Name: Beef Wellington Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: British
Ingredients: 1 beef tenderloin (about 12 oz); ½ tsp salt; ¼ tsp black pepper; 1 tbsp olive oil; 2 tbsp Dijon mustard; 8 oz mushrooms, finely chopped; 2 cloves garlic, minced; 1 tbsp butter; ½ tsp salt; ¼ tsp black pepper; 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash)

Description

Classic Beef Wellington combines tender, juicy beef tenderloin coated with flavorful mushroom duxelles and Dijon mustard, all wrapped in a crispy, golden puff pastry. This elegant dish is perfect for special occasions and guarantees an impressive presentation with deliciously tender meat inside a flaky crust.

Ingredients

Scale

Beef

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

Pastry

1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

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Instructions

Prepare the beef: Season the beef tenderloin evenly with ½ tsp salt and ¼ tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and brush the entire beef surface with 2 tbsp Dijon mustard. Let it cool.
Make the mushroom duxelles: In the same skillet, melt 1 tbsp butter over medium heat. Add the finely chopped mushrooms and minced garlic, seasoning with ½ tsp salt and ¼ tsp black pepper. Cook, stirring occasionally, until the mushrooms reduce and the mixture becomes dry, about 8-10 minutes. Remove from heat and let it cool.
Assemble the Wellington: Roll out the thawed puff pastry on a floured surface. Spread the cooled mushroom duxelles evenly over the pastry, leaving a border around the edges. Place the beef tenderloin on top. Carefully wrap the pastry around the beef, sealing all edges. Trim any excess pastry if needed.
Egg wash and bake: Transfer the wrapped beef onto a baking sheet lined with parchment paper. Brush the entire puff pastry with the beaten egg to ensure a golden crust. Score the top gently with a knife for decoration if desired. Preheat your oven to 400°F (200°C).
Bake and rest: Bake the Beef Wellington for about 25-30 minutes until the pastry is golden brown and crisp. Remove from oven and let it rest for 5-10 minutes before slicing and serving to allow the juices to redistribute.

Notes

Let the beef and mushroom mixture cool before wrapping to prevent the puff pastry from becoming soggy.
You can prepare mushroom duxelles a day ahead and refrigerate to save time.
For even cooking, use a meat thermometer; medium rare is achieved at 130-135°F (54-57°C).
Make sure puff pastry is thoroughly thawed but still cold to facilitate wrapping.