Description
A classic boeuf Wellington recette for Christmas, featuring tender beef, mushroom duxelles, and flaky puff pastry.
Ingredients
Scale
- 500g beef tenderloin
- 200g mushrooms, finely chopped
- 1 sheet puff pastry
- 2 tbsp Dijon mustard
- 4 slices prosciutto
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (400°F).
- Sear the beef tenderloin on all sides in a hot pan, then brush with Dijon mustard.
- Sauté mushrooms until dry, then season with salt and pepper.
- Lay prosciutto on plastic wrap, spread mushroom mixture over it, then place beef on top.
- Roll tightly and chill for 15 minutes.
- Wrap the beef roll in puff pastry, sealing edges with beaten egg.
- Brush pastry with egg wash and bake for 25-30 minutes.
- Rest for 10 minutes before slicing.
Notes
- Use a meat thermometer to ensure beef reaches 50°C (122°F) for medium-rare.
- Chill the wrapped beef before baking for a crispier pastry.
- Serve with a red wine reduction for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: boeuf wellington, Christmas beef recipe, holiday main dish