Ingredients Table

About the Ingredients

Beef tenderloin: A soft, juicy cut perfect for roasting.

Cremini mushrooms: Add a rich, earthy flavor when cooked down.

Prosciutto: Provides a salty layer to balance the flavor.

English mustard: Gives a tangy kick to the beef.

Puff pastry: Wraps the whole dish in a flaky, golden crust.

Cooking Instructions

1. Bring beef to room temperature. Season with salt and pepper.
2. Heat canola oil in a pan. Sear beef on all sides for 3 minutes each until browned. Remove and let rest.
3. Brush warm beef with mustard. Let cool.
4. In the same pan, cook mushrooms, shallots, and garlic in butter for 25–30 minutes until dry like a paste. Let cool.
5. Lay out plastic wrap. Layer prosciutto slices in a square. Spread mushroom paste on top.
6. Place beef on top and roll tightly using plastic wrap. Chill for 15 minutes.
7. Unroll puff pastry. Wrap around beef and seal edges. Chill again for 15 minutes.
8. Preheat oven to 400°F (200°C).
9. Place beef on a lined baking tray. Brush with beaten egg and add design with fork.
10. Optional: Decorate with extra puff pastry.
11. Bake for 40 minutes or until golden brown. Beef should be 135°F (57°C) inside for medium-rare.
12. Rest for 10 minutes, then slice and enjoy!

Nutrition Info (Approx. per serving)

• Calories: 520
• Protein: 35g
• Fat: 33g
• Carbohydrates: 20g
• Fiber: 1g
• Sodium: 540mg

Cooking Tips

• Use chilled beef and mushrooms before wrapping to prevent soggy pastry.
• Score the top of the pastry with a fork for a decorative look.
• Let the cooked Wellington rest before cutting to keep it juicy.
• For a vegetarian twist, swap beef with roasted beets or tofu.