Beef Wellington Recipe
8oz Certified Angus Beef filet mignon wrapped in a puff pastry with a mushroom and spinach duxelle
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Ingredients
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Beef
Puff Pastry
Mushroom and Spinach Duxelle
Egg Wash
Method
Prepare the Duxelle
- 1
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallots and garlic, and sauté for about 2 minutes until softened.
- 2
- 3
Mix in Dijon Mustard
Once the mixture has cooled, stir in the Dijon mustard. Set aside.
Cook the Beef
- 4
Sear the Filet Mignon
Season the filet mignon with salt and black pepper. In a heavy skillet, heat a small amount of oil over high heat. Sear the beef for about 2-3 minutes on each side until browned. Remove from heat and let it cool.
Assemble the Wellington
- 5
Wrap the Beef
Lay out the puff pastry sheet on a floured surface. Spread the cooled mushroom and spinach duxelle evenly over the pastry. Place the seared filet mignon in the center and wrap the pastry around it, sealing the edges by pressing them together.
- 6
Egg Wash
In a small bowl, whisk together the beaten egg and water. Brush the egg wash over the wrapped pastry for a golden finish.
Bake
- 7
Preheat Oven
Preheat your oven to 400°F (200°C).
- 8
Bake the Wellington
Place the wrapped Wellington on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the pastry is golden brown. Let it rest for 10 minutes before slicing.