Beef Wellington

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Wow yourself and your family with an incredible Beef Wellington dinner - it's more simple than you think!


beef tenderloin prosciutto dijon mustard puff pastry egg olive oil mushrooms shallot garlic butter parsley salt +pepper


Preheat the oven to 400°F. Heat a cast iron skillet over high heat, then add a drizzle of olive oil. Pat the beef dry, then sear 2 minutes per side until browned.

Step 1


In the same skillet, melt the butter, then add sliced shallots and garlic. Saute until translucent. Add the mushrooms, salt, and pepper.

Step 2


Stir in the parsley and cook for an additional minute, then remove from the heat, and let cool.

Step 3


Once the beef and mushrooms have cooled completely, take a sheet of plastic wrap and lay out the prosciutto on top of it. Spread Dijon mustard over top.

Step 4


Place the cooled beef tenderloin over top of the prosciutto, then spread a layer of the mushrooms on top.

Step 5


Using the plastic wrap, wrap the prosciutto and duxelles tightly around the beef, and repeat the process with the second layer of beef.

Step 6


Roll out the puff pastry on a lightly floured surface. Cut it into squares or rectangles large enough to wrap around each beef portion.

Step 7


Remove the plastic, and wrap each piece of beef in the puff pastry, using an egg wash around the edges. Place the pastry-wrapped beef on a baking sheet, seam side down.

Step 8


Brush the pastry with beaten egg wash, coating it well. This will also help seal the puff pastry further.

Step 9


Bake in a preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp, and the beef reads 135°F internally using a meat thermometer.

Step 10


Remove from the oven, and let rest a few minutes, then slice and serve with Espagnole sauce!

Step 11

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Enjoy! For more of my best beef recipes, visit my website!