How To Make Beef Wellington

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in fat and more affordable.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is leaner and ham is often less expensive.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in calories and homemade dough can be cost-effective.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers similar flavor with added texture.

Finely chop 4 garlic cloves and 600 grams of button mushrooms until they are as finely chopped as possible.

Place a pan over medium heat and add the chopped garlic, shallots, and 2 tablespoons of canola oil.

Sweat the vegetables until they start to turn translucent.

Add the chopped mushrooms to the pan and cook for approximately 10 minutes until the majority of their liquid has released and simmered off.

Place the mushroom mixture into a bowl and set aside.

Season the beef tenderloin with black pepper and flaky salt, ensuring both sides are thoroughly covered.

Add a generous amount of canola oil into the pan and bring it to high heat.

Sear the tenderloin on all sides for a couple of minutes, ensuring to sear both ends as well.

Remove the tenderloin from heat and immediately cover it completely with Dijon mustard while it's still hot.

Lay out the prosciutto on a surface, then place the puff pastry on top of it.

Evenly spread the mushroom mixture over the prosciutto.

Gently place the tenderloin at the base of the puff pastry and prosciutto.

Spread egg wash over both ends of the puff pastry.

Slowly roll the puff pastry around the entire tenderloin, sealing it tightly.

Garnish the outside of the pastry with flaky salt.

Preheat the oven to 180 degrees Celsius (fan forced).

Carefully place the Beef Wellington into the oven and bake for 30 minutes.

Remove from the oven and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens