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Beef Wellington is not just a dish; it’s an iconic culinary creation that exudes sophistication and elegance, making it a perfect centerpiece for special occasions. This classic recipe has captured the hearts of food enthusiasts and home cooks alike, often adorning the tables of festive gatherings and celebrations. With its rich flavors and stunning presentation, Beef Wellington is the epitome of fine dining at home, sure to impress your guests and elevate any dinner party.

Beef Wellington

Elevate your dinner parties with our elegant Beef Wellington recipe, a culinary masterpiece perfect for special occasions. Discover the art of this classic dish featuring tender beef tenderloin, savory mushroom duxelles, and crispy puff pastry that will leave your guests in awe. Ready to impress? Click to explore detailed instructions and tips for making your Beef Wellington unforgettable!
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Ingredients
  

1.5 lb beef tenderloin, trimmed

1 tablespoon olive oil

Salt and pepper, to taste

8 oz cremini mushrooms, finely chopped

2 cloves garlic, minced

1 tablespoon fresh thyme, chopped

6 slices prosciutto

1/4 cup Dijon mustard

1 sheet of puff pastry, thawed

1 egg, beaten (for egg wash)

1 tablespoon flour (for dusting)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Sear the Beef: Heat olive oil in a skillet over medium-high heat. Season the beef tenderloin with salt and pepper. Sear the beef for 2-3 minutes on each side until browned. Remove from heat and let it cool; once cooled, brush all sides with Dijon mustard.

      Prepare the Mushroom Duxelles: In the same skillet, add the chopped mushrooms and garlic. Cook over medium heat until the mushrooms are browned and all moisture has evaporated, about 8-10 minutes. Stir in chopped thyme and season with salt and pepper. Let it cool.

        Wrap with Prosciutto: Lay the prosciutto slices on a large sheet of plastic wrap, slightly overlapping. Spread the cooled mushroom mixture over the prosciutto. Place the beef on top and roll tightly using the plastic wrap. Chill in the refrigerator for 15-20 minutes.

          Roll Out the Pastry: On a floured surface, roll out the puff pastry until it’s large enough to completely encase the beef. Remove the beef from the plastic wrap and place it on the pastry.

            Wrap the Beef: Fold the pastry over the beef, trimming any excess. Seal the edges by pressing with a fork, and make a few slits on top for steam to escape. Brush the surface with the beaten egg.

              Bake: Place the wrapped beef on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the internal temperature of the beef registers 125°F (51°C) for medium rare.

                Rest and Serve: Remove from the oven and let the Beef Wellington rest for 10 minutes before slicing.

                  Prep Time, Total Time, Servings: 45 min | 1 hr 15 min | Serves 4-6

                    - Presentation Tips: Slice the Wellington into thick pieces and serve on a warm platter. Garnish with fresh thyme or rosemary sprigs for a festive touch. Pair with sautéed seasonal vegetables or a fresh salad for a colorful plate.