Beef Wellington Recipe

Inspired by Salt Cellar Restaurant

Time1h 10m

Serves4

All-time favorite of the Salt Cellar, a tender filet with atouch of mushroom duxelle wrapped in a pastryshell and served on a raspberry chiptole sauce with apple wood bacon.

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Ingredients

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Beef Wellington

2 lbs beef tenderloin

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 cup mushrooms (finely chopped)

1 tbs Shallots (finely chopped)

1 tsp fresh thyme (chopped)

1 lb puff pastry sheets

1 large egg (beaten)

1 cup raspberry chipotle sauce

4 slices apple wood bacon (cooked and crumbled)

Method

Preparation

Sear the Beef

Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt and black pepper. In a large skillet, heat olive oil over medium-high heat and sear the beef on all sides until browned (about 3-4 minutes). Remove from heat and let it cool.

Prepare the Mushroom Duxelle

In the same skillet, add the chopped mushrooms, shallots, and thyme. Cook over medium heat until the moisture from the mushrooms has evaporated and the mixture is dry (about 10 minutes). Let cool.

Assemble the Wellington

Roll out the puff pastry sheets on a lightly floured surface. Spread the mushroom duxelle evenly over the pastry. Place the seared beef on top and sprinkle with crumbled apple wood bacon. Roll the pastry around the beef, sealing the edges with the beaten egg.

Bake the Wellington

Place the wrapped beef on a baking sheet lined with parchment paper. Brush the top with the remaining beaten egg. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the beef reaches the desired doneness.

Serve

Remove from the oven and let rest for 10 minutes before slicing. Serve with raspberry chipotle sauce drizzled on the plate.