Classic Beef Wellington: Tenderloin Beef with Mushroom Duxelles and Puff Pastry
Servings: 8-10
prep time: 30 minutes
cook time: 35-40 minutes
Difficulty level: Advanced
Description:
A classic dish that exudes elegance and sophistication, Beef Wellington is a show-stopping centerpiece for any special occasion. This recipe features tender filet mignon wrapped in a buttery puff pastry crust with a rich mushroom duxelles filling, baked to a golden brown perfection.
Ingredients:
For the Beef:
- 1 (1.5-2 pound) beef tenderloin, trimmed and tied with kitchen twine
- Salt and pepper, to taste
For the Mushroom Duxelles:
- 2 cups fresh mushrooms (button or cremini), finely chopped
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup brandy or cognac
- 1 tablespoon all-purpose flour
- 1/4 cup beef broth
- Fresh thyme leaves, chopped (optional)
For the Pastry:
- 1 sheet (1/2-pound) puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon cold water
Instructions:
- Preheat the oven to 400°F (200°C).
- Prepare the Beef: Season the beef tenderloin with salt and pepper.
- Prepare the Mushroom Duxelles: In a medium pan over medium heat, melt 1 tablespoon butter. Add the chopped onion and cook, stirring occasionally, until caramelized (about 15-20 minutes). Add the chopped garlic, mushrooms, and brandy. Cook for an additional 5-7 minutes, until the mushrooms are softened. Stir in flour to combine, then gradually stir in the beef broth. Bring to a simmer and cook until the mixture thickens and slightly reduces, about 5 minutes.
- Assemble the Beef: Place the beef tenderloin on a parchment-lined baking sheet. Spread a portion of the mushroom duxelles, about 1 inch thick, lengthwise down the center of the beef.
- Roll the Pastry: On a lightly floured surface, roll the puff pastry sheet to a large rectangle (about 18×12 inches).
- Wrap the Beef in Pastry: Place the rolled pastry on top of the beef tenderloin, trimming any excess pastry, and gently press the edges to secure the filling. Use a knife to cut small slits in the top crust for ventilation.
- Crumb and Brush the Pastry: Roll the pastry edges to prevent over-rising, crumb any excess pastry onto a separate plate, and brush the brushed with the beaten egg and water mixture.
- Bake the Wellington: Position the beef on a baking sheet with a rack (or a sheet-lined with parchment paper), seam-side up. Bake for 35-40 minutes or until the internal temperature reaches 130°F-140°F (54°C-60°C). When the pastry is golden brown, remove from oven.
- Let the Pastry Cool: Allow the pastried beef to rest on a plate, covered with a large sheet of foil, for 10 minutes.
Presenting the Finished Wellington:
Slice the cooled Beef Wellington into thick slices (about 1 inch thick), using a sharp knife. This classic dish is sure to impress your dinner guests!
Tips & Variations:
- For extra flavor, infuse the mushroom duxelles with truffle oil, and use shaved truffles as a topping.
- Swap the beef tenderloin for other lean cuts, such as New York strip or filet.
- Consider adding other mushroom varieties, like shiitake or chanterelle.
- Use different herbs, like fresh rosemary or thyme, to match your preference.
Picture
Classic Beef Wellington: Tenderloin Beef with Mushroom Duxelles and Puff Pastry
Note: The picture might not be an actual photo from this specific recipe, but an illustration representing the dish. The image should display a beautifully wrapped Wellington, with the puff pastry crispy and golden brown, and the beef tender and juicy, surrounded by mushroom duxelles.
