Dinner Recipe | Show-Stopping Beef Wellington

Show-Stopping Beef Wellington

3 lb center-cut beef tenderloin (1 ½ kg)
kosher salt, to taste
black pepper, to taste
2 tablespoons canola oil
¼ cup english mustard (60 g)
1 tablespoon butter
2 shallots, minced
2 lb cremini mushroom, minced (910 g)
5 cloves garlic, minced
½ lb prosciutto, thinly sliced, or ham (225 g)

  • Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
  • Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the tenderloin ends.
  • Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
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  • For Full Instruction: tasty.co

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