Beef Wellington

Name: Beef Wellington
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Cuisine: British
Ingredients: 1¼ lb Beef Sirloin; 2 tsp Salt; ½ tsp Black Pepper; 1 tbsp Olive Oil; 1 tbsp Dijon Mustard; 14 oz Mushroom; 1 Shallot; ½ tsp Thyme; 4 slices Prosciutto; 8 oz Puff Pastry; 1 Egg; 14 oz Green Beans; ⅔ cup Red Wine; 1 cup Beef Stock; 2 tsp Cornstarch

By Eatpace

Beef tenderloin is wrapped in mushrooms, prosciutto and golden puff pastry, then served with red wine gravy and green beans. The gravy and beans cook while the Wellington rests.

Total: 90 min; 35 prep · 55 cook
Serves: 4; Scale it below
Calories: 830; kcal per serving
Protein: 46g; per serving

Plan this dinner Jump to recipe

Sliced beef Wellington with red wine gravy, mashed potatoes and green beans.

90 min

Method

7 steps Oven 400°F 35 min prep · 55 min cook

Cook

Step 1. Season Beef Sirloin with a quarter of the Salt and the Black Pepper. Heat Olive Oil in a large skillet over high heat; sear the beef on all sides until browned, about 5 minutes. Remove and brush with Dijon Mustard.
Step 2. Add Mushroom, Shallot and Thyme to the skillet over medium-high heat. Cook, stirring, until the moisture evaporates and the mixture is dry, about 12 minutes. Spread on a plate and cool completely; reserve the skillet.
Step 3. Overlap Prosciutto on plastic wrap and spread the cooled mushrooms over it. Place the beef on top, roll tightly using the wrap and chill until firm, about 15 minutes.
Step 4. Heat the oven to 400°F (200°C). Unwrap the beef and enclose it in Puff Pastry, sealing the seams. Place seam-side down on a parchment-lined sheet pan, brush with Eggs and score lightly without cutting through.
Step 5. Bake until the pastry is deep golden and a thermometer in the beef center reads 130°F (54°C) for medium-rare, about 30–40 minutes. Rest for 10 minutes before slicing.
Step 6. Meanwhile, boil Green Beans in a pot of water with the rest of the Salt until tender-crisp, about 4 minutes. Drain and keep warm.
Step 7. Simmer Red Wine in the reserved skillet until reduced by half, about 4 minutes. Add Beef Stock; simmer for 5 minutes. Mix Cornstarch with Water, stir in and simmer until the gravy coats a spoon, about 2 minutes. Slice and serve.

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Tips

Good to know

Cool the mushrooms and beef before wrapping so steam does not soften the pastry.

Make ahead

Wrap the beef in prosciutto and mushrooms up to a day ahead, then add the pastry just before baking.

Swap it

Use additional beef stock in place of the red wine, reducing it briefly before adding the remaining stock.

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