Best 2 Prosciutto Wrapped Beef Wellington Without Pate Recipes

Tantalize your taste buds with Prosciutto-Wrapped Beef Wellington Without Pâté, a symphony of flavors that will elevate any special occasion. This culinary masterpiece combines the richness of beef tenderloin, the salty savor of prosciutto, and the earthy elegance of mushrooms, all enveloped in a flaky puff pastry.

Indulge in three variations of this delectable dish:

1. Classic Prosciutto-Wrapped Beef Wellington: Experience the timeless combination of beef tenderloin, prosciutto, mushrooms, and a velvety duxelles filling, wrapped in golden puff pastry.

2. Goat Cheese and Spinach-Stuffed Beef Wellington: Delight in a harmonious blend of beef tenderloin, creamy goat cheese, earthy spinach, and savory mushrooms, encased in a crispy puff pastry crust.

3. Sun-Dried Tomato and Basil Beef Wellington: Embark on a Mediterranean adventure with sun-dried tomatoes, aromatic basil, and juicy mushrooms, complementing the tender beef tenderloin, all wrapped in a flaky pastry.

Each variation promises a unique taste sensation, catering to diverse palates and preferences. Whether you seek a traditional classic or crave innovative flavor combinations, these recipes offer an unforgettable culinary experience.

Let's cook with our recipes!

SHOW-STOPPING BEEF WELLINGTON RECIPE BY TASTY

Show-Stopping Beef Wellington Recipe by Tasty image

The ultimate beef Wellington can seem difficult to make, but each step is actually pretty simple. After cooking the seasoned beef, brush it with mustard and store in the fridge. Then fry up some chopped mushrooms and shallots in butter before wrapping the beef in prosciutto and the mushroom mixture. All that's left is unraveling some store-bought puff pastry and making a beautiful, woven, floral design before baking. It's hard to cut into this masterpiece, but the taste is worth it!

Provided by Matthew Johnson

Categories Dinner

Yield 12 servings

Number Of Ingredients 12

Ingredients

3 lb center-cut beef tenderloin
kosher salt, to taste
black pepper, to taste
2 tablespoons canola oil
¼ cup english mustard
1 tablespoon butter
2 shallots, minced
2 lb cremini mushroom, minced
5 cloves garlic, minced
½ lb prosciutto, thinly sliced, or ham
1 sheet puff pastry
2 eggs, beaten

Steps:

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.
Brush the mustard on all sides of the meat while it's still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste.
Remove the mushrooms from the pan and let cool completely.
Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
Lay overlapping strips of prosciutto on the plastic into an even square layer.
Spread a layer of the mushrooms evenly over the prosciutto.
Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington's shape. Place in the refrigerator for 15 minutes.
Preheat oven to 400°F (200°C).
Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
Decorate with additional pastry (optional). Sprinkle with kosher salt.
Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
Enjoy!

Nutrition Facts : Calories 387 calories, Carbohydrate 13 grams, Fat 21 grams, Fiber 1 gram, Protein 35 grams, Sugar 1 gram

PROSCIUTTO-WRAPPED BEEF WELLINGTON WITHOUT PATE

Prosciutto-Wrapped Beef Wellington without Pate image

The best beef Wellington without pate I've ever eaten and this one was inspired by one of my idols, Gordon Ramsay.

Provided by GhostEXE

Categories Pork Recipes

Time 1h45m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ pounds beef tenderloin steak
salt and ground black pepper to taste
1 tablespoon olive oil
3 tablespoons mustard
2 ½ cups cremini mushrooms
5 slices prosciutto
2 egg yolks, beaten
coarse salt to taste
1 sheet frozen puff pastry, thawed

Steps:

Season beef with salt and pepper. Heat oil in a pan over medium-high heat. Brown beef on all sides, about 7 minutes total. Brush beef with mustard and set aside.
Blend mushrooms, salt, and pepper using an electric blender or food processor to a puree consistency; do not add oil or water.
Heat a pan over medium-high heat. Fry mushroom puree until moisture is gone, about 10 minutes. Remove from heat and let mixture cool in a refrigerator for 10 minutes.
Cut about 18 inches of plastic wrap. Center prosciutto on the plastic; spread mushroom mixture on top of prosciutto vertically, from left to right. Place beef on top, in the middle of the mixture. Roll the plastic wrap tightly so that the entire tenderloin is wrapped in prosciutto. Refrigerate for 15 minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Remove beef from plastic wrap carefully; it should hold together well after being chilled. Roll puff pastry out using a rolling pin and place beef in the middle. Wrap beef with pastry and tuck in the sides, discarding any extra pastry, to get a nice round top. Brush with egg yolks, score using a fork or a knife, and top with coarse salt.
Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes, or to desired doneness.

Nutrition Facts : Calories 540.1 calories, Carbohydrate 20 g, Cholesterol 168.4 mg, Fat 32 g, Fiber 1.7 g, Protein 40.5 g, SaturatedFat 9.6 g, Sodium 596.9 mg, Sugar 0.4 g

Tips:

To ensure even cooking, use a meat thermometer to check the internal temperature of the beef tenderloin. It should reach 135°F (57°C) for medium-rare.
If you don't have a meat thermometer, you can also check the doneness of the beef by pressing on it gently. It should feel firm but still slightly springy.
To make the wrapping process easier, slightly overlap the prosciutto slices as you wrap them around the beef tenderloin.
To prevent the pastry from becoming soggy, brush the inside of the puff pastry sheet with a beaten egg before adding the beef tenderloin.
Bake the beef Wellington in a preheated oven to ensure even cooking.
Let the beef Wellington rest for at least 15 minutes before slicing and serving. This will allow the juices to redistribute and the flavors to meld.

Conclusion:

This prosciutto-wrapped beef Wellington is a showstopping dish that is perfect for special occasions. With its tender beef, flavorful prosciutto, and flaky puff pastry, it is sure to impress your guests. The recipe is relatively easy to follow, but it does require some time and effort. However, the results are well worth it. So, if you are looking for a special dish to make for your next dinner party, give this prosciutto-wrapped beef Wellington a try. You won't be disappointed.