Description
Indulge in the classic elegance of Beef Wellington, featuring a tender beef tenderloin coated in a rich mushroom duxelles and wrapped in golden puff pastry.
Ingredients
Scale
- 2 pounds beef tenderloin
- 1 tablespoon olive oil
- 1 pound mushrooms, finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 2 tablespoons fresh thyme, chopped
- 1/4 cup heavy cream
- Salt and black pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten
Instructions
- Sear the beef tenderloin in hot olive oil until browned on all sides. Let it cool.
- Sauté the mushrooms, shallots, and garlic until softened and all liquid has evaporated.
- Add the white wine and cook until reduced.
- Stir in the thyme and heavy cream. Season with salt and pepper. Let the mushroom mixture cool.
- Roll out the puff pastry. Spread the mushroom duxelles over the pastry.
- Place the cooled beef tenderloin on top of the duxelles.
- Wrap the puff pastry around the beef, sealing the edges.
- Brush the pastry with beaten egg.
- Bake at 400°F (200°C) for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired doneness.
- Let rest for 10 minutes before slicing.
Notes
- Ensure the mushroom duxelles is very dry before spreading on the pastry.
- You can chill the wrapped Wellington for 30 minutes before baking to help it hold its shape.
- Use a meat thermometer to check the internal temperature of the beef.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 750
- Sugar: 3g
- Sodium: 450mg
- Fat: 55g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg
Keywords: Beef Wellington, puff pastry, mushroom duxelles, beef tenderloin, classic recipe