Description
Classic Beef Wellington featuring a tender beef tenderloin coated with Dijon mustard, a savory mushroom duxelles, and wrapped in flaky puff pastry. This elegant dish is baked to perfection, resulting in a golden crust and juicy, flavorful beef inside. Perfect for special occasions or a gourmet meal.
Ingredients
Scale
Beef and Seasoning
- 1 beef tenderloin (about 12 oz)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
Mushroom Duxelles
- 8 oz mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
Pastry and Finishing
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Beef: Season the beef tenderloin evenly with ½ tsp salt and ¼ tsp black pepper. Heat 1 tbsp olive oil in a pan over medium-high heat, then sear the beef on all sides until nicely browned, about 2-3 minutes per side. Remove from heat and brush the beef all over with 2 tbsp Dijon mustard. Let cool slightly.
- Make the Mushroom Duxelles: In the same pan, add 1 tbsp butter and sauté 8 oz finely chopped mushrooms with 2 minced garlic cloves. Cook over medium heat until moisture evaporates and mixture is dry and finely concentrated, about 8-10 minutes. Season with ½ tsp salt and ¼ tsp black pepper. Allow to cool completely.
- Assemble the Wellington: Roll out the thawed puff pastry on a lightly floured surface. Spread the mushroom duxelles evenly on the pastry, leaving a border around the edges. Place the mustard-coated beef tenderloin on top. Carefully wrap the pastry around the beef, sealing the edges by pressing them together. Place the wrapped beef seam-side down on a baking sheet. Brush the entire pastry surface with beaten egg for a glossy golden finish.
- Bake the Wellington: Preheat the oven to 400°F (200°C). Bake the wrapped beef for 25–30 minutes or until the pastry is golden brown. Check internal temperatures for doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Remove from oven and let rest for 5-10 minutes before slicing and serving.
Notes
- Ensure the mushroom duxelles is dry to prevent soggy pastry.
- Use a meat thermometer to check beef doneness accurately.
- Let the beef rest after baking to retain juices.
- Allow puff pastry to thaw fully before use for best results.
- You can prepare mushroom duxelles a day ahead and keep refrigerated.
