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Easy Beef Wellington

Beef Wellington
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Impress guests with my easy Beef Wellington recipe tested in my Texas kitchen Comfort food familyapproved and surprisingly simple Get the recipe

Ingredients

Scale
  • 1 (2-3 pound) beef tenderloin roast, trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 pound cremini mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup dry sherry or Madeira wine
  • 1 sheet (14.1 ounces) frozen puff pastry, thawed
  • 1 large egg, beaten
  • Dijon mustard

Instructions

  • Sear the Beef: Pat the beef tenderloin dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. This creates a beautiful crust and locks in the juices.
  • Cool the Beef: Remove the beef from the skillet and let it cool completely. This is important so the puff pastry doesn’t melt when you wrap it.
  • Make the Duxelles: While the beef is cooling, prepare the mushroom duxelles. In the same skillet, add the chopped mushrooms, shallots, and garlic. Cook over medium heat until the mushrooms release their liquid and it evaporates, about 8-10 minutes. Add the thyme and sherry/Madeira wine and cook for another 2-3 minutes until the liquid is absorbed. Season with salt and pepper to taste. The duxelles should be a thick, flavorful paste. Let it cool completely.
  • Assemble the Wellington: Spread a thin layer of Dijon mustard over the cooled beef tenderloin. This adds a tangy counterpoint to the richness of the beef and mushroom. Then, evenly spread the cooled mushroom duxelles over the mustard-coated beef.
  • Wrap in Puff Pastry: On a lightly floured surface, roll out the puff pastry to a rectangle large enough to wrap around the beef. Place the beef in the center of the pastry and wrap it tightly, sealing the edges with a little water or egg wash. Trim off any excess pastry.
  • Decorate and Bake: Brush the entire Wellington with the beaten egg. This will give it a beautiful golden-brown color. You can also use the extra pastry to cut out decorative shapes and attach them to the top with egg wash. Bake in a preheated oven at 400°F (200°C) for 30-40 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium.
  • Rest and Serve: Let the Wellington rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful beef.

Find it online: https://familiesrecipes.com/beef-wellington/