Easy Beef Wellington

Prep time: 10min
Total time: 75min
Serves 8
2 tsp
canola oil, divided
10 mL
2 lbs
centre-cut beef tenderloin roast, trimmed and string removed
1 kg
1/2 tsp
each salt and pepper, divided
2 mL
1 pkg
(227 g/8 oz) Whole Mini Bella Mushrooms, cleaned and trimmed
0
1 tsp
unsalted butter
5 mL
1
shallot, finely chopped
0
1 tsp
fresh Thyme leaves, chopped
5 mL
0
3 to 4 slices prosciutto
45 g
0
1 to 2 tbsp (15 to 30 mL) flour
0
1/2 pkg
puff pastry, thawed according to package instructions
198 g
1
egg
0
1 tbsp
water
15 mL
1/4 tsp
kosher salt for garnish
1 mL
1/8 of the recipe
calories
300
fat
14 g
saturated fat
3 g
carbs
10 g
protein
30 g
cholestrol
75 mg
fibre
1 g
sodium
570 mg
potassium
490 mg

Directions

  1. Heat 1 tsp (5 mL) oil in a medium skillet over medium-high heat. Season beef on all sides with half the salt and pepper. Sear in a skillet, cooking 2 min. on each side until browned. Set aside on a towel-lined plate and refrigerate to cool.

  2. Using a knife or a food processor, finely chop mushrooms. In the same skillet, heat remaining oil and butter over medium-high heat. Add shallot and sauté until fragrant. Add mushrooms, remaining salt and pepper and sauté, stirring constantly, until mushrooms give up their liquid and brown slightly. Stir in thyme leaves, transfer to a small bowl and cool completely.

  3. Place prosciutto slices on a 12-in. (30 cm) piece of plastic wrap and spread evenly with mushroom mixture. Dry bottom of meat with paper towel and place it in the centre. Use the plastic wrap to roll into a cylinder. Twist ends together and refrigerate.

  4. Dust worktop with flour and roll puff pastry into a rectangle about 1/8-in. (3 mm) thick. Unwrap beef and place in the centre of the pastry. Beat the egg and water together. Paint the surrounding dough with some of the egg wash and wrap around beef, trimming extra dough away and tucking in ends. Place seam side down on a parchment paper-lined baking tray, cover loosely and chill at least 20 min. or up to 2 hrs.

  5. Preheat oven to 425°F (220°C). Paint chilled pastry with remaining egg wash. Cut three diagonal slits across the top and sprinkle with kosher salt. Roast on the second rack from the bottom for 45 min. for medium, or until an instant-read thermometer reaches 160°F (71°C). Let the meat rest for at least 10 min. before cutting into 1-in. (2.5 cm) slices to serve.

Tip

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