Borsari Beef Wellington

Beef Wellington is the ultimate celebration dish, a centerpiece that brings both elegance and comfort to the table. Wrapped in golden puff pastry, tender beef tenderloin meets a rich mushroom duxelles, all elevated by the layered flavors of Borsari Savory Seasoning and Borsari Cracked Pepper Seasoning. The Savory blend infuses the mushrooms with rosemary and sage, while the Cracked Pepper gives the beef a bold, confident flavor. Serve this showstopping dish at the holidays or any special occasion, and watch it disappear slice by slice.

Prep Time: 45 mins
Cook Time: 45 mins
Servings: 6

Ingredients

• 1 center-cut beef tenderloin (about 2 lbs)
• 2 tbsp Borsari Cracked Pepper Seasoning
• 2 tbsp Borsari Savory Seasoning
• 2 tbsp Borsari Olive Oil
• 8 oz mushrooms, very finely chopped
• 2 shallots, minced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 8 slices prosciutto
• 2 tbsp Dijon mustard
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Season beef generously with Borsari Cracked Pepper Seasoning. Heat Borsari Olive Oil in a skillet and sear beef on all sides until browned, about 2 minutes per side. Remove and let cool.
2. In the same skillet, melt butter. Add mushrooms, shallots, and garlic. Cook until moisture evaporates, about 10 minutes. Stir in Borsari Savory Seasoning. Cool completely.
3. Lay prosciutto slices slightly overlapping on a sheet of plastic wrap. Spread mushroom mixture evenly over prosciutto. Place beef on top, then brush beef with Dijon mustard. Roll tightly using the plastic wrap, then chill 15 minutes.
4. Preheat oven to 425°F. Roll puff pastry on a floured surface. Unwrap beef and place in the center. Fold pastry over to seal, trimming excess. Brush with egg wash.
5. Place seam-side down on a baking sheet. Brush top with more egg wash and score lightly with a knife for decoration.
6. Bake 40 to 45 minutes, until pastry is golden and beef reaches 125°F (medium-rare). Rest 10 minutes before slicing.

Pro Tips

• Keep it crisp: To avoid soggy pastry, make sure the mushroom mixture is fully cooked down and cooled before wrapping.
• Make-ahead: You can assemble the Wellington up to 1 day in advance and refrigerate before baking.
• Elegant touch: Serve with a red wine reduction or creamy horseradish sauce for a restaurant-worthy finish.