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Beef Wellington

Serves 6

Cuisine: French

Category: Roasts, Old-School Classics

Impress your guests with Beef Wellington! It's a classic recipe with center cut tenderloin roast and mushrooms wrapped in puff pastry and cooked to perfection.

Prep Time

20 mins

Other Time

30 mins

Cook Time

35 mins

Total Time

1 hr 25 mins

Ingredients:

3 pounds Certified Angus Beef^® center cut tenderloin roast
3 tablespoons butter
1 shallot, minced
1/2 cup finely chopped cremini mushrooms
1/2 cup finely chopped button mushrooms
1/2 cup finely chopped shitake mushrooms
1/2 cup red wine
3 teaspoons coarse kosher salt, divided
2 teaspoons fresh cracked pepper, divided
2 tablespoons light olive oil
2 sheetss frozen puff pastry, thawed
all-purpose flour as needed
1 egg yolk, lightly beaten
2 tablespoons warm water
Salt and pepper to taste

Instructions:

In medium skillet, melt butter; add shallot and mushrooms. Sweat mixture over medium heat. As moisture begins to cook out, turn heat to low, stirring occasionally, until mixture is dry looking (about 10 to 15 minutes). Add red wine and cook until dry again. Stir in 1-teaspoon salt and 1-teaspoon pepper5 g salt and 2 g pepper pepper; refrigerate.
Brush tenderloin roast with olive oil and season with remaining salt and pepper. In large skillet, sear beef until it turns brown on all sides. Cover tenderloin and refrigerate until ready to assemble.
To assemble, roll puff pastry to length that extends 2-inches5 cm past each end of the tenderloin, and twice as wide as the diameter; lightly flour as needed to prevent sticking. Spread thin layer of mushroom mixture down center of puff pastry, keeping 2-inch5 cm border all around. Lay tenderloin on top of mushroom mixture; fold puff pastry around, creating seam on bottom and tucking sides under. Place on baking sheet lined with parchment paper, seam side down, and refrigerate 15 minutes.
Preheat oven to 425°F218°C.
Combine egg yolk and water to form an egg wash. Brush over puff pastry and roast 20 minutes. Turn temperature down to 400°F204°C and bake an additional 15 minutes. If the crust begins to get dark, tent with foil. For medium-rare, remove beef from oven when meat thermometer registers 125°F52°C. Rest 15 minutes before slicing in 1/2-inch13 mm slices.