Beef Wellington is a classic and elegant dish that consists of a tender beef fillet coated with mushroom duxelles and pâté, all wrapped in flaky puff pastry. This show-stopping centerpiece is perfect for special occasions and holiday gatherings, showcasing a beautiful presentation and rich flavors.

Ingredients List

For the Beef:

• 2 lb beef tenderloin (center-cut)
• Salt and pepper (to taste)
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard

For the Mushroom Duxelles:

• 1 lb mushrooms (finely chopped, such as cremini or button)
• 2 tablespoons unsalted butter
• 2 cloves garlic (minced)
• 1 shallot (finely chopped)
• 1 tablespoon fresh thyme (chopped)
• Salt and pepper (to taste)

For Assembly:

• 8 oz pâté (such as foie gras or chicken liver pâté)
• 1 sheet of puff pastry (thawed if frozen)
• 1 egg (beaten, for egg wash)
• Flour (for dusting)

Timing

Preparing Beef Wellington takes about 30 minutes for prep and 30-35 minutes for cooking, totaling approximately 1 hour.

Step-by-Step Instructions

Step 1: Prepare the Beef

1. Season the Beef: Season the beef tenderloin generously with salt and pepper.
2. Sear the Beef: In a large skillet, heat the olive oil over high heat. Sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let cool. Brush the beef with Dijon mustard once cooled.

Step 2: Make the Mushroom Duxelles

1. Sauté the Mushrooms: In the same skillet, add the butter and reduce the heat to medium. Add the shallot and garlic, cooking until softened (about 2 minutes).
2. Add Mushrooms: Add the finely chopped mushrooms and thyme. Cook until the mixture is dry and browned (about 10-15 minutes). Season with salt and pepper. Allow to cool.

Step 3: Assemble the Wellington

1. Roll Out the Puff Pastry: On a lightly floured surface, roll out the puff pastry into a rectangle large enough to wrap around the beef.
2. Spread the Pâté: Spread a layer of pâté over the cooled mushroom duxelles, then spread the duxelles over the beef.
3. Wrap the Beef: Place the beef in the center of the puff pastry. Fold the pastry over the beef, sealing the edges well. Trim any excess pastry and make sure the seam is on the bottom.
4. Chill: Wrap the assembled Wellington in plastic wrap and refrigerate for at least 30 minutes to help it hold its shape.

Step 4: Bake the Wellington

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Egg Wash: Remove the Wellington from the refrigerator. Brush the pastry with the beaten egg for a golden finish.
3. Bake: Place the Wellington on the prepared baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.

Step 5: Serve

1. Rest: Allow the Beef Wellington to rest for about 10 minutes before slicing.
2. Slice and Serve: Slice into thick pieces and serve warm, accompanied by your choice of sides or sauces.

Nutritional Information

Here’s a quick glance at the nutritional profile of Beef Wellington (per serving, assuming 8 servings):

Nutrient	Amount per Serving
Calories	450
Protein	30g
Fat	30g
Carbohydrates	20g
Fiber	1g

Tips for Customization

• Add Herbs: Incorporate additional herbs like rosemary or parsley into the mushroom duxelles for extra flavor.
• Use Different Meats: Although traditional Beef Wellington uses beef tenderloin, you can experiment with pork tenderloin or lamb if desired.
• Spice It Up: Add a splash of brandy or sherry to the mushroom mixture for added depth of flavor.

Serving Suggestions

Beef Wellington pairs well with:

• Roasted vegetables or a fresh salad for a balanced meal.
• A glass of red wine, such as Cabernet Sauvignon or Merlot, to complement the rich flavors.

Common Mistakes to Avoid

1. Overcooking the Beef: Use a meat thermometer to check the internal temperature to avoid overcooking.
2. Skipping the Cooling Step: Allow the mushroom mixture and beef to cool before assembling to prevent soggy pastry.
3. Not Sealing the Pastry: Ensure the pastry is well-sealed to prevent leaking during baking.

Storing Tips for the Recipe

Beef Wellington is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through.

Conclusion

In about 1 hour, you can create Beef Wellington, a stunning and flavorful dish that will impress your guests. With its tender beef, rich mushroom filling, and flaky pastry, this classic recipe is perfect for any special occasion!

FAQs

Can I make this ahead of time?

Yes! You can prepare the beef and mushroom filling a day in advance. Assemble and bake just before serving.

Can I freeze Beef Wellington?

Yes! You can freeze the assembled, unbaked Wellington. When ready to cook, bake from frozen, adding extra time to the cooking process.

What if I don’t have puff pastry?

You can substitute with phyllo dough, but the texture will differ. Adjust baking time as needed.

Can I use a different type of mushroom?

Absolutely! Feel free to use a mix of mushrooms like shiitake, portobello, or oyster for a unique flavor.