Indulge in the epitome of British culinary elegance with our mouthwatering Beef Wellington. Tender beef fillet, perfectly seared and enveloped in a rich mushroom duxelles, all wrapped in flaky puff pastry for a luxurious finish. Savor the harmonious blend of flavors and textures, served alongside velvety mashed potatoes and seasonal vegetables. Whether you're hosting a sophisticated dinner party or simply craving a taste of culinary excellence, our Beef Wellington promises to elevate any dining experience to new heights.

Here's a classic recipe for Beef Wellington, a beloved dish that embodies the essence of English cuisine:

Ingredients:

For the Beef Wellington:

• 1 1/2 to 2 pounds beef tenderloin
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 8 ounces mushrooms, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/4 cup dry sherry or white wine
• 8 slices prosciutto or Parma ham
• 1 sheet puff pastry, thawed if frozen
• 1 egg, beaten (for egg wash)

For the Mushroom Duxelles:

• 1 pound mushrooms (such as button or cremini), finely chopped
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• Salt and black pepper, to taste
• 1/4 cup dry sherry or white wine
• 2 tablespoons fresh parsley, chopped

Instructions:

1- Preheat the oven to 425°F (220°C).

2- Season the beef tenderloin generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2 minutes per side. Remove from the skillet and let it cool.

3- In the same skillet, melt butter over medium heat. Add chopped mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes. Add minced garlic and cook for an additional 2 minutes. Stir in sherry or white wine and cook until the liquid has evaporated. Season with salt, pepper, and parsley. Remove from heat and let it cool.

4- Spread Dijon mustard evenly over the cooled beef tenderloin. Then, spread the mushroom duxelles over the mustard layer.

5- Lay the slices of prosciutto or Parma ham on a sheet of plastic wrap, overlapping them slightly to form a rectangle large enough to wrap around the beef tenderloin. Place the beef tenderloin on top of the ham and use the plastic wrap to tightly roll the ham around the beef. Chill in the refrigerator for about 15 minutes.

6- Roll out the puff pastry on a lightly floured surface to a size that will completely wrap the beef tenderloin. Unwrap the beef from the plastic wrap and place it in the center of the pastry. Brush the edges of the pastry with beaten egg and fold over to encase the beef, pressing the edges to seal.

7- Place the wrapped beef Wellington seam side down on a baking sheet lined with parchment paper. Brush the top and sides with beaten egg for a golden finish.

8- Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness (for medium-rare, aim for an internal temperature of 130-135°F or 54-57°C).

9- Remove from the oven and let it rest for about 10 minutes before slicing. Serve the Beef Wellington sliced into thick portions, accompanied by your favorite sides like mashed potatoes and steamed vegetables. Enjoy your taste of classic England!

Nutritional Values:

Providing precise nutritional values for a recipe can be challenging due to variations in portion sizes, specific ingredients used, and preparation methods. However, I can offer approximate nutritional information for some of the main ingredients in the Beef Wellington recipe:

Beef Tenderloin (per 3 oz serving):

• Calories: 180
• Protein: 24g
• Fat: 9g
• Saturated Fat: 3.5g
• Cholesterol: 75mg
• Sodium: 55mg

benefits:

• Excellent source of high-quality protein, essential for muscle growth and repair.
• Rich in iron, which is important for the formation of red blood cells and oxygen transport in the body.
• Contains vitamins such as B12, B6, and niacin, important for metabolism and overall health.

Puff Pastry (per 1/6 of a standard sheet, which is about 2 oz):

• Calories: 160
• Protein: 2g
• Fat: 11g
• Saturated Fat: 3g
• Carbohydrates: 15g
• Fiber: 1g
• Sugar: 0g
• Sodium: 140mg

benefits:

• Provides carbohydrates for energy, essential for fueling the body.
• Contains small amounts of protein and fiber.
• Source of fats, which contribute to satiety and add richness to the dish.

Mushrooms (per 1 cup, chopped):

• Calories: 15
• Protein: 2g
• Carbohydrates: 2g
• Fiber: 1g
• Sugar: 1g
• Fat: 0g
• Sodium: 5mg

benefits:

• Low in calories and fat, making them a great option for adding bulk and flavor to dishes without adding extra calories.
• Good source of antioxidants, such as selenium and vitamin C, which help protect cells from damage caused by free radicals.
• Contains dietary fiber, which aids in digestion and promotes gut health.

Prosciutto (per slice):

• Calories: 30
• Protein: 3g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 10mg
• Sodium: 200mg

benefits:

• Good source of protein, essential for building and repairing tissues in the body.
• Provides essential vitamins and minerals like iron, zinc, and B vitamins.
• Adds a savory flavor and texture to the Beef Wellington.

Dijon Mustard (per 1 tablespoon):

• Calories: 15
• Protein: 1g
• Fat: 1g
• Carbohydrates: 1g
• Fiber: 0g
• Sugar: 0g
• Sodium: 120mg

benefits:

• Low in calories and fat.
• Contains antioxidants like selenium and phosphorus.
• Adds tanginess and depth of flavor to the dish.

Please note that these values are approximate and can vary based on specific brands of ingredients and preparation methods. Additionally, the nutritional values do not include any additional ingredients such as the egg wash or seasoning used during cooking. If you require more precise nutritional information, I recommend using a nutritional calculator or consulting a registered dietitian.