The Beef Wellington Recipe

Prepare the Duxelles

In a large skillet over medium heat, add a tablespoon of olive oil. Add chopped mushrooms, shallots, and garlic. Sauté until the mixture is dry and golden brown, about 10-15 minutes. Stir in truffle oil, salt, and pepper. Remove from heat and let cool.

Prepare the Filet

Season the center cut filet with salt and pepper. Sear in a hot pan with olive oil for 2-3 minutes on each side until browned. Remove from heat and let cool.

Assemble the Wellington

On a floured surface, roll out the puff pastry sheets. Spread the cooled mushroom duxelles on the pastry. Place the seared filet on top and add fresh spinach. Wrap the pastry around the beef, sealing edges with beaten egg. Brush the top with egg wash.

Bake

Preheat the oven to 400°F (200°C). Place the wrapped Wellington on a baking sheet and bake for 25-30 minutes or until golden brown. Let rest for 10 minutes before slicing.

Prepare the Demi-Glace

In a saucepan, combine beef stock and red wine. Bring to a boil and reduce to a simmer. Add thyme, salt, and pepper. Simmer until reduced by half, about 20-25 minutes. Whisk in butter before serving.

Prepare the Potatoes

Peel and cut Yukon Gold potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot.

Mash and Season

Add butter and heavy cream to the potatoes. Mash until creamy and smooth. Season with salt and black pepper to taste.

Prepare the Asparagus

Trim the ends of the asparagus and place in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.

Cook the Asparagus

In a skillet over medium-high heat, sauté the asparagus for 5-7 minutes until tender-crisp.