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Beef Wellington

Beef Wellington is an elegant dish that combines flaky pastry, juicy beef, and earthy mushroom duxelles, making it a perfect centerpiece for special occasions.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main
Cuisine: American
Keyword: Elegant, Special Occasion
Servings: 6 servings

Ingredients

Main Ingredients

  • 2 tablespoons Olive Oil
  • 2 pounds Center-Cut Beef Tenderloin Cleaned of excess fat
  • 2 teaspoons Salt
  • 1 tablespoon Dijon Mustard
  • 12 ounces Mushrooms Finely chopped
  • 2 tablespoons Unsalted Butter
  • 2 cloves Garlic Minced
  • 1 tablespoon Fresh Thyme Leaves
  • 4 ounces Pâté or Liverwurst Optional
  • 1 package Puff Pastry Thawed
  • 1 egg Beaten Egg For egg wash

Instructions

  • Step 1: Sear the Beef Tenderloin. Heat olive oil in a skillet over medium-high heat. Season beef with salt and sear on all sides for 2-3 minutes until golden-brown. Remove and let rest.
  • Step 2: Prepare the Mushroom Duxelles. In the same skillet, melt butter and add mushrooms. Sauté until moisture is released, about 8-10 minutes. Add garlic and thyme, cooking for 2 more minutes. Transfer to a bowl to cool.
  • Step 3: Assemble the Wellington. Spread Dijon mustard over the beef. If using, spread pâté over the beef. Lay out plastic wrap and spread the cooled mushroom mixture on it.
  • Step 4: Wrap the Beef. Place the beef in the center of the mushroom layer and roll it up tightly in the plastic wrap. Refrigerate for 30 minutes.
  • Step 5: Preheat the Oven. Preheat your oven to 400°F (200°C). Roll out the puff pastry into a large rectangle.
  • Step 6: Encase the Beef in Puff Pastry. Remove beef from plastic wrap, place in the center of the pastry, and wrap it, sealing edges with beaten egg. Brush the top with more egg.
  • Step 7: Bake the Wellington. Place on a baking sheet lined with parchment paper and bake for 25-30 minutes until golden brown. Let rest for 10 minutes before slicing.

Equipment

  • Large Skillet
  • Plastic Wrap
  • Baking Sheet
  • Parchment Paper
  • Meat Thermometer

Notes

Use high-quality beef for the best flavor. Chill the wrapped beef before baking to ensure flaky pastry. Make sure the mushroom mixture is cool before wrapping.