Beef Wellington Recipe
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
18 mins
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Total Time
1 hr 23 mins
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Servings
4
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Calories
1021 kcal
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Course
Main Course, Dinner
Beef Wellington Recipe
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This classic beef Wellington recipe is roasted beef tenderloin encrusted in homemade puff pastry for the perfect meal for family and friends.
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Ingredients
- 1 pound total of wild mushrooms (I used button, cremini, shiitake, and oysters)
- 2 small peeled shallots
- 3 garlic cloves
- 3 tablespoons olive oil
- ¼ cup chardonnay
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 2- pound beef tenderloin
- 3 tablespoons yellow or dijon mustard
- ½ recipe of puff pastry or 1 frozen and thawed puff pastry sheet
- 6 slices of ham di parma
- 2 egg yolks whisked with 1 tablespoon whole milk to make an egg wash
- sea salt and fresh cracked pepper to taste
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Instructions
- Preheat the oven to 425°.
- Add the mushrooms, shallots, and garlic to a food processor and pulse on high until the ingredients are about the size of rice. Likewise, you can also finely mince everything on a cutting board with a sharp chef’s knife. Set aside.
- Add 2 tablespoons of olive oil to a large saute pan over low heat and add in the mushroom mixture. Frequently stir and do not burn it.
- Cook for 20 minutes or until the moisture in the mushrooms has evaporated or reduced.
- Deglaze with wine and cook for 5-7 more minutes to evaporate and reduce the wine liquid.
- Fold in parsley, thyme, salt, and pepper until combined, and then set aside on a plate to cool slightly.
- Add the same mushroom pan back to the burner over medium-high heat and add 1 tablespoon of olive oil.
- In the meantime, generously season the beef tenderloin on all sides with salt and pepper and brown it on all sides in the pan with olive oil, about 90 seconds per side.
- Remove from the pan, generously brush it with the mustard on all sides, and let it rest on a plate.
- Next, on a clean surface, lightly dusted with flour, add the puff pastry sheet, and roll it out until it’s about 16”-18” long by 12” wide.
- Overlap 6 slices of ham di parma right in the center of the puff pastry and then spread the mushroom mixture over top of the ham and spread around to completely cover it.
- Put the tenderloin towards the bottom part of the ham and mushroom mixture and roll it forward completely, encrusting the tenderloin.
- Pick up the beef tenderloin, place it back toward the bottom part of the puff pastry, and then roll it forward to wrap it up.
- Pinch the seams together, cut off the excess puff pastry from the sides, and pinch the seams together or twist them together to ensure it is airtight.
- Place on a sheet tray lined with parchment paper and rest in the refrigerator for 20 minutes.
- Next, brush the puff pastry outside on all sides with the egg yolk and milk egg wash.
- Score it with the back side of your knife if desired to make a design and bake at 425° for 18-22 minutes or until a thermometer reads at 120° internally of the beef.
- Remove from the oven at let it rest for 10 minutes before slicing and serving it.
Notes
- Make-Ahead: You can make this recipe up to 1 day in advance of serving it. After you roll up the tenderloin in the puff pastry place it in the refrigerator overnight until ready to bake the next day.
- How to Store: It will hold, covered in plastic in the refrigerator for up to 3 days. It will freeze covered in plastic for up to 2 months. Thaw it in the refrigerator for 1 day before reheating it. It will lose a lot of moisture in the freezer, causing it to be dry and the puff pastry to be soggy.
- How to Reheat: Caution that reheating beef will cause it to go up in temperature, which may overcook it. Place some slices or a chunk in a pan with a lid and bake at 325° for 6-8 minutes or until hot.
- The higher your grade of beef, the more fat and marbling will be on it, rendering a better, juicier flavor.
- You can use whatever type of mushroom you’d like to make the duxelles.
- A typical beef Wellington at a restaurant may cost you around $100 and can feed 2 people. My recipe will cost that same amount and feed 4-5 people.
- Since the tenderloin was pre-seared and the puff pastry needs to bake and turn golden brown, the lowest temperature you could even serve it at is rare, which comes in at around 115° internally.
- You chill the beef wellington in the refrigerator before baking it to cool the butter in the pastry so that it does not sag as soon as you put it in the oven.
- I usually use a serrated knife when slicing this.
Nutrition Information
Show Details
Calories
1021kcal
(51%)
Carbohydrates
22g
(7%)
Protein
51g
(102%)
Fat
80g
(123%)
Saturated Fat
27g
(135%)
Cholesterol
264mg
(88%)
Sodium
409mg
(17%)
Potassium
1190mg
(34%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
346IU
(7%)
Vitamin C
8mg
(9%)
Calcium
56mg
(6%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1021 kcal
% Daily Value*
| Calories | 1021kcal | 51% |
| Carbohydrates | 22g | 7% |
| Protein | 51g | 102% |
| Fat | 80g | 123% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 264mg | 88% |
| Sodium | 409mg | 17% |
| Potassium | 1190mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 56mg | 6% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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