Beef and Mushroom Wellington recipe - ingredients, nutrition and when to eat it
A Western-style dish of beef and mushrooms wrapped in pastry and baked. Cut through the crisp crust to reveal savory beef and fragrant mushrooms.
A Western-style dish of beef and mushrooms wrapped in pastry and baked. Cut through the crisp crust to reveal savory beef and fragrant mushrooms. It’s perfect for entertaining guests or making a weekend dinner feel a little special.
Western · 75 minutes to cook
Tips: Cook the mushrooms until all their moisture has evaporated, then let them cool completely so the pastry doesn’t turn soggy.
Tips: Let the beef and mushrooms cool thoroughly before wrapping them in pastry to keep the pastry from softening or tearing.
Tips: After baking, let it rest for 10 minutes before slicing so less of the juices run out.
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Ingredients (1 serving)
- Beef tenderloin — 150 g
- Button mushrooms — 100 g
- Puff pastry — 100 g
- Shallot — 30 g
- Olive oil — 1 tsp
- Butter — 1 Tbsp
- Dijon mustard — 1 Tbsp
- Prosciutto — 2 sheet
- Egg — 0.5 pc
- Salt — 0.5 tsp
- Ground black pepper — 0.3 tsp