Description
An elegant Gourmet Beef Wellington featuring tender beef tenderloin wrapped in savory mushroom duxelles and golden puff pastry. This restaurant-quality centerpiece is perfect for special occasions and holiday dinners, serving 6-8 guests with impressive presentation.
Ingredients
2½ pounds center-cut beef tenderloin, trimmed and tied
2 tablespoons olive oil for searing
2 tablespoons Dijon mustard
2 teaspoons coarse sea salt
1 teaspoon freshly cracked black pepper
1 teaspoon fresh thyme leaves
1½ pounds mixed mushrooms (cremini, shiitake, button), finely chopped
3 tablespoons olive oil for duxelles
4 shallots, minced
4 cloves garlic, minced
2 tablespoons fresh thyme leaves
3 tablespoons beef broth
8 thin slices bresaola or omit
1 pound puff pastry, thawed if frozen
2 egg yolks beaten with 1 tablespoon water
All-purpose flour for dusting
Additional salt and pepper to taste
Instructions
1. Remove beef from refrigerator and let sit at room temperature for 45 minutes. Pat completely dry with paper towels.
2. Season beef generously on all sides with 2 teaspoons salt, 1 teaspoon pepper, and thyme leaves.
3. Heat a large skillet over high heat until smoking. Add 2 tablespoons olive oil and sear beef for 2 minutes on each side until deeply browned all over.
4. Remove beef from heat and immediately brush all over with Dijon mustard. Let cool to room temperature, then refrigerate for at least 30 minutes.
5. While beef chills, make the mushroom duxelles: Pulse mushrooms in food processor until finely chopped (not puréed).
6. Heat 3 tablespoons olive oil in large skillet over medium-high heat. Add shallots and garlic, cooking for 2 minutes until fragrant.
7. Add chopped mushrooms to skillet and cook for 15-20 minutes, stirring frequently, until all liquid has evaporated and mixture is dark and paste-like.
8. Add 2 tablespoons thyme and beef broth to mushrooms. Cook for 2 more minutes, season with salt and pepper, then remove from heat and cool completely.
9. Preheat oven to 425°F. Line a baking sheet with parchment paper.
10. On a lightly floured surface, roll puff pastry into a rectangle about 12×14 inches, large enough to fully wrap the beef.
11. Spread a thin layer of mushroom duxelles over the pastry, leaving a 2-inch border on all sides.
12. Place chilled beef in the center of the pastry. Spread remaining duxelles evenly over the top and sides of the beef.
13. Brush the pastry borders with egg wash. Fold the pastry over the beef, starting with the long sides, then the ends. Trim excess pastry and press edges firmly to seal.
14. Place wrapped Wellington seam-side down on prepared baking sheet. Brush entire surface generously with egg wash.
15. Use a sharp knife to score decorative patterns on top if desired. Cut 3-4 small vents in the top to allow steam to escape.
16. Refrigerate the assembled Wellington for 20 minutes to firm up the pastry.
17. Bake for 25-35 minutes until pastry is deep golden brown and internal temperature reaches 125°F for medium-rare (120°F for rare, 130°F for medium).
18. Remove from oven and let rest for 10-15 minutes before slicing. Transfer to a cutting board and tent loosely with foil.
19. Use a sharp serrated knife to cut into 1-inch thick slices with a gentle sawing motion. Serve immediately on warmed plates.
Notes
The key to success is ensuring all components are completely cool before assembly—this prevents soggy pastry.
Make the duxelles up to 3 days ahead and refrigerate. Sear beef up to 24 hours ahead.
You can assemble the complete Wellington up to 24 hours before baking—keep refrigerated and add 5-10 minutes to baking time.
Don’t skip the resting period after baking—it’s essential for juice retention.
An instant-read meat thermometer is crucial for perfect doneness. Check temperature starting at 20 minutes.
If pastry browns too quickly, tent loosely with foil while the beef finishes cooking.
For individual portions, use 6-ounce filet mignon steaks and reduce baking time to 18-22 minutes.
Store leftover Wellington wrapped in foil for up to 2 days. Reheat at 350°F for 10-12 minutes.
Leftover duxelles makes an excellent spread for crostini or filling for omelets.
- Prep Time: 45
- Cook Time: 30
- Category: Main Course
- Method: Roasting
- Cuisine: French, British
Nutrition
- Serving Size: 1 slice (about 6 oz)
- Calories: 685
- Sugar: 2g
- Sodium: 890mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 165mg
Keywords: Gourmet Beef Wellington, Beef Wellington recipe, beef tenderloin, holiday dinner, special occasion recipe, elegant beef recipe