Beef Wellington Recipe
Tender beef fillet coated with mushroom duxelles and wrapped in puff pastry
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Ingredients
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Beef Preparation
Mushroom Duxelles
Assembly
Method
Beef Preparation
- 1
Season and Sear the Beef
Season the beef fillet generously with salt and black pepper on all sides. In a large skillet, heat olive oil over medium-high heat. Once hot, sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let it cool slightly.
- 2
Coat with Dijon Mustard
Once the beef has cooled, brush the surface with Dijon mustard. Set aside to allow the flavors to absorb.
Mushroom Duxelles
- 3
Cook the Mushrooms
In the same skillet used for the beef, melt the butter over medium heat. Add the shallots and garlic, cooking until translucent (about 2-3 minutes). Then, add the finely chopped mushrooms and thyme. Cook until the mixture is dry and browned (about 10-15 minutes). Season with salt and black pepper to taste. Remove from heat and let cool.
Assembly
- 4
Roll out the Puff Pastry
On a lightly floured surface, roll out the puff pastry to a rectangle large enough to fully encase the beef fillet.
- 5
Spread the Duxelles
Spread the cooled mushroom duxelles evenly over the puff pastry, leaving a border around the edges.
- 6
Wrap the Beef
Place the coated beef fillet on top of the mushroom layer. Carefully wrap the pastry around the beef, sealing the edges with a little water. Trim any excess pastry.
- 7
Prepare for Baking
Place the wrapped beef seam-side down on a baking sheet. Brush the top with the beaten egg for a golden finish. You can also score the top with a knife for decoration.
- 8
Bake
Preheat the oven to 200°C (400°F). Bake for 25-30 minutes or until the pastry is golden brown and the beef reaches your desired doneness (use a meat thermometer for accuracy).
- 9
Rest and Serve
Remove from the oven and let the Beef Wellington rest for about 10 minutes before slicing. Serve warm.