Description
This Beef Wellington Perfection Recipe takes your cooking to the next level with a beautifully tender beef tenderloin, wrapped in a rich mushroom duxelles, then encased in a buttery, golden puff pastry. A showstopper for any special occasion, this dish is both sophisticated and indulgent. Whether you’re celebrating a holiday or impressing guests at a dinner party, Beef Wellington is sure to leave a lasting impression.
Ingredients
Scale
For the Beef:
- 1 (2-3 lb) beef tenderloin, trimmed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 tablespoons Dijon mustard
For the Mushroom Duxelles:
- 1 lb cremini or white mushrooms, finely chopped
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1 tablespoon fresh thyme leaves, chopped
- Salt and freshly ground black pepper to taste
For the Puff Pastry:
- 1 package of puff pastry (2 sheets, thawed if frozen)
- 1 egg (for egg wash)
- 2 tablespoons flour (for dusting)
Instructions
- Prepare the Beef:
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a large skillet over high heat.
- Season the beef tenderloin with salt and pepper.
- Sear the beef on all sides in the hot skillet for about 2-3 minutes per side until well-browned.
- Remove the beef from the pan and let it cool for a few minutes.
- Brush the beef with Dijon mustard to coat evenly, then set aside to cool completely.
- Make the Mushroom Duxelles:
- In the same skillet, melt the butter over medium heat.
- Add the chopped mushrooms, onion, and garlic. Cook for about 8-10 minutes, stirring frequently, until the mushrooms release their moisture and most of the liquid has evaporated.
- Add the white wine (if using) and cook for another 2-3 minutes.
- Stir in the fresh thyme, salt, and pepper, then remove the mixture from the heat and set aside to cool.
- Assemble the Wellington:
- Lay a sheet of plastic wrap on a clean surface. Spread the cooled mushroom duxelles evenly on the plastic wrap, forming a rectangle large enough to wrap the beef.
- Place the beef in the center of the mushroom mixture. Use the plastic wrap to roll the beef tightly in the mushrooms, then refrigerate for 15-20 minutes to set.
- Roll out the puff pastry on a lightly floured surface to a size large enough to wrap the beef completely.
- Unwrap the beef from the plastic wrap and place it in the center of the puff pastry.
- Wrap the Beef:
- Fold the edges of the puff pastry over the beef, sealing it tightly. If there is any excess pastry, trim it away and use it to cover any exposed areas.
- Transfer the wrapped beef to a baking sheet lined with parchment paper, seam-side down.
- Bake the Beef Wellington:
- Preheat the oven to 400°F (200°C).
- Beat the egg and brush it over the top of the pastry for a golden finish.
- Bake the Beef Wellington for 40-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125-130°F (52-54°C) for medium-rare. For medium, cook to 135°F (57°C).
- Let the Beef Wellington rest for 10 minutes before slicing.
- Serve:
- Slice the Beef Wellington into thick portions and serve with roasted vegetables, mashed potatoes, or a simple green salad.
- Prep Time: 30
- Cook Time: 40
- Category: Main Course