with salt and pepper. In a pan over medium-high heat, add olive oil, then sear the beef on all sides for about 2-3 minutes until browned. Remove from the pan and let it cool slightly. Brush the beef with Dijon mustard while it cools.

    Prepare the Mushroom Duxelles: In the same pan, add the finely chopped mushrooms and thyme. Cook over medium heat until the mushrooms release their moisture and become dry, about 8-10 minutes. Season with salt and pepper. Let it cool down.

      Assemble the Wellington: Lay out the slices of prosciutto on a large piece of plastic wrap, slightly overlapping them. Spread the mushroom duxelles evenly over the prosciutto, then place the beef at the bottom edge of the prosciutto layer. If using pâté, spread a thin layer on top of the beef. Roll it tightly using the plastic wrap to form a log, twisting the ends to secure. Refrigerate for 15 minutes.

        Wrap with Puff Pastry: Roll out the puff pastry on a floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges well. Trim any excess pastry, and use the leftover to create decorative designs on top if desired. Brush the top with the beaten egg.

          Bake the Wellington: Place the wrapped Wellington on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 135°F (57°C) for medium-rare.

            Rest and Serve: Remove from the oven and let it rest for at least 10 minutes before slicing. This will help the juices redistribute. Serve warm with your favorite sides.

              Prep Time: 30 mins | Total Time: 1 hour 5 mins | Servings: 6-8