Description
This classic Beef Wellington recipe features a tender beef tenderloin coated with a savory mushroom duxelles and Dijon mustard, all wrapped in golden, flaky puff pastry. Perfectly baked to your desired doneness, this elegant dish is ideal for special occasions or impressive dinners.
Ingredients
Scale
Beef and Pastry
- 1 beef tenderloin (about 12 oz)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Mushroom Duxelles
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the Beef: Season the beef tenderloin with ½ teaspoon salt and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let cool slightly.
- Make the Mushroom Duxelles: In the same skillet, add 1 tablespoon butter. Sauté the finely chopped mushrooms and minced garlic with ½ teaspoon salt and ¼ teaspoon black pepper over medium heat until the mixture releases moisture and becomes paste-like, about 8-10 minutes. Remove from heat and let cool.
- Coat Beef with Mustard: Brush the cooled beef tenderloin with 2 tablespoons Dijon mustard evenly over all sides.
- Assemble the Wellington: Roll out the thawed puff pastry on a clean surface. Spread the mushroom duxelles evenly over the pastry, then place the beef in the center. Carefully wrap the puff pastry around the beef, sealing the edges. Place the wrapped beef seam-side down on a baking sheet.
- Egg Wash: Brush the entire pastry with the beaten egg to ensure a golden crust.
- Bake: Preheat oven to 400°F (200°C). Bake the wrapped beef for 25–30 minutes, or until the puff pastry is golden brown and the internal beef temperature reaches your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
- Rest and Serve: Let the Beef Wellington rest for 10 minutes before slicing to allow juices to redistribute. Slice into portions and serve immediately.
Notes
- Use a meat thermometer to ensure accurate cooking to your preferred doneness.
- Allow the beef and mushroom mixture to cool before assembly to prevent soggy pastry.
- If puff pastry is not thawed, allow it to come to room temperature for easier handling.
- For extra flavor, add fresh herbs like thyme or rosemary to the mushroom duxelles.
- Resting the finished Wellington is important for juicy, tender slices.
