Description
This classic Beef Wellington recipe features a tender beef tenderloin coated with flavorful Dijon mustard, wrapped in a mushroom duxelles and flaky puff pastry, then baked to golden perfection. Perfect for special occasions and elegant dinners, this dish combines rich, savory flavors with a beautiful presentation.
Ingredients
Scale
Beef and Seasoning
- 1 beef tenderloin (about 12 oz)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
Mushroom Duxelles
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
Assembly
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Season and Sear the Beef: Pat the beef tenderloin dry and season it evenly with ½ tsp salt and ¼ tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear the beef on all sides for about 2 minutes each, until browned but still rare inside. Remove from heat and brush the beef with 2 tbsp Dijon mustard. Let it cool.
- Prepare the Mushroom Duxelles: In the same skillet, melt 1 tbsp butter over medium heat. Add the finely chopped mushrooms and 2 minced garlic cloves. Cook, stirring frequently, until the mushrooms release their moisture and it’s mostly evaporated, about 8 to 10 minutes. Season with ½ tsp salt and ¼ tsp black pepper. Remove from heat and let cool.
- Wrap the Beef: Roll out the thawed puff pastry on a lightly floured surface. Spread the cooled mushroom duxelles evenly over the pastry, leaving space at the edges. Place the seared beef in the center, then carefully wrap the pastry around the beef, sealing the edges by pressing firmly. Trim any excess pastry. Brush the entire pastry surface with the beaten egg to create a golden glaze.
- Bake the Wellington: Preheat your oven to 400°F (200°C). Place the wrapped beef seam-side down on a baking sheet lined with parchment paper. Bake for 25-30 minutes until the pastry is golden brown and crisp, and the internal temperature of the beef reaches about 125°F (52°C) for medium-rare.
- Rest and Serve: Remove the Beef Wellington from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and ensures a moist interior. Slice and serve immediately for an elegant presentation and rich flavor.
Notes
- Use a meat thermometer to check the internal temperature for perfect doneness.
- Let each component cool before assembly to prevent soggy pastry.
- The mushroom duxelles can be prepared a day ahead and refrigerated.
- Resting the Wellington is crucial to keep it juicy and prevent the pastry from getting soggy.
- You can add a layer of prosciutto around the beef before wrapping it in puff pastry for added flavor and moisture barrier.
