Beef Wellington Recipe – French Special
Beef Wellington is a sophisticated, timeless French dish where a tender beef tenderloin is seared, slathered in Dijon mustard, and wrapped in buttery puff pastry with a rich mushroom duxelles. With garlic, thyme and a splash of white wine (or broth) adding aromatic depth, the beef emerges golden and medium-rare at its core. This show-stopping main course is perfect for holiday feasts or celebratory dinners where elegance and flavor go hand in hand.
- Prep Time20 min
- Cook Time45 min
- Perform Time40 min
- Total Time1 hr 45 min
Beef Wellington Ingredients::
- 1 1/2 lb (680 g) beef tenderloin
- Salt and freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 8 oz (225 g) mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 1/2 cup dry white wine or beef broth
- 1 sheet puff pastry (thawed if frozen)
- 1 egg (beaten, for egg wash)
Prepare the Beef:
Season the beef tenderloin generously with salt and pepper.
Heat olive oil in a skillet over high heat. Sear the beef on all sides until browned. Remove from heat and let it cool. Brush the beef with Dijon mustard.
Prepare the Mushroom Duxelles:
In the same skillet, melt butter over medium heat. Add mushrooms and cook until they release their moisture and begin to brown.
Stir in garlic and thyme, cook for 1 minute.
Add white wine or beef broth, cook until liquid evaporates. Season with salt and pepper. Remove from heat and let it cool.
Assemble the Wellington:
Roll out the puff pastry on a lightly floured surface to a rectangle large enough to wrap around the beef.
Spread mushroom mixture evenly over the pastry.
Place the beef in the center and wrap the pastry tightly around it, sealing the edges.
Brush the pastry with beaten egg for a golden finish.
Bake:
Preheat oven to 400°F (200°C).
Place the Wellington seam side down on a baking sheet lined with parchment paper.
Bake for 35-40 minutes or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.
Rest and Serve:
Let the Beef Wellington rest for 10 minutes before slicing.
Recipe Notes:
Meat Temperature: Use a meat thermometer to target about 125-130°F (52-55°C) internal temperature for medium-rare; the meat will continue to rest and cook slightly after baking.
Pastry Sealing: Ensure the edges of the puff pastry are well sealed to avoid leakage of juices during baking, which can make the crust soggy.
Cooling Before Slicing: Allow the Wellington to rest for about 10 minutes after baking—this helps the juices redistribute and ensures clean slices.
Mushroom Moisture Control: Cook the mushroom duxelles until the moisture has mostly evaporated so that the filling isn’t watery, which maintains structure and texture.
Wine or Broth Choice: A dry white wine adds brightness, but good beef broth works well too if you prefer a subtler flavor.
