Beef Wellington

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Beef Wellington is a show-stopping dish consisting of a tender beef fillet coated with mushroom duxelles and pâté, then wrapped in puff pastry and baked to golden perfection. It’s an impressive and flavorful centerpiece for any holiday feast.

Beef Wellington

Prep Time:

45 minutes

Cook Time:

45 minutes

Total Time:

1 hour 30 minutes

Ingredients

  • 1 (2 to 2.5 lb) beef tenderloin (center-cut)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 12 oz (340g) mushrooms (button, cremini, or a mix), finely chopped
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 2 tablespoons fresh thyme, chopped
  • 4 oz (115g) pâté (optional, can use foie gras or chicken liver pâté)
  • 1 package (14 oz) puff pastry, thawed
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)

How to Make ?

  1. Prepare the Beef:

    • Preheat your oven to 400°F (200°C).
    • Season the beef tenderloin generously with salt and pepper.
    • Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until golden brown, about 2-3 minutes per side.
    • Once seared, remove from the skillet and let it cool slightly. Brush the beef with Dijon mustard, ensuring an even coat. Set aside.

  2. Prepare the Mushroom Duxelles:

    • In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
    • Add the chopped mushrooms and cook for 10-15 minutes, stirring occasionally, until the mushrooms release their moisture and most of it evaporates.
    • Add the wine and thyme and cook for another 3-4 minutes until the mixture is dry and the liquid has evaporated. Remove from heat and let the duxelles cool.

  3. Assemble the Wellington:

    • Lay out a large piece of plastic wrap on a flat surface. Place a layer of prosciutto (optional) on the plastic wrap. Spread the cooled mushroom duxelles evenly over the prosciutto, ensuring it covers the entire surface.
    • If using pâté, spread a thin layer of pâté over the beef.
    • Place the beef in the center and roll it tightly in the plastic wrap. Chill in the fridge for 15-30 minutes to firm up.

  4. Wrap with Puff Pastry:

    • Roll out the puff pastry on a floured surface into a rectangle large enough to completely wrap the beef.
    • Unwrap the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry around the beef, trimming any excess. Seal the edges well, brushing the edges with a bit of water to ensure they stick.
    • Transfer the wrapped Wellington to a baking sheet lined with parchment paper, seam side down.

  5. Egg Wash:

    • Beat the egg with 1 tablespoon of water to make an egg wash. Brush the entire surface of the puff pastry with the egg wash for a golden finish.

  6. Bake the Wellington:

    • Place the Beef Wellington in the preheated oven and bake for 25-35 minutes, or until the pastry is golden brown and puffed. For medium-rare, the internal temperature of the beef should reach about 125°F (52°C).
    • If the pastry browns too quickly, cover it loosely with foil and continue baking until done.

  7. Rest and Serve:

    • Once the Wellington is baked, remove it from the oven and let it rest for 10 minutes before slicing.
    • Slice into thick portions and serve with your favorite sides (like roasted vegetables, mashed potatoes, or a salad).
Beef Wellington
Beef Wellington

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