Description
A savory twist on the classic Beef Wellington, infused with cranberry for a unique flavor.
Ingredients
Scale
- 1.5 pounds beef tenderloin, trimmed
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 8 ounces cremini mushrooms, finely diced
- 2 cloves garlic, finely minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 cup homemade cranberry sauce
- 8 ounces prosciutto, paper-thin slices
- 1 sheet puff pastry, thawed
- 1 egg, whisked (for glazing)
Instructions
- Preheat your oven to 400°F.
- Season the beef tenderloin with sea salt and black pepper.
- In a large skillet, heat the olive oil over medium-high heat and sear the beef on all sides for 3-4 minutes until browned.
- Transfer the beef to a plate and let it cool completely.
- Add the finely diced mushrooms to the skillet and sauté until tender and golden brown, about 8-10 minutes.
- Mix in the minced garlic, thyme, and rosemary, cooking for an additional minute until fragrant.
- Remove the skillet from heat and let the mixture cool.
- Spread the cranberry sauce over the cooled beef.
- Lay the prosciutto slices on plastic wrap, overlapping slightly, and distribute the mushroom mixture over it.
- Place the beef in the center and roll the prosciutto around it using the plastic wrap to form a tight log.
- Wrap securely in plastic wrap and refrigerate for 15-20 minutes.
- On a floured surface, roll out the puff pastry into a rectangle large enough to encase the beef.
- Remove the beef from the plastic wrap and position it in the center of the pastry.
- Fold the pastry over the beef, sealing the edges with the whisked egg.
- Place the wrapped beef seam-side down on a baking sheet.
- Brush the top of the pastry with the remaining egg wash and cut small slits in the top for steam to escape.
- Bake for 25-30 minutes until the pastry is golden brown and the internal temperature of the beef reaches 135°F for medium-rare.
- Let the Wellington rest for about 10 minutes before slicing and serving warm.
Notes
- Ensure the beef is at room temperature before searing for even cooking.
- Use homemade cranberry sauce for the best flavor.
- Let the Wellington rest before slicing to maintain juiciness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Spiced Cranberry Beef Wellington, Beef Wellington, Cranberry Beef