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Crispy Beef Wellington

Golden, flaky pastry wraps around tender, juicy beef layered with rich mushrooms and savory prosciutto. This Beef Wellington is crisp on the outside, melt in your mouth inside, and perfect for an impressive yet cozy dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: British
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef tenderloin
  • salt to taste
  • black pepper to taste
  • 2 tbsp olive oil
  • 2 cups mushrooms finely chopped
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 2 tbsp Dijon mustard
  • 1 sheet puff pastry thawed
  • 1 egg beaten
  • 6 slices prosciutto

Equipment

  • Oven
  • Skillet

Method
 

  1. Season the beef tenderloin with salt and black pepper on all sides.
  2. Heat olive oil in a skillet over medium-high heat. Sear the beef until browned on all sides, then remove and let cool.
  3. In the same pan, melt butter and cook mushrooms and garlic until soft and dry. Let the mixture cool.
  4. Brush the cooled beef with Dijon mustard.
  5. Lay plastic wrap on a surface, arrange prosciutto slices, and spread the mushroom mixture evenly on top.
  6. Place the beef on top and roll tightly using the wrap. Chill for 15 minutes.
  7. Roll out the puff pastry, unwrap the beef, and place it in the center. Wrap neatly and seal edges.
  8. Brush with beaten egg and lightly score the top.
  9. Bake in a preheated oven at 200°C (400°F) for 25–30 minutes until golden and crisp.
  10. Let rest for 10 minutes before slicing and serving.

Notes

Ensure mushrooms are fully cooked and dry to prevent soggy pastry. Keep puff pastry cold while working, and always let the beef rest before slicing to retain juices.