Description
Beef Wellington from my family’s treasured cookbook brings pure comfort straight to your dinner table. Tender beef wrapped in golden pastry makes this classic British dish a showstopper for special occasions.
Ingredients
Scale
Main Ingredients:
- 2 lb beef tenderloin (center-cut)
- 1 lb mushrooms (finely chopped, such as cremini or button)
- 8 oz pate (such as foie gras or chicken liver pate)
- 1 sheet of puff pastry (thawed if frozen)
Supporting Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 shallot (finely chopped)
- 1 tablespoon fresh thyme (chopped)
Finishing Ingredients:
- 1 egg (beaten, for egg wash)
- Salt and pepper (to taste)
- Flour (for dusting)
Instructions
- Season the 2 lb beef tenderloin generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy skillet over high heat until almost smoking. Sear the tenderloin for 2-3 minutes on each side until a golden-brown crust forms.
- Remove tenderloin from skillet and brush evenly with 2 tablespoons Dijon mustard. Let the meat cool completely in the refrigerator for 20 minutes.
- Melt 2 tablespoons butter in the same skillet. Add 2 minced garlic cloves, 1 finely chopped shallot, and 1 lb finely chopped mushrooms. Cook for 10 minutes until moisture completely evaporates.
- Stir in 1 tablespoon chopped thyme, and season mushroom mixture with salt and pepper. Allow duxelles to cool completely.
- Roll out 1 thawed puff pastry sheet on a lightly floured surface. Spread 8 oz pate in a thin layer across the center of the pastry.
- Spread cooled mushroom duxelles over the pate. Place cooled tenderloin in the center of the pastry.
- Carefully wrap the pastry around the beef, sealing edges with beaten egg. Trim any excess pastry and crimp edges tightly.
- Brush entire surface with beaten egg. Cut 2-3 small vents on top of the pastry to release steam.
- Refrigerate assembled Wellington for 15 minutes. Preheat oven to 425°F.
- Bake the Wellington at 425°F for 35-40 minutes until pastry is golden brown and beef reaches 125°F for medium-rare.
- Remove from oven and rest for 10 minutes before slicing. Serve immediately while pastry remains crisp.
Notes
- Splurge on a high-quality beef tenderloin for the best flavor and texture in your Wellington.
- Chill the duxelles completely before spreading on the pastry to prevent soggy layers.
- Use a meat thermometer to ensure the beef reaches your preferred doneness without overcooking.
- Brush the pastry with egg wash for a gorgeous golden-brown finish that looks professional and appetizing.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Beef
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 630 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 140 mg