Beef Wellington Recipe
Filet mignon wrapped in mushroom duxelles and puff pastry served with bordelaise sauce. An all-time classic!
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Mushroom Duxelles
In a skillet, melt a tablespoon of butter over medium heat. Add shallots and garlic, sautéing until translucent. Add the finely chopped mushrooms and thyme. Cook until the mixture is dry and caramelized, about 10-15 minutes. Season with salt and pepper. Let cool.
Sear the Filet Mignon
Heat a skillet over high heat and add a tablespoon of oil. Season the filet mignon with salt and pepper. Sear each side for 2-3 minutes until browned. Remove from heat and let it cool.
Assemble the Wellington
On a clean surface, lay out one puff pastry sheet. Spread half of the mushroom duxelles over the pastry. Place the seared filet on top and cover with the remaining duxelles. Roll the pastry around the filet, sealing the edges with beaten egg. Repeat with the second pastry sheet, if desired.
Bake the Beef 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 beaten egg. Bake for 25-30 minutes, or until golden brown. Let rest for 10 minutes before slicing.
Serve
Slice the Beef Wellington and serve it with bordelaise sauce drizzled over the top.