Beef Wellington recipe - ingredients, nutrition and when to eat it
This dish is made by coating beef tenderloin with mushroom paste, wrapping it in pastry, and baking until golden.
This dish is made by coating beef tenderloin with mushroom paste, wrapping it in pastry, and baking until golden. The crisp crust, tender meat, and rich mushroom aroma make it a lovely meal to savor slowly on a special occasion.
Western · 100 minutes to cook
Tips: Cook off enough moisture from the mushroom paste to keep the pastry from getting soggy.
Tips: Let the beef cool after searing before wrapping it to reduce the chance of the pastry melting or tearing.
Tips: Ovens vary, so keep an eye on the pastry’s color as it finishes baking.
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Ingredients (1 serving)
- Beef tenderloin — 150 g
- Button mushrooms — 100 g
- Puff pastry dough — 150 g
- Prosciutto — 40 g
- Butter — 1 Tbsp
- Olive oil — 1 tsp
- Dijon mustard — 1 Tbsp
- Egg yolk — 1 pc
- Salt — 0.5 tsp
- Ground black pepper — 0.3 tsp