A classic dish that is sure to wow your guests, this Beef Wellington is wonderful to serve to celebrate any holiday. Wrapped with a layer of mushrooms, prosciutto and finally puff pastry, this beef wellington is full of flavour. Pair with a simple vegetable side for a fully delicious menu.
Beef Tenderloin:
2 ¼ – 2 ¾ lb beef tenderloin piedmontese roast
Kosher salt & pepper
Extra virgin olive oil
2 tbsp dijon mustard
Mushroom Duxelle:
1 lb or 16oz assorted mushrooms
2 shallots
2 garlic cloves
Leaves from 6 sprigs of fresh thyme
2 tbsp salted butter
2 tbsp extra virgin olive oil
Assembly:
8 slices prosciutto
1x 12-14 inch sheet puff pastry (defrosted if frozen)
1x egg, beaten
Serving Option: Steamed green beans with butter and salt / pepper
Prepare the beef tenderloin:
Prepare the mushroom duxelle:
To assemble the beef wellington:
Make the mushroom duxelle ahead of time, one full day in advance, and store in the fridge until ready to use.
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