Beef Wellington Recipe

Prepare the Beef

Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef on all sides until browned. Remove from heat and brush with Dijon mustard. Let cool.

Make the Mushroom Duxelles

In the same skillet, add chopped mushrooms and sauté until moisture evaporates. Season with salt and pepper. Let cool.

Assemble the Wellington

Roll out puff pastry sheets and place mushroom duxelles on top. Place the beef on the mushrooms and wrap the pastry around the beef, sealing the edges. Brush with beaten egg.

Bake

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

Make the Sauce

In a saucepan, melt butter and sauté shallots until translucent. Add white wine and reduce by half. Stir in beef stock and green peppercorns. Simmer for 5 minutes, then add heavy cream and cook until thickened.

Prepare the Parsnips

Boil parsnips in salted water until soft. Drain and blend with butter, heavy cream, and salt until smooth.

Make the Marmalade

In a saucepan, combine red cabbage, apple, sugar, and red wine vinegar. Cook over medium heat until cabbage is tender and mixture thickens. Season with salt.