Beef Wellington recipe

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Beef Wellington recipe

2 Pound Beef Tenderloin

Salt, Black pepper to taste

2 T Butter

¼ C Dijon Mustard

1 Sheet Puff Pastry

1 Egg Yolk

1 T Milk

For the Duxelles:

  • 1 pound mixed mushrooms
  • 1 T Butter
  • ½ tsp Kosher Salt
  • ½ Tsp Black Pepper

Add mushrooms to a food processor and process until well chopped, very small diced.

In a pan over medium heat, add mushroom paste, olive oil, salt, and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from heat and let cool.

Add butter and some olive oil to a skillet. Pat beef dry and season with salt and pepper. When the fat is hot add the beef to the skillet and sear on all sides to golden brown. 1-2 minutes per side. Cool the filet and brush with Dijon mustard

On a cutting board put the puff pastry down and roll out to ¾ original thickness. Spread Mushroom mixture over the pastry. Place filet over the center and carefully wrap in the pastry. Enclosing the ends.

Chill the wellington down in the fridge for 5-10 minutes. Brush the outside with egg and milk mixture. Place on a parchment paper lined sheet pan. Bake for 25-30 minutes until the wellington reaches 120 degrees. Remove and let rest 10 minutes.