Beef Wellington Recipe

"There are two types of beef wellington. You could either wrap and bake a whole tenderloin and then slice it for serving, or slice the meat into individual portions prior to wrapping and baking. The former is really good for a crowd. The latter is called individual beef wellington, which seems to be great for two. In today’s recipe, I wrapped a 1.5-pound of beef tenderloin in one sheet of puff pastry prior to baking. Then slice it into two thick pieces for serving. I had some leftovers. If you want, take two sheets of puff pastry and wrap two beef filets individually for your and your love, then bake. Whichever types you decide to go for, the principles of making a beef wellington is the same."

NotesRecipe adapted from Texas Beef Council.

Click here for the easy recipe

Serves4 People

Preparation Time15 min

Cooking Time45 min

Ingredients

1 center cut beef Tenderloin Roast, chain removed (about 1.5-2 pounds)
1 tablespoon olive oil, divided
Salt and pepper to taste
8 ounces baby bella mushrooms
1 large shallot
2 tablespoons dry red wine
2 tablespoons Dijon-style mustard
1 tablespoon fresh thyme leaves, minced
1 sheet frozen puff pastry (1/2 package), thawed
1 egg, beaten

Season beef tenderloin with salt and pepper. Press evenly onto all surfaces of beef roast.
Heat 1/2 tablespoon olive oil in large nonstick skillet on medium-high heat until hot. Place roast in skillet; brown evenly. Remove roast from skillet.
Preheat oven to 425°F. Place mushrooms and shallot into food processor; pulse on and off about 10 times until finely chopped. Do not over process.
Heat remaining 1/2 tablespoon oil in same skillet over medium-high heat until hot. Add mushrooms and shallot; cook 4 to 6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2 to 3 minutes until all liquid is evaporated again. Stir in mustard, thyme, and a pinch of ground black pepper. Cook 2 to 3 minutes. Remove from skillet to medium bowl; cool.
Unfold puff pastry dough on lightly floured cutting board. Roll pastry out to 12 by 9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edge of dough. Place roast in center of mushrooms. Fold pastry neatly around roast, stretching dough if necessary. Tug in the excess pastry under the roast.
Brush an beaten egg onto the beef wellington; brush and press to seal overlapping edges. Dust a baking sheet lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut 3-4 (2-inch) vents in top of pastry. Decorate with heart-shaped