Beef Wellington
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender beef tenderloin coated with mustard and a mushroom-shallot duxelles, wrapped in prosciutto and puff pastry, then baked until golden. An elegant, restaurant-quality main course that feels impressive but is achievable with this recipe.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 2 pound center-cut beef tenderloin (cleaned of excess fat)
- 2 teaspoons salt
- 1 tablespoons Dijon mustard
- 12 ounces crimini mushrooms (cleaned)
- 2 shallots (peeled)
- 3 cloves garlic (peeled)
- 1 teaspoon dried thyme
- 1/4 cup unsalted butter
- 8 slices prosciutto ((paper thin slices))
- 2 tablespoons all-purpose flour (for dusting)
- 14 ounces puff pastry (thawed)
- 1 large egg (beaten)
At a glance
PER SERVING · TIME 135M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h 20m
- Sodium
- 1442mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 834mg
- Calcium
- 60mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.