Beef Wellington
JoyOuceKitchen
This is the best beef Wellington recipe! Mustard-coated beef tenderloin is covered with mushroom puree and sliced ham, then wrapped in egg wash brushed puff pastry. The puff pastry is baked until golden and crispy on the outside and tender and juicy on the inside. This elegant, hearty meal is worthy of a dinner party or birthday party.
Ingredients
- 1 pound beef tenderloin filet
- Sea salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 pound cremini mushrooms, cleaned
- 4 slices of Parma ham or prosciutto
- 2 tablespoons yellow mustard (we used Coleman's Original English Mustard)
- 1 (7 to 8 1/2-ounce sheet) frozen puff pastry, thawed
- 2 egg yolks, beaten
Practice
step 1Season beef filet with salt and pepper. Heat oil in a pot over high heat. Fry the beef filet in the pan until browned on 4 sides.
step 2Remove beef filet from pan and let cool. Brush mustard on all sides of the beef filet.
step 3Chop the mushrooms and place them in a food blender. Heat the pan over medium-high heat. Pour the mushroom puree into the pan and cook to let the mushrooms release their moisture.
step 4When the moisture released by the mushrooms boils, remove it from the pan and cool.
step 5Lay a large piece of plastic wrap flat on a work surface and place the ham slices in the center, overlapping slightly to form a square. Spread the mushroom puree over the ham.
step 6Place the beef filet on the mushroom-covered ham, using plastic wrap, roll the ham slices around the beef filet, wrap tightly to get an even thick barrel. Refrigerate for 20 mins.
step 7On a lightly floured surface, roll out the puff pastry to a size that will wrap the beef filet. Remove the plastic wrap from the beef and wrap the puff pastry over the ham-wrapped beef filet.
step 8Trim pastry and brush edges of the pastry with egg wash. Cover with plastic wrap and refrigerate for at least 30 mins.
step 9Preheat oven to 400°F.
step 10Remove the plastic wrap from the pastry and place the pastry on a baking sheet, brushing its surface again with egg wash.
step 11Use a knife to lightly score the top of the pastry.
step 12Place the pan in the oven and bake for 25 to 35 mins. The pastry should be golden brown when done. To make sure the roast is medium rare, measure the internal temperature of the beef fillet with instant read food thermometer. Stop roasting when the internal temperature of the food reaches between 125 - 130°F.
step 13Remove from oven and let rest for 10 mins before slicing. Slice thinly and enjoy.
