Name: Classic Beef Wellington with Mushroom Duxelles
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 serving
Ingredients: 4 oz beef tenderloin; 1 cup cremini mushrooms; 1 tbsp shallot; 1 tsp garlic; 1 tsp fresh thyme; 0.5 slice prosciutto di parma; 0.5 oz puff pastry; 1 tsp dijon mustard; 0.5 large egg; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp avocado oil

Nutrition

Per serving

387 calories

Protein: 41g; 42% of calories
Carbs: 15g; 15% of calories
Fat: 19g; 43% of calories

Instructions

Prep 30 min · Cook 25 min

Season the beef tenderloin with sea salt and black pepper on all sides.
Heat avocado oil in a pan over high heat and sear the beef for 2 minutes per side until browned; remove and brush with Dijon mustard.
In the same pan, sauté minced mushrooms, shallots, garlic, and thyme until all liquid has evaporated and the mixture is dry.
Place a sheet of plastic wrap on a flat surface, lay the prosciutto slice down, and spread the mushroom mixture evenly over it.
Place the beef in the center, roll tightly into a log using the plastic wrap, and refrigerate for 15 minutes to firm up.
Roll out the puff pastry thinly, remove the plastic from the beef, and wrap the pastry around the beef, sealing the edges with a bit of beaten egg.
Place on a baking sheet, brush the top with the remaining egg wash, and bake at 400°F for 20-25 minutes until the pastry is golden.
Remove from the oven and let the Wellington rest for 10 minutes before slicing into thick rounds to serve.

Nutrition

Ingredients

Instructions

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