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Savory Beef Wellington Recipe

The Best Savory Beef Wellington Recipe for Impressive Dinners

This savory Beef Wellington recipe blends rich flavors and textures, making it a perfect choice for impressive dinners.
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Prep Time 1 hour
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 2 hours
Course Dinner
Cuisine British
Servings 6 slices
Calories 460 kcal

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Parchment Paper
  • Meat Thermometer

Ingredients
  

For the Beef

  • 1 lb Beef Tenderloin Choose a center-cut piece for the best tenderness and flavor.
  • to taste Salt Essential for enhancing the natural flavors.
  • to taste Pepper Essential for enhancing the natural flavors.
  • 2 tbsp Olive Oil Ideal for searing the beef.

For the Duxelles Filling

  • 1 lb Mushrooms Finely chopped cremini or button mushrooms.
  • 2 tbsp Butter Opt for unsalted.
  • 2 cloves Garlic Minced.
  • 1 medium Shallot Finely chopped.
  • 1 tbsp Thyme Fresh, chopped.
  • 8 oz Pâté Like foie gras or chicken liver.

For the Pastry

  • 1 sheet Puff Pastry Thawed if frozen.
  • 1 large Egg Beaten for the wash.
  • as needed tbsp Flour Dust the surface while rolling.

Instructions
 

Preparation

  • Season the beef tenderloin generously with salt and pepper, ensuring every side is coated.
  • Heat olive oil in a skillet over high heat. Sear the beef on all sides for about 2-3 minutes until nicely browned. Remove from heat and let it cool before brushing with Dijon mustard.
  • In the same skillet, melt butter and add chopped shallots and minced garlic. Cook for about 2 minutes until softened. Add the chopped mushrooms and thyme, cooking until the mixture is dry and browned, about 10-15 minutes. Season with salt and pepper and set aside to cool.
  • Lightly flour your surface, then roll out the puff pastry into a rectangle large enough to envelop the beef.
  • Spread a layer of pâté over the cooled mushroom duxelles, then place that over the beef. Center the beef on the pastry, fold it, seal the edges, trim any excess, and tuck the seam underneath.
  • Wrap the assembled Wellington in plastic wrap and refrigerate for a minimum of 30 minutes.
  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Brush the pastry with the beaten egg and bake for 25-30 minutes until golden brown and the internal temperature of the beef reaches 125°F for medium-rare.
  • Allow the Beef Wellington to rest for 10 minutes before slicing.

Notes

This dish shines alongside sides like roasted vegetables or a simple arugula salad.

Nutrition

Serving: 1sliceCalories: 460kcalCarbohydrates: 25gProtein: 35gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gCholesterol: 145mgSodium: 650mgPotassium: 700mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 3mgCalcium: 30mgIron: 3.5mg
Keyword Beef Wellington, Elegant Dish, Gourmet Recipe, Holiday Feasts, Impressive Dinners, Savory Beef Wellington Recipe
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