I enjoy this recipe because it balances elegance with deep, comforting flavors. I like how the beef stays juicy inside the crisp pastry, and how the mushrooms add richness without overpowering the meat. I also appreciate that it can be prepared step by step, making it manageable even though it looks fancy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Beef: 2 lb beef tenderloin (center-cut) Salt and pepper (to taste) 2 tablespoons olive oil 2 tablespoons Dijon mustard
For the Mushroom Duxelles: 1 lb mushrooms (finely chopped, such as cremini or button) 2 tablespoons unsalted butter 2 cloves garlic (minced) 1 shallot (finely chopped) 1 tablespoon fresh thyme (chopped) Salt and pepper (to taste)
For Assembly: 8 oz pâté (such as foie gras or chicken liver pâté) 1 sheet of puff pastry (thawed if frozen) 1 egg (beaten, for egg wash) Flour (for dusting)
Directions
I begin by seasoning the beef tenderloin generously with salt and pepper. I heat olive oil in a large skillet over high heat and sear the beef on all sides until browned. Once seared, I remove it from the heat, let it cool, and brush it evenly with Dijon mustard.
To make the mushroom duxelles, I melt butter in the same skillet over medium heat. I add the shallot and garlic and cook until softened. I stir in the chopped mushrooms and thyme, cooking until all the moisture evaporates and the mixture becomes dry and deeply flavored. I season it with salt and pepper and let it cool completely.
For assembly, I roll out the puff pastry on a lightly floured surface. I spread the pâté over the cooled mushroom mixture, then spread the duxelles evenly over the beef. I place the beef in the center of the pastry and wrap it tightly, sealing the edges and placing the seam underneath. I wrap the Wellington in plastic wrap and refrigerate it so it holds its shape.
When ready to bake, I preheat the oven to 400°F and line a baking sheet with parchment paper. I brush the pastry with beaten egg, place it on the baking sheet, and bake until golden brown and cooked to medium-rare. After baking, I let it rest before slicing and serving.
Servings and Timing
I prepare this dish in about 1 hour and 5 minutes total. Prep time takes around 30 minutes, cooking takes about 35 minutes, and resting time is included before serving. This recipe serves about 6 people, depending on slice size.
Variations
When I want a lighter version, I skip the pâté and rely on the duxelles alone. I also enjoy experimenting with herbs like rosemary for a slightly different profile.
Storage/Reheating
I store leftover Beef Wellington wrapped tightly in the refrigerator for up to 2 days. To reheat, I warm slices gently in the oven so the pastry stays crisp. I avoid microwaving because it softens the pastry too much.
FAQs
Can I prepare Beef Wellington ahead of time?
I assemble it a day ahead and keep it refrigerated until baking.
How do I prevent soggy pastry?
I make sure the mushrooms are very dry and the beef is cooled before wrapping.
What temperature should the beef be inside?
I aim for about 125°F for medium-rare before resting.
Can I use a different cut of beef?
I prefer tenderloin, but other tender cuts can work with careful cooking.
Do I have to use pâté?
I use it for richness, but I can skip it if I prefer a simpler flavor.
Can I freeze Beef Wellington?
I freeze it unbaked, wrapped tightly, and bake it straight from frozen with extra time.
What sides go well with Beef Wellington?
I like serving it with roasted vegetables or mashed potatoes.
How thick should I slice it?
I slice it into thick pieces so the layers stay intact.
Why does it need to rest before slicing?
I let it rest so the juices redistribute and the slices stay neat.
Is this recipe beginner-friendly?
I think it’s manageable if I take my time and follow each step carefully.
Conclusion
I love serving Beef Wellington because it feels timeless, impressive, and deeply satisfying. It’s the kind of dish I make for special occasions, and I always enjoy seeing how a few classic ingredients come together into something truly unforgettable.
