Individual Beef Wellingtons

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: ground beef

sirloin is less expensive and still tender.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

ham provides a similar flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

grated cheddar is more affordable and adds creaminess.

Preheat the oven to 400°F (200°C).

Finely chop the mushrooms, shallots, and garlic.

Heat olive oil and butter in a skillet over medium heat.

Add the chopped mushrooms, shallots, and garlic; sauté until moisture evaporates, about 10 minutes.

Stir in fresh thyme, salt, and black pepper; remove from heat and let cool.

Season the beef tenderloin with salt and black pepper.

Sear the beef in a hot skillet for 2-3 minutes on each side until browned; remove and let cool.

Spread Dijon mustard over the cooled beef.

Lay out slices of prosciutto on a sheet of plastic wrap, slightly overlapping.

Spread the cooled mushroom mixture over the prosciutto.

Place the beef on top and roll tightly using the plastic wrap; refrigerate for 15 minutes.

Roll out puff pastry on a floured surface; cut into squares large enough to wrap the beef.

Remove the beef from the plastic wrap and place in the center of each pastry square.

Fold the pastry over the beef, sealing edges with beaten egg.

Place the wrapped beef on a baking sheet lined with parchment paper; brush with egg wash.

Bake for 20-25 minutes, until the pastry is golden brown and beef is medium-rare.

Let rest for 5 minutes before serving.

Cooking Techniques

Spice Level:

Allergens