Beef Wellington
Category: Dinner
🖨️ Print This RecipeOverview
- Yields: 4 servings
- Prep time: 30 minutes
- Cook time: 20-25 minutes
Ingredients
For the beef
- 1 pound beef tenderloin, trimmed
- Salt and pepper to taste
- 1 tablespoon olive oil
For the duxelles
- 1 pound cremini mushrooms, finely chopped
- 1 tablespoon butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry sherry
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley leaves
- Salt and pepper to taste
For the pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Sear the beef: Season the beef tenderloin with salt and pepper. Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until golden brown. Remove from heat and let cool.
- Make the duxelles: In the same skillet, melt the butter. Add the mushrooms, shallot, and garlic. Cook until the mushrooms are softened and the liquid has evaporated. Stir in the sherry, thyme, and parsley. Season with salt and pepper.
- Assemble the beef wellington: Spread the duxelles evenly over the beef tenderloin. Roll the beef in the puff pastry, sealing the edges tightly. Brush the pastry with the beaten egg.
- Bake: Bake the beef wellington in a preheated 400°F (200°C) oven for 20-25 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.
- Rest: Let the beef wellington rest for 10 minutes before slicing and serving.
Tips
- For a richer flavor, add a tablespoon of Dijon mustard to the duxelles.
- Serve the beef wellington with a side of roasted vegetables or a creamy sauce.
- For a more elegant presentation, slice the beef wellington into thin slices and arrange on a platter.
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