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Beef Wellington

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Beef Wellington is an impressive and elegant dish featuring a tender beef tenderloin coated in duxelles and pâté, wrapped in puff pastry, and baked to golden perfection. This show-stopping main course is perfect for special occasions and holiday gatherings.

Ingredients

Scale
  • 1 (2-3 pound) beef tenderloin roast, trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 pound cremini mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup dry sherry or Madeira wine
  • 1/2 cup pâté (such as duck or chicken liver pâté)
  • 1 (17.3-ounce) package frozen puff pastry, thawed
  • 2 large eggs, beaten

Instructions

  1. Preheat oven to 425°F (220°C). Season the beef tenderloin with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from skillet and let cool slightly.
  2. While the beef is cooling, prepare the duxelles: In the same skillet, sauté the mushrooms, shallots, and garlic over medium heat until the mushrooms release their liquid and it evaporates, about 8-10 minutes. Stir in the thyme and sherry (or Madeira wine) and cook for another 2 minutes. Season with salt and pepper to taste. Let cool completely.
  3. Spread the pâté evenly over the cooled beef tenderloin. Then, spread the cooled duxelles mixture evenly over the pâté.
  4. On a lightly floured surface, roll out the puff pastry to a 1/4-inch thickness. Wrap the pastry around the beef tenderloin, sealing the edges with a little bit of beaten egg. Trim any excess pastry.
  5. Place the Beef Wellington on a baking sheet lined with parchment paper. Brush the entire surface with the remaining beaten egg. Cut a few slits in the top of the pastry to allow steam to escape.
  6. Bake for 30-40 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130-135°F (54-57°C) for medium-rare.
  7. Let rest for 10 minutes before slicing and serving.

Notes

Serve with a red wine reduction sauce or a side of roasted vegetables for a complete meal.

Find it online: https://busymomsimplenutrition.com/beef-wellington/