Jul 13 2026
Restaurants›One if by Land, Two if by Sea›Beef Wellington Recipe

Beef Wellington Recipe

Inspired by One if by Land, Two if by Sea
Time1h 30m
Serves6

Mushroom Duxelles, Haricot Vert, Pommes Purée, Carrot Glaze

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Ingredients

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Beef Wellington

Mushroom Duxelles

Haricot Vert

Pommes Purée

Carrot Glaze

Method

Preparation

  1. 1

    Prepare Mushroom Duxelles

    In a skillet, melt butter over medium heat. Add shallots and garlic, sauté until translucent. Add finely chopped mushrooms and thyme, cook until moisture evaporates, about 10 minutes. Season with salt and pepper, then set aside to cool.

  2. 2

    Sear the Beef

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

  3. 3

    Wrap the Beef

    Roll out the puff pastry. Spread the cooled mushroom duxelles evenly on the pastry. Place the beef in the center and wrap it tightly. Seal edges with egg wash (egg yolk mixed with water).

Cooking

  1. 4

    Bake the Wellington

    Preheat the oven to 400°F (200°C). Place the wrapped beef on a baking sheet lined with parchment paper. Brush the top with egg wash and cut a few slits for steam to escape. Bake for 25-30 minutes or until golden brown.

Side Dishes

  1. 5

    Prepare Haricot Vert

    Blanch the haricot vert in boiling salted water for 3-4 minutes, then plunge into ice water. Sauté in butter, season with salt and pepper before serving.

  2. 6

    Make Pommes Purée

    Boil diced potatoes until tender. Drain and mash with butter and heavy cream until smooth. Season with salt to taste.

  3. 7

    Cook Carrot Glaze

    In a saucepan, combine sliced carrots, butter, brown sugar, and water. Simmer until carrots are tender and glaze forms, about 15 minutes.

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