Beef Wellington
471kcal47.3g protein29.3g fat2.4g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy, egg · sometimes contains gluten, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Containsdairy · eggIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (prosciutto) · peanut (prosciutto) · tree nut (prosciutto) · sesame (prosciutto) · soy (prosciutto) · shellfish (prosciutto) · fish (prosciutto)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 lb | center-cut beef tenderloin |
| 12 oz | mushrooms, finely chopped |
| 8 oz | prosciutto |
| 2 tbsp | Dijon mustard |
| 1 lb | puff pastry |
| 1 unit | large egg, beaten |
| 1 tbsp | butter |
| 1 ½ tsp | salt |
| 1 tsp | black pepper |
Steps
- sear8 mintenderloin deeply browned outside but still rare withinSeason and sear the tenderloin quickly on all sides. The goal is surface flavor, not interior doneness; prolonged searing steals the temperature margin needed during pastry baking.
- saute15 minmushroom duxelles very dry with no visible liquidCook the chopped mushrooms with butter until their released water has fully evaporated. Moist duxelles is the central failure mode because steam turns the pastry layer against the beef soggy.
- coat3 minwarm beef evenly filmed with mustardBrush the seared beef with Dijon while still warm, then let it cool. A thin coating seasons the meat without introducing enough liquid to destabilize the wrap.
- fold12 minbeef tightly enclosed in prosciutto and duxellesLay out overlapping prosciutto, spread on the cooled duxelles and roll it tightly around the beef using parchment or plastic as a guide.
- chill30 minwrapped tenderloin firm and shape stableChill the wrapped beef until firm. Staged chilling makes the final pastry wrap tighter and buys additional oven time before the center overcooks.
- fold10 minpastry sealed without thick overlapping seamsEnclose the chilled beef in puff pastry, trim excess, seal the seam underneath and brush with beaten egg. Thick pastry overlaps remain doughy after the exposed shell has browned.
- bake32 minpastry deeply golden and beef center at desired rare-to-medium-rare temperatureBake in a hot oven until the shell is crisp and browned, using an instant-read thermometer through an inconspicuous spot to judge the beef rather than relying on time alone.
- rest20 minjuices settled and pastry still crispRest before slicing. Cutting immediately releases meat juices into the pastry and makes otherwise successful layers appear wet.