Beef Wellington Recipe
Master the art of Beef Wellington with tender beef tenderloin, mushrooms, and golden puff pastry. A show-stopping recipe from Jimmy P’s.
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Cooking tools:
- Food processor
- Instant-read thermometer
- Rolling pin
- Pastry brush
- Butcher's twine
- Bread knife
- Chef's knife
- Cutting board
- Oven
- Stove
- Skillet
- Mixing bowl
- Baking sheet
- Parchment paper
- Plastic wrap
- Measuring spoon
- Refrigerator
Ingredients
- 1 (16-ounce) package frozen puff pastry, thawed
- 2 medium shallots, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 2 teaspoons fresh thyme leaves
- 1 pound cremini mushrooms, trimmed and halved
- 1 (2 1/2-pound) center-cut beef tenderloin roast
- 2 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 6–8 slices prosciutto (about 5 ounces)
- 1 large egg
- All-purpose flour, for dusting
- Flaky salt, for serving (optional)
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