Beef Wellington

Beef Wellington is a classic and luxurious dish, perfect for special occasions. It consists of a tender beef fillet coated with a savory mushroom duxelles and wrapped in flaky puff pastry. The result is an impressive and delicious centerpiece that’s sure to wow your guests.

Ingredients

  • 1.5-2 lbs beef tenderloin (center-cut, trimmed)
  • 2 tbsp olive oil (for searing the beef)
  • 1 lb mushrooms (button mushrooms or cremini, finely chopped)
  • 2 tbsp unsalted butter
  • 2 cloves garlic (minced)
  • 1/4 cup dry white wine
  • 2 tbsp fresh thyme (chopped)
  • 1 tbsp Dijon mustard
  • 1 sheet puff pastry (enough to wrap the beef completely)
  • 1 egg (beaten, for egg wash)
  • Salt and pepper to taste

Instructions

  • Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Season the beef tenderloin with salt and pepper, then sear it on all sides until browned, about 2-3 minutes per side. Once seared, remove the beef from the pan and let it cool. Brush the beef with Dijon mustard while it’s cooling.
  • Make the Mushroom Duxelles: In the same skillet, melt the butter over medium heat. Add the finely chopped mushrooms and garlic. Cook, stirring occasionally, until the mushrooms release their moisture and become a dry paste, about 10-12 minutes. Add the white wine and fresh thyme, cook for an additional 2 minutes, and then set aside to cool.
  • Prepare the Pastry: Roll out the puff pastry on a lightly floured surface. The pastry should be large enough to fully wrap the beef. Place a layer of plastic wrap on the pastry, then spread the mushroom mixture evenly on top, leaving about 1 inch of space on the edges.
  • Assemble the Wellington: Place the cooled beef in the center of the mushroom-covered pastry. Roll the beef tightly in the pastry, using the plastic wrap to help. Seal the edges of the pastry and trim any excess. Brush the entire pastry with the beaten egg.
  • Bake: Preheat the oven to 400°F (200°C). Place the wrapped beef on a baking sheet lined with parchment paper. Bake for 30-35 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 120°F (49°C) for rare, or 130°F (54°C) for medium-rare.
  • Rest and Serve: Let the Beef Wellington rest for 10 minutes before slicing. Serve with your favorite sides, such as roasted vegetables or mashed potatoes.
Beef Wellington