Beef Wellington Recipe
By: Sharon Chen
Published: Sunday, February 12, 2017 - 7:18pm

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

Preparation

1 Season beef tenderloin with salt and pepper. Press evenly onto all surfaces of beef roast. 2 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. 3 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. 4 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. 5 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. 6 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 7 Bake in 425°F oven 35 to 50 minutes or until golden brown and instant read thermometer inserted into center of roast registers 135°F for medium rare; 150°F for medium. Transfer Beef Wellington to a carving board. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve into slices and serve with your favorite vegetables. Enjoy!

About

This beef wellington recipe is a perfect date-night-in dish. It’s classic, fancy, and indulging but not too difficult to put together. With a few tricks, you’ll be able to make this famous main course for any special occasions.