Beef Wellington

My beef Wellington recipe features perfectly seared fillets, caramelized mushrooms, and prosciutto slices, all wrapped in buttery pastry dough and baked until golden brown and juicy! Don't be intimidated- it's SO easy. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine British

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 426kcal

Author Arman Liew

Ingredients

1 pound mushrooms
3 tablespoons olive oil
2 1/4 pounds filet mignon
1/2 cup butter
1 small onion finely chopped
2 cloves garlic minced
1 sprig thyme
1 tablespoon flour to dust
13 ounces puff pastry frozen
4 ounces prosciutto
1 large egg whisked

Instructions

Place the mushrooms in a food processor and lightly process until the texture of bread crumbs.
Add one tablespoon of olive oil into a large non-stick skillet and place over medium heat. Add the beef fillet and sear on all sides until browned. Remove the beef from the pan and transfer it to a rack to cool.
Add the remaining olive oil and butter to the pan. Add onions and garlic and cook until fragrant. Add in the mushrooms and cook for 10-15 minutes, or until soft and dry. Add the thyme. Let the mixture cool completely.
Preheat the oven to 200C/400F.
Lightly flour a kitchen surface. Roll out the puff pastry to rectangles (around a scant ½ cm in thickness). Lay the prosciutto over it, overlapping slightly. Add the mushroom mixture over it. Lay the beef fillet over the top. Brush the edges of the pastry with the beaten egg and fold over to cover the beef. Press the edges down and seal both sides and place on a greased baking tray. Brush the egg wash all over it and place it in the refrigerator for 25 minutes.
Bake for 22-25 minutes, or until golden and puffed up and the meat is medium rare or reaches an internal temperature of 125F-130F. Let it rest for 10 minutes before slicing.

Video

Notes

TO STORE: Store leftovers in an airtight container in the refrigerator for 2-3 days.

TO FREEZE: Let the leftovers cool completely, then wrap them in foil and store them in a freezer-safe bag for three months.

TO REHEAT: Bake leftovers in an oven at 300F/149C for 15-20 minutes or until the dough is crisp and the meat is warm.

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