Beef Wellington is one of those dishes that sounds like it would be super complicated to make, but it definitely is not - at least with this recipe! You can make a super fancy dinner tonight that your whole family will love in no time.
This is going to quickly become one of your favorite meals, guaranteed! Try it out tonight and impress your family with this super awesome dish that is jam-packed with flavor.
- 2 teaspoons canola oil, divided
- 2 1/2 pounds center-cut beef tenderloin roast, trimmed and string removed
- 1/2 teaspoon each salt and pepper, divided
- 1 package (8 ounces) mini bella mushrooms, finely chopped
- 1 teaspoon unsalted butter
- 1 shallot, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- 3-4 slices prosciutto
- 1-2 tablespoons flour
- 1/2 package puff pastry, thawed according to instructions
- 1 egg
- 1 tablespoon water
- 1/4 teaspoon kosher salt
Preheat oven to 425 degrees.
Heat 1 teaspoon of oil in a skillet on medium heat. Season your beef using half of the salt and pepper then sear for 2 minutes on each side until browned. Set aside.
Add the rest of the butter to the same skillet that you just removed the meat from.
Add in the shallot and thyme and mix together.
Pour in the mushrooms and stir constantly until the mushrooms brown slightly.
Add salt and pepper to taste.
Once mushrooms have browned, let cool.
Place prosciutto onto plastic wrap and cover in a thin layer of the mushrooms.
Add you meat into the center of the slices and use your plastic wrap to help you wrap up the beef into the prosciutto.
Dust your work area with flour and roll the puff pastry out, trimming it into a rectangle. Unwrap the beef from the plastic and place in the center of the pastry and fold it in pinching the seams.
Beat together the egg with the water and brush it onto the top of the pastry.
Cut slits into the top of the pastry and sprinkle with kosher salt.
Roast for about 45 minutes or until the inner temperature reached 160 degrees.
Your family is going to love it!