Description
A gourmet dish featuring tender beef wrapped in a flavorful mushroom mixture and flaky puff pastry.
Ingredients
Scale
- 4 beef tenderloin steaks (6 oz each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 8 oz mushrooms, finely chopped
- 1 tablespoon butter
- 1 small shallot, minced
- 1 clove garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon dry white wine
- 4 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped, for garnish
Instructions
- Pat the beef tenderloin steaks dry and season with salt and pepper.
- Heat olive oil in a skillet over high heat and sear steaks for 1-2 minutes on each side.
- Remove steaks and brush with Dijon mustard while warm.
- In the same skillet, melt butter over medium heat. Add shallot and garlic; sauté until fragrant.
- Add mushrooms, thyme, and white wine; cook until liquid evaporates and mushrooms soften. Let cool.
- Lay a slice of prosciutto on a surface, add a portion of the mushroom mixture, and place a steak in the center. Wrap tightly.
- Roll out puff pastry and cut into four squares. Place wrapped steaks in the center and fold pastry over, sealing edges with egg wash.
- Place wellingtons seam-side down on a parchment-lined baking sheet and brush with egg wash.
- Bake at 400°F (200°C) for 20-25 minutes or until pastry is golden brown.
- Let rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- Ensure the beef tenderloin is at room temperature before cooking for even searing.
- For a richer flavor, you can add more herbs to the mushroom mixture.
- Let the wellingtons rest before slicing for better presentation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 wellington
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg