Name: How to Make Beef Wellington
Ingredients: 3 lb beef tenderloin, center cut (all silverskin trimmed off if any); 4 tbsp dijon mustard; 3 tbsp olive oil, canola oil, etc (to sear beef) (or more if needed); kosher salt (to taste); 32 oz mushrooms (white button, cremini etc); 4 large shallots, minced; 4 tbsp unsalted butter; 4 tsp dry sherry (optional); 2 tsp fresh garlic, minced or 5 medium sized cloves; 5 springs fresh thyme (leaves only); kosher salt (to taste); fresh ground black pepper (to taste); 2 boxes puff pastry dough – approximately 17.3oz per box ((better to have extra as backup)); 3 eggs beaten; 14 slices prosciutto (thin, chilled)

How to Make Beef Wellington

Print Recipe

Author: Dorothy Miler

Ingredients

Scale

3 lb beef tenderloin, center cut (all silverskin trimmed off if any)
4 tbsp dijon mustard
3 tbsp olive oil, canola oil, etc (to sear beef) (or more if needed)
kosher salt (to taste)
32 oz mushrooms (white button, cremini etc)
4 large shallots, minced
4 tbsp unsalted butter
4 tsp dry sherry (optional)
2 tsp fresh garlic, minced or 5 medium sized cloves
5 springs fresh thyme (leaves only)
kosher salt (to taste)
fresh ground black pepper (to taste)
2 boxes puff pastry dough – approximately 17.3oz per box ((better to have extra as backup))
3 eggs beaten
14 slices prosciutto (thin, chilled)

Instructions

Make the Mushroom Duxelles
Prepare Beef Tenderloin (Chateaubriand)
Prepare Prosciutto and Duxelles Layer
Wrap Up The Tenderloin
Prepare the Puff Pastry and Wrap the Wellington
Bake the Beef Wellington

Find it online: https://www.receipster.com/beef-wellington-guide-recipe/