Free recipe
Beef Wellington Medallion
Built around thick beef tenderloin medallions and puff pastry -- the method starts by patting the medallions dry.
Anchored by thick beef tenderloin medallions, puff pastry and mushrooms, this steakhouse dish starts by patting the medallions dry and comes together in about 45 minutes -- the kind of medium recipe that earns a permanent spot in the rotation.
A 45-minute cook time that's mostly hands-off simmering or roasting.
A few technique steps to focus on, but nothing that needs special equipment.
Built around thick beef tenderloin medallions, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 thick beef tenderloin medallions
- 1 sheet puff pastry
- 1 cup mushrooms, very finely chopped
- 2 slices prosciutto
- 1 tbsp Dijon mustard
- 1 egg, beaten (for glazing)
- 2 tbsp oil, salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Pat the medallions dry, season with salt and pepper, and sear in the hot oil 1 minute per side just to brown the outside. Cool, then brush with Dijon.
Make the mushroom duxelles: cook the finely chopped mushrooms in a dry pan over medium-high heat 8-10 minutes until all the moisture has gone and they are like a dark paste. Season and cool completely (wet mushrooms make soggy pastry).
Lay out the prosciutto, spread with the mushroom paste, and wrap it around each medallion.
Cut the puff pastry, wrap each medallion tightly, and seal the edges. Chill 20 minutes to firm up.
Brush all over with beaten egg and score the top lightly.
Bake at 400F/200C for 20-25 minutes until the pastry is deep golden and puffed (130F/54C inside for medium-rare).
Rest 5-10 minutes before serving so the juices settle.
The step worth not rushing: Make the mushroom duxelles: cook the finely chopped mushrooms in a dry pan over medium-high heat 8-10 minutes until all the moisture has gone and they are like a dark paste. Season and cool completely (wet mushrooms make soggy pastry).
