Description
Bobby Flay’s Beef Wellington elevates classic British cuisine with a bold American twist. Juicy beef tenderloin wrapped in golden puff pastry promises a luxurious dining experience you’ll savor with each extraordinary bite.
Ingredients
Scale
Main Ingredients:
- 1 3-pound center-cut beef tenderloin (filet mignon), trimmed
- 1 pound puff pastry, thawed if using frozen
- 12 thin slices prosciutto
- 3 pints (1 ½ pounds) white button mushrooms
Herbs and Seasonings:
- 2 sprigs fresh thyme, leaves only
- 6 sprigs fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- 2 tablespoons grainy mustard
- ½ teaspoon coarse sea salt
- Kosher salt and freshly ground black pepper
Additional Ingredients:
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 large eggs, lightly beaten
- Flour for rolling out puff pastry
- Minced chives, for garnish
- Extra-virgin olive oil
Instructions
- In a food processor, finely chop mushrooms, shallots, garlic, and thyme. Transfer the mixture to a skillet with butter and olive oil, sautéing for 8 to 10 minutes until liquid completely evaporates. Season with salt and pepper, then allow to cool completely.
- Prepare the beef tenderloin by tying it at 4 evenly spaced points. Massage with olive oil, then generously season with salt and pepper. Quickly sear in a scorching hot skillet for 2 to 3 minutes to lock in flavors.
- Carefully lay out prosciutto slices on plastic wrap, creating a thin, even layer. Spread the cooled mushroom mixture (duxelles) over the prosciutto, sprinkling additional thyme for depth of flavor.
- Remove twine from the seared tenderloin and generously brush with Dijon mustard. Carefully wrap the beef in the prepared prosciutto-duxelles layer, using plastic wrap to create a tight seal.
- Refrigerate the wrapped tenderloin for precisely 30 minutes to help set the shape and blend flavors.
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
- On a lightly floured surface, roll out puff pastry to a 1/4-inch (6 millimeters) thickness. If necessary, carefully overlap and press two sheets together to create a seamless base.
- Position the chilled beef centrally on the pastry. Fold the longer sides over the meat, brushing edges with egg wash to ensure a secure seal.
- Trim excess pastry from the ends, using the trimmings for decorative accents if desired. Fold and seal the ends completely.
- Sprinkle the surface with coarse sea salt, then place the Wellington seam-side down on a baking sheet.
- Apply a final layer of egg wash and carefully cut small slits on top to allow steam to escape.
- Bake for 40 to 45 minutes until the pastry turns a rich golden brown and the internal temperature of the beef reaches 125°F (52°C).
- Allow the Wellington to rest for 10 minutes before slicing to retain its juices.
- Garnish with fresh chives and serve alongside the Green Peppercorn Sauce, Roasted Fingerling Potatoes, and Warm Wilted Winter Greens.
Notes
- Thinly slice prosciutto ensures even cooking and prevents overpowering the delicate beef flavor inside the Wellington.
- Chilling puff pastry keeps the dough firm and manageable, guaranteeing a beautifully crisp and flaky exterior.
- Drying mushrooms thoroughly removes excess moisture, preventing a soggy bottom and maintaining the perfect texture of the duxelles.
- Spread Dijon mustard in a light, precise layer to enhance the meat’s richness without dominating the overall taste profile.
- Prep Time: 1 hour
- Cook Time: 6 hours
- Category: Dinner
- Method: Sautéing, Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 1090
- Sugar: 5 g
- Sodium: 440 mg
- Fat: 80 g
- Saturated Fat: 25 g
- Unsaturated Fat: 50 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 170 mg