Beef Tenderloin Wellington recipe - ingredients, nutrition and when to eat it
Beef Wellington is made by wrapping tenderloin and duxelles—finely chopped, sautéed mushrooms—in pastry and baking until golden.
Beef Wellington is made by wrapping tenderloin and duxelles—finely chopped, sautéed mushrooms—in pastry and baking until golden. The pastry is crisp, the center stays tender, and the mushrooms add savory depth with a buttery aroma. It’s a lovely choice for a leisurely dinner or a special occasion.
Western · 90 minutes to cook
Tips: Cook off as much moisture as you can from the mushrooms so the pastry doesn’t turn soggy.
Tips: Let the tenderloin and mushroom mixture cool completely before wrapping to make the pastry easier to handle.
Tips: Ovens vary, so keep an eye on the color; if you’d like the center more cooked after slicing, bake it for a few more minutes.
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Ingredients (1 serving)
- Beef tenderloin — 150 g
- Unbaked pastry dough — 100 g
- Button mushrooms — 100 g
- Shallot — 20 g
- Butter — 1 Tbsp
- Olive oil — 1 tsp
- Dijon mustard — 1 tsp
- Prosciutto — 2 sheet
- Egg yolk — 1 pc
- Salt — 0.5 tsp
- Ground black pepper — 0.3 tsp
- Thyme — 0.5 tsp