Prepare to elevate your cooking game with the most luxurious and show-stopping dish in the culinary world - Beef Wellington! This iconic British recipe transforms a simple beef tenderloin into a breathtaking masterpiece that will have your guests gasping in awe. Imagine cutting through layers of golden, flaky puff pastry to reveal perfectly cooked, tender beef nestled on a bed of rich, earthy mushroom duxelles - it's not just a meal, it's a gastronomic experience that screams elegance and sophistication.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 2 lbs beef tenderloin
- 1 package puff pastry
- 8 oz mushrooms, finely chopped
- 1 egg, beaten
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Remove beef tenderloin from refrigerator 1 hour before cooking to reach room temperature. Pat dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a heavy skillet over high heat. Sear the beef tenderloin on all sides until a golden-brown crust forms, approximately 2-3 minutes per side. Remove from heat and let cool completely.
- In the same skillet, sauté finely chopped mushrooms until they release their moisture and become dry and golden. Allow the mushroom mixture (duxelles) to cool completely.
- Brush the cooled beef tenderloin with Dijon mustard, ensuring an even coating.
- Roll out the puff pastry on a lightly floured surface into a rectangle large enough to fully wrap the tenderloin.
- Spread the cooled mushroom duxelles evenly over the puff pastry, leaving a small border around the edges.
- Place the mustard-coated beef tenderloin in the center of the pastry and carefully wrap the pastry around the meat, sealing the edges by pressing and folding.
- Trim any excess pastry and use it for decorative purposes if desired. Brush the entire surface with beaten egg for a golden finish.
- Refrigerate the wrapped Wellington for 15-20 minutes to help set the pastry.
- Preheat the oven to 425°F (220°C). Place the Wellington on a baking sheet lined with parchment paper.
- Bake for 35-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F for medium-rare.
- Remove from oven and let rest for 10 minutes before slicing to allow juices to redistribute.
- Slice into thick portions and serve immediately with your choice of side dishes.
Tips
- Temperature is key: Always allow your beef to come to room temperature before cooking to ensure even searing and consistent doneness.
- Moisture is the enemy: Pat your beef completely dry and ensure your mushroom duxelles are thoroughly cooked to prevent soggy pastry.
- Chill before baking: Refrigerating the wrapped Wellington helps set the pastry and prevents it from becoming too soft during baking.
- Use a meat thermometer: For perfect results, aim for 125°F for medium-rare, as the meat will continue cooking slightly after removing from the oven.
- Let it rest: Always allow the Wellington to rest for 10 minutes after baking to redistribute the juices and make slicing easier.
- Choose high-quality ingredients: Premium beef tenderloin, fresh mushrooms, and all-butter puff pastry make a significant difference in the final result.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 120mg
