Beef Wellington

Nutrition facts per 100g

Calories: 350 kcal (High Calories)
Protein: 25g
Total Fat: 22g
- Saturated Fat: 10g
- Trans Fat: 0g
Cholesterol: 75mg
Sodium: 300mg
Total Carbohydrates: 20g
- Sugars: 2g
- Fiber: 1g
Vitamin C: 2mg
Calcium: 30mg
Iron: 3mg
Potassium: 350mg
Phosphorus: 250mg

Recipe instructions

Sear the beef: Season the beef tenderloin with salt and black pepper. Heat olive oil in a pan over high heat and sear the beef on all sides until browned. Let it cool, then brush with Dijon mustard.

Prepare the mushroom duxelles: In the same pan, melt butter, add mushrooms and garlic, and cook until moisture evaporates. Set aside to cool.

Wrap with prosciutto: Lay out cling film, place prosciutto slices overlapping, spread the mushroom mixture, and place the seared beef on top. Wrap tightly and chill for 15 minutes.

Wrap with puff pastry: Roll out the puff pastry, remove the cling film from the beef, and wrap it in the pastry. Seal the edges and brush with egg yolk and milk for a golden crust.

Bake: Preheat the oven to 200°C (400°F) and bake for 35–45 minutes, until the pastry is golden brown and the beef reaches medium-rare (54°C / 130°F).

Rest & serve: Let the Beef Wellington rest for 10 minutes before slicing.