Ina Garten Beef Wellington Recipe
Ina Garten's beef Wellington is a classic dish that everyone loves. This delicious and impressive dish is surprisingly easy to make at home. With just a few simple ingredients, you can serve a gourmet meal that will impress your family and friends.
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Servings: 8 people
Calories: 357kcal
Equipment
- Parchment paper
- Skillet, etc.
Ingredients
Main Ingredient:
- 1 whole beef tenderloin trimmed and tied (about 4 to 5 pounds)
Peppered Seal:
- 1 tablespoon of freshly ground black pepper
Rich Butter and Thyme Coating:
- 1/4 cup of unsalted butter
- 2 teaspoons of chopped fresh thyme leaves
Puff Pastry Layer:
- 1 pound of puff pastry defrosted
Preparation Oil and Seasoning:
- 2 tablespoons of olive oil
- 1 tablespoon of kosher salt
- 1/2 teaspoon of freshly ground black pepper
Mushroom Duxelles:
- 1/2 pound of mushrooms finely chopped
- 1/2 cup of minced shallots
- 1/2 teaspoon of flaky sea salt
- 2 tablespoons of dry sherry
Prosciutto Wrapping:
- 12 slices of prosciutto
Egg Wash:
- 2 large eggs lightly beaten
Instructions
- Preheat oven to 425°F.
- Place the beef tenderloin on a baking sheet lined with parchment paper and rub with the olive oil, salt, and pepper. Roast for 30 minutes or until an instant-read thermometer reads 120°F when inserted into the center of the meat. Transfer to a cutting board to cool.
- Heat the butter and mushrooms in a large skillet over medium heat until the mushrooms are softened, about 6 minutes. Add the shallots and thyme and cook for 2 more minutes. Add the sherry, stir to combine, then remove from heat and set aside to cool.
- Place 12 slices of prosciutto on a cutting board or baking sheet lined with parchment paper in two strips of six slices, each overlapping slightly at one end. Spread the cooled mushroom mixture over top of the prosciutto slices, leaving a 1-inch border along all sides of the prosciutto slices.
- Place beef tenderloin on top of the mushroom mixture and fold prosciutto slices up and over beef to completely cover. Place entire beef tenderloin in the center of puff pastry dough. Lightly brush edges of puff pastry with egg wash, then fold up sides to completely wrap beef tenderloin. Trim any excess dough and discard.
- Brush top and sides of puff pastry with remaining egg wash, sprinkle with flaky sea salt and black pepper, and cut two small slits for venting on the top of the pastry. Bake in preheated oven for 30 minutes or until internal temperature is 135°F when inserted into the thickest part of the meat. Let rest 10 minutes before slicing into ½-inch slices and serving warm.
Notes
- Make sure the beef is completely cooled before wrapping it in puff pastry so that the pastry doesn’t become soggy.
- Allow enough time for the meat to rest before slicing so that it retains its juices and flavor.
- If you don’t have prosciutto, ham or thinly sliced bacon can also be used instead.