Beef Wellington for Two
Give Beef Wellington for Two about 1 hr 30 min; most of that is cooking time, and it makes 2 servings. Beef tenderloin, puff pastry and cremini mushrooms carry the flavour. The cooking is mostly baking and searing. With 48 g of protein per serving (about 780 calories), it is a filling option.
- Total time
- 1 hr 30 min
- Servings
- 2
- Difficulty
- Hard
- Calories
- 780 kcal
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Ingredients
For 2 servings
- 450 gbeef tenderloin
- 1 sheetpuff pastry
- 250 gcremini mushrooms
- 6 slicesprosciutto
- 1 tbspDijon mustard
- 1egg
- 1shallot
- 3 sprigsfresh thyme
- 2 tbspolive oil
- 1 pinchsalt
Instructions
- Season the beef tenderloin with salt and sear in a hot pan with olive oil on all sides until deeply browned, about 2 minutes per side. Brush with Dijon mustard and let cool completely.
- Finely chop the cremini mushrooms and shallot. Cook in the same pan over medium-high heat with thyme leaves until all moisture has evaporated, creating a dry duxelles. Season and cool.
- Lay out prosciutto slices overlapping on plastic wrap. Spread the mushroom duxelles evenly over the prosciutto. Place the beef tenderloin at one edge and roll tightly, twisting the ends. Refrigerate 20 minutes.
- Roll out the puff pastry and wrap the prosciutto-covered beef tightly, sealing the edges. Brush the entire surface with beaten egg.
- Bake at 220C (425F) for 25-30 minutes until the pastry is deep golden and the internal temperature reads 52C for medium-rare. Rest for 10 minutes before slicing.
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 48 g
- Fat
- 42 g
- Carbs
- 46 g
Approximate values for one serving.
About this recipe
- Cuisine: British
- In cookbook: Date Night In
