Description
This Beef Wellington features a deliciously flaky butter crust, eliminating mushrooms for those who prefer a different flavor profile.
Ingredients
Scale
- 2 pounds beef tenderloin
- 1 tablespoon olive oil
- 2 cups diced prosciutto
- 1 cup Dijon mustard
- 2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup unsalted butter, softened
- 2 egg yolks
- 1 egg, beaten for egg wash
Instructions
- Sear the beef tenderloin in olive oil until browned on all sides.
- Spread Dijon mustard over the beef once cooled.
- Wrap the beef in prosciutto and then in pastry dough.
- Chill the wrapped beef for 30 minutes.
- Brush with egg wash and bake in a preheated oven until golden brown.
Notes
- Ensure beef is at room temperature before cooking.
- Let the Wellington rest for at least 10 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 1g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg