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Ingredients
Scale
- 1 bulb garlic
- 1 tablespoon olive oil
- 3 pounds beef tenderloin
- 3 pinches sea salt flakes
- 3 tablespoons unsalted butter
- 1 shallot, minced
- 2 portobello mushrooms, finely chopped
- ¼ cup dried porcini mushrooms
- 2 sprigs rosemary
- 3 pinches freshly cracked black pepper
- 2 tablespoons English mustard
- 8 slices Parma ham or prosciutto
- 1 sheet puff pastry, thawed
- 2 eggs, whisked (for egg wash)
- 2 tablespoons water (for egg wash)
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
Instructions
- Preheat the oven to 400°F and roast the garlic for 30 minutes.
- Prepare the mushroom mixture by sautéing the mushrooms, shallot, and roasted garlic.
- Sear the beef tenderloin in butter and rosemary until browned.
- Brush the tenderloin with mustard, wrap it in ham and mushroom mixture inside puff pastry.
- Chill the wrapped Wellington for 20 minutes, then brush with egg wash and season.
- Bake for 30 minutes or until golden brown and desired doneness is reached.
- Let rest for 10 minutes before slicing.
Notes
Ensure beef tenderloin is at room temperature for even cooking.
Let the Wellington rest after baking for optimal slicing.
Store leftovers tightly wrapped in the fridge for up to two days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Calories: 540
- Sugar: 1
- Sodium: 580
- Fat: 32
- Saturated Fat: 13
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 32
- Cholesterol: 100