Ina Garten Beef Wellington Recipe
Remember to ensure the puff pastry is well-thawed; it wraps the tender beef in layers of flaky goodness that truly enhances the dish.Using a meat thermometer can be a game-saver to achieve that perfect doneness, so don’t skip this step.For a little twist, I sometimes add a thin layer of prosciutto around the beef, which adds an extra depth of flavor!
Ingredients
- 2 lbs Beef Tenderloin
- 1 lb Mushrooms finely chopped
- 2 Shallots minced
- 6-8 slices Prosciutto
- 1 package Puff Pastry thawed
- 2 tbsp Dijon Mustard
- 2 tbsp Olive Oil
- 1 Egg beaten
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Preheat your oven to 425°F.
- Place the beef tenderloin on a baking sheet lined with parchment paper.
- Rub with olive oil, salt, and pepper.
- Roast the beef for about 30 minutes until an instant-read thermometer reads 120°F in the center.
- Transfer to a cutting board and let it cool.
- Sauté the chopped mushrooms and minced shallots in a skillet over medium heat until most of the moisture evaporates.
- Let the mixture cool.
- Roll out the puff pastry on a floured surface.
- Spread Dijon mustard over the cooled tenderloin.
- Wrap with prosciutto and then wrap with mushroom mixture.
- Place the wrapped beef onto the puff pastry.
- Fold and seal it, then brush with beaten egg.
- Bake for about 35 minutes at 400°F until golden brown.
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