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Beef Wellington

A classic dish combining perfectly seared beef tenderloin with mushroom duxelles and flaky puff pastry for an impressive meal.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British, French
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef tenderloin, trimmed 1.5-2 lb is recommended
  • 1 tbsp olive oil For searing the beef
  • to taste none Salt and freshly ground black pepper For seasoning
  • 1 tbsp butter For sautéing the mushrooms
  • 1 lb cremini mushrooms, finely chopped For the duxelles
  • 2 none shallots, finely chopped For the duxelles
  • 2 cloves garlic, minced For flavoring the duxelles
  • 1/4 cup dry sherry (optional) For additional flavor
  • 1/4 cup Dijon mustard To spread over the beef
  • 1 package (14.1 oz) refrigerated puff pastry, thawed For wrapping the beef
  • 1 none egg, beaten For egg wash

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Season the beef tenderloin generously with salt and pepper.
  3. Heat olive oil in an oven-safe skillet over high heat. Sear the tenderloin on all sides until nicely browned (about 2-3 minutes per side).
Prepare the Duxelles
  1. In the same skillet, melt the butter over medium heat.
  2. Add the shallots and cook until softened (about 3 minutes).
  3. Add the mushrooms and garlic, and cook until the mushrooms have released their moisture and are browned (about 8-10 minutes).
  4. If using, stir in the sherry and cook for another minute until slightly reduced.
  5. Season with salt and pepper. Set aside to cool.
Assemble the Wellington
  1. Spread the Dijon mustard evenly over the seared beef tenderloin.
  2. Spread the cooled duxelles evenly over the mustard.
  3. Carefully unroll the puff pastry on a lightly floured surface.
  4. Place the beef tenderloin in the center of the pastry.
  5. Fold the pastry over the beef, tucking in the edges to create a neat parcel.
  6. Crimp the edges to seal.
Bake the Wellington
  1. Brush the pastry with the beaten egg.
  2. Place the Wellington seam-side down on a baking sheet.
  3. Bake for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130-135°F (54-57°C) for medium-rare.
Rest and Serve
  1. Remove the Wellington from the oven and let it rest for 10-15 minutes before slicing and serving.

Notes

Don’t overcrowd the pan when searing the beef and ensure the duxelles cool completely before assembling. High-quality puff pastry contributes to a better result.