Best Beef Wellington Recipe House Of Nash Eats

Instructions

1. Pat the beef tenderloin dry with paper towels and season generously with salt and pepper.

2. Heat olive oil in a skillet over medium-high heat. Sear the beef tenderloin on all sides until browned, about 2 minutes per side. Remove from skillet and let cool.

3. In the same skillet, sauté the chopped cremini mushrooms, garlic, and thyme leaves until moisture evaporates and mushrooms are golden brown. Season with salt and pepper and set aside to cool.

4. Lay out a sheet of plastic wrap on a clean surface. Arrange prosciutto slices in overlapping rows to form a rectangle large enough to wrap around the beef tenderloin.

5. Spread a thin layer of Dijon mustard over the prosciutto, then evenly spread the mushroom duxelles on top.

6. Place the seared beef tenderloin on top of the mushroom duxelles and carefully wrap the prosciutto around the beef using the plastic wrap to keep its shape. Chill in the refrigerator for 20-30 minutes.

7. Preheat oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to a rectangular shape large enough to enclose the beef tenderloin.

8. Remove beef from refrigerator, unwrap from plastic wrap, and place in the center of the puff pastry. Brush edges of puff pastry with egg wash.

9. Fold puff pastry over the beef, pressing edges to seal. Trim excess pastry and crimp edges with a fork to create a decorative border.

10. Place Beef Wellington seam side down on a baking sheet lined with parchment paper. Score pastry lightly with a knife and brush top with remaining egg wash.

11. Bake in preheated oven for 40-45 minutes or until pastry is golden brown and beef reaches desired doneness.

12. Remove from oven and let rest for 10 minutes before slicing. Serve and enjoy.