Beef Wellington
A classic British showstopper: seared beef tenderloin wrapped in mushroom duxelles and puff pastry, then roasted until golden. Impressive enough for a special dinner, achievable at home with careful timing.
- Total time
- 55 min
- Servings
- 4
- Calories
- 715
- Protein
- 48g
Ingredients
- 1.5 lbs beef tenderloin, center-cut
- 1 lb mushrooms, cremini or button
- 2 medium shallots
- 1 14-oz package puff pastry, thawed
- 3 tbsp Dijon mustard
- 1 large egg
- 1 to taste salt and pepper
Instructions
- 1
Chop each mushroom into pieces no larger than a grain of rice, creating a fine crumble; you should have about 4 cups when done.
- 2
Peel the shallots, then slice them lengthwise from root to tip into pieces the size of a pencil tip.
- 3
Pat the beef dry all over with paper towels, then season the entire surface with salt and pepper until it feels slightly gritty.
- 4
Set the oven to 400°F and wait for the indicator light or beep to signal it is fully heated, about 10 minutes.
- 5
Place a 12-inch skillet over medium-high heat, then add 1 tablespoon of olive oil and wait until it shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 6
Place the beef in the center of the skillet and leave it untouched for 2 minutes until the underside turns deep brown, like caramel.
- 7
Using tongs, flip the beef and sear the opposite side for 2 minutes until it is also deep brown, then remove it to a plate.
- 8
In the same skillet over medium heat, add 1 tablespoon of olive oil, then immediately add the chopped mushrooms and minced shallots.
- 9
Stir the mixture once every 30 seconds for 10 minutes, until all the moisture has evaporated and the mixture looks like damp sawdust.
- 10
Spread the mushroom mixture on a plate to cool for 5 minutes until it is no longer steaming.
- 11
Spread 3 tablespoons of Dijon mustard across the entire surface of the cooled beef, covering it like paint on a board.
- 12
Spread the cooled mushroom mixture evenly over the mustard layer, pressing gently so it adheres to the beef.
- 13
Thaw the puff pastry on the counter for 5 minutes, then lay one sheet on a work surface and place the beef in the center.
- 14
Fold the pastry up and around the beef like wrapping a gift, sealing the edges together by pressing with your fingertips.
- 15
Crack the egg into a small bowl, whisk it with a fork until completely uniform, then brush the entire pastry surface with the egg wash.
- 16
Place the wrapped beef on a sheet pan and slide it into the preheated 400°F oven for 25 minutes until the pastry is golden brown, like honey.
- 17
Remove the sheet pan from the oven and let the beef rest on the pan for 5 minutes before slicing.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- paper towels
- tongs
- wooden spoon
- sheet pan
- small bowl
- fork
- pastry brush
- meat thermometer (optional)
- oven
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