Indulge in the ultimate culinary experience with our Individual Beef Wellington with Mushroom Sauce! This classic British dish transforms tender beef tenderloin into a gourmet masterpiece, all wrapped in flaky puff pastry and complemented by a rich mushroom sauce. Perfect for impressing guests or treating yourself to a luxurious dinner, this recipe is easier than you think! Ready to elevate your cooking game and wow your taste buds? Let’s dive into the deliciousness that awaits!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 lb beef tenderloin, cut into 4 pieces
- 1 cup mushrooms, finely chopped
- 4 sheets puff pastry
- 1 egg, beaten (for egg wash)
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup beef broth (for sauce)
- 2 tbsp butter (for sauce)
Instructions
- Prepare the beef: Pat the tenderloin pieces dry with paper towels. Season generously with salt and pepper on all sides.
- Sear the beef: Heat olive oil in a heavy skillet over high heat. Quickly sear each piece of tenderloin for 1-2 minutes on each side until a golden-brown crust forms. Remove from heat and let cool completely.
- Prepare mushroom duxelles: Finely chop mushrooms and sauté in a pan over medium heat until all moisture evaporates and they become a paste-like consistency. Season with salt and pepper. Allow to cool completely.
- Assemble Wellington: Roll out puff pastry sheets. Brush each piece of cooled beef with Dijon mustard. Spread a thin layer of mushroom duxelles on the pastry, then place the beef in the center.
- Wrap the Wellington: Carefully fold the pastry around each piece of beef, sealing the edges by brushing with beaten egg. Trim excess pastry and crimp edges to seal completely.
- Chill the Wellingtons: Refrigerate the wrapped beef for 15-20 minutes to help pastry set and prevent soggy bottoms.
- Prepare for baking: Preheat oven to 425°F (220°C). Place Wellingtons on a baking sheet, brush with remaining egg wash for a golden finish.
- Bake: Cook for 25-30 minutes until pastry is golden brown and beef reaches desired internal temperature (125°F for medium-rare).
- Make mushroom sauce: In the same skillet used for searing, deglaze with beef broth. Reduce by half, whisk in butter, and season to taste.
- Rest and serve: Let Wellingtons rest for 5-10 minutes after removing from oven. Slice and serve with warm mushroom sauce.
Tips
- Choose Quality Beef: Opt for high-quality beef tenderloin for the best flavor and tenderness. Freshness matters!
- Sear at High Heat: Ensure your skillet is hot enough when searing the beef to achieve that perfect golden-brown crust, which locks in the juices.
- Cool Ingredients: Allow the seared beef and mushroom duxelles to cool completely before wrapping them in pastry. This prevents the pastry from becoming soggy.
- Chill Before Baking: Refrigerating the assembled Wellingtons for 15-20 minutes helps the pastry maintain its shape during baking.
- Check Internal Temperature: Use a meat thermometer to check the beef’s internal temperature. Aim for 125°F for medium-rare, adjusting according to your preference.
- Rest Before Serving: Let the Wellingtons rest for 5-10 minutes after baking. This allows the juices to redistribute, ensuring a juicy bite every time.
- Enhance the Sauce: For an extra depth of flavor, consider adding a splash of red wine to the mushroom sauce while deglazing the skillet.
- Serve with Sides: Pair your Beef Wellington with seasonal vegetables or a fresh salad for a complete meal that’s sure to impress!
Nutrition Facts
Calories: 573kcal
Carbohydrates: 25g
Protein: 32g
Fat: 40g
Saturated Fat: 18g
Cholesterol: 95mg
