Beef Wellington

    • Prep Time
    • 30 mins
    • Cook Time
    • 1 hr
    • Yield
    • 1 roast

This is a recipe for beef wellington. This dish originated in England. For those of you that are unfamiliar with this deliciousness, it is a piece of beef, usually filet mignon or a tenderloin, that’s seared then topped with a mushroom mixture, then wrapped in puff pastry and baked to golden brown goodness.

It really is a very impressive thing to serve. It’s a beautiful dish especially when sliced. I usually serve with a roasted vegetable of the season and some potatoes. Enjoy!

 

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Ingredients

  • 3 lbs center cut beef tenderloin (filet mignon), trimmed
  • extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 6 sprigs of fresh thyme, leaves only
  • 2 tbsp Dijon mustard
  • 1lb puff pastry, (parve) thawed
  • 2 large eggs, lightly beaten (egg wash)
  • 1/2 tsp coarse sea salt
  • 1 1/2 lbs white button mushrooms
  • 2 shallots, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 2 sprigs fresh thyme, leaves only
  • 3-4 tbsp extra-virgin olive oil (for mushroom sauce)
  • kosher salt and freshly ground black pepper

Instructions

  • 1. Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add the olive oil to a large saute pan and set over medium heat. When hot, add the shallot and mushroom mixture and saute until most of the liquid has evaporated. Season with salt and pepper to taste.
  • 2. Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil – about 2 to 3 minutes.
  • 3. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard.
  • 4. Transfer the mushroom mixture onto plastic wrap, and roll the beef tenderloin up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Refrigerate for 30 minutes to ensure it maintains its shape.
  • 5. Preheat oven to 425 degrees Fahrenheit. Meanwhile, roll out the puff pastry on a lightly floured surface. Remove the beef from refrigerator and remove the plastic wrap.
  • 6. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef – saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
  • 7. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife. Bake for 40 minutes until the pastry is golden brown. Remove from oven and rest before cutting into thick slices. Serve with roasted vegetables.

Instructions

  • 1. Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add the olive oil to a large saute pan and set over medium heat. When hot, add the shallot and mushroom mixture and saute until most of the liquid has evaporated. Season with salt and pepper to taste.
  • 2. Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil – about 2 to 3 minutes.
  • 3. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard.
  • 4. Transfer the mushroom mixture onto plastic wrap, and roll the beef tenderloin up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Refrigerate for 30 minutes to ensure it maintains its shape.
  • 5. Preheat oven to 425 degrees Fahrenheit. Meanwhile, roll out the puff pastry on a lightly floured surface. Remove the beef from refrigerator and remove the plastic wrap.
  • 6. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef – saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
  • 7. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife. Bake for 40 minutes until the pastry is golden brown. Remove from oven and rest before cutting into thick slices. Serve with roasted vegetables.

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