Jul 17 2026
Restaurants›Barnsider›Beef Wellington Recipe

Beef Wellington Recipe

Inspired by Barnsider
Time1h 30m
Serves4

The standard of excellence. A seared center cut tenderloin topped with mushroom duxelle, wrapped in flaky puff pastry and roasted medium-rare to medium. Served with a roasted shallot and port wine demi-glace.

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Ingredients

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Beef Wellington

Method

Preparation

  1. 1

    Sear the Beef

    Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat, then sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let cool.

  2. 2

    Make the Duxelles

    In the same skillet, add butter and sauté the shallots until softened. Add the finely chopped mushrooms and thyme, cooking until the mixture is dry. Season with salt and pepper. Let cool.

  3. 3

    Assemble the Wellington

    Roll out the puff pastry on a floured surface. Place the mushroom duxelles in the center, then lay the seared beef on top. Wrap the pastry around the beef, sealing the edges. Brush with the beaten egg.

Cooking

  1. 4

    Roast the Wellington

    Preheat the oven to 400°F (200°C). Place the wrapped beef on a baking sheet and bake for 25-30 minutes or until golden brown and medium-rare. Let rest for 10 minutes before slicing.

  2. 5

    Make the Demi-Glace

    In a saucepan, combine port wine and beef stock. Simmer until reduced by half. Strain and serve alongside the sliced Wellington.

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