Description
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.
Ingredients
Units
Scale
- 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
Instructions
- 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
- 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!
Notes
Recipe adapted from Texas Beef Council.
Nutrition
- Serving Size: 1
- Calories: 357g
- Sugar: 1.2g
- Sodium: 164mg
- Fat: 25.1g
- Saturated Fat: 8.9g
- Carbohydrates: 4.4g
- Fiber: 1.4g
- Protein: 25.4g
- Cholesterol: 4.4g
