This beef wellington recipe is a perfect date-night-in dish. It’s classic, fancy, and indulging but not too difficult to put together. With a few tricks, you’ll be able to make this famous main course for any special occasions.
1 Center-Cut Beef Tenderloin
1 Tbsp Olive Oil
to taste Salt
to taste Pepper
8 oz Baby Bella Mushrooms
2 Tbsp Dry Red Wine
2 Tbsp Dijon Mustard
1 Tbsp Fresh Thyme Leaves
1/2 pckg Puff Pastry
Peel the shallot and cut into quarters.
Season Center-Cut Beef Tenderloin with Salt and Pepper. Press evenly onto all surfaces of beef roast.
Heat half of the Olive Oil in large nonstick skillet on medium-high heat until hot. Place roast in skillet; brown evenly. Remove roast from skillet.
Preheat oven to 425 degrees F. Place Baby Bella Mushrooms and Shallot into a food processor; pulse on and off about 10 times until finely chopped. Do not over process.
Heat the remaining olive oil in the same skillet over medium-high heat until hot. Add mushrooms and shallot; cook 4 to 6 minutes until tender and all liquid is evaporated, stirring often.
Add dry Dry Red Wine. Cook 2 to 3 minutes until all liquid is evaporated again.
Stir in Dijon Mustard, minced Fresh Thyme Leaves and Pepper. Cook 2 to 3 minutes. Remove from skillet to medium bowl and cool.
Unfold Puff Pastry on lightly floured cutting board. Roll pastry out to 12 by 9-inch rectangle. Lay dough with shortest edge toward you.
Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edge of dough. Place roast in center of mushrooms. Fold pastry neatly around the roast, stretching dough if necessary. Tug in the excess pastry under the roast.
Brush a beaten Egg onto the beef wellington; brush and press to seal overlapping edges. Dust a baking sheet lightly with flour. Place pastry-wrapped roast, seam-side down, on the baking sheet. Cut 3-4 two-inch vents in the top of the pastry. Decorate with heart-shaped.
Bake in 425 degrees F oven 35 to 50 minutes or until golden brown and instant-read thermometer inserted into the center of roast registers 135 degrees F for medium rare or 150 degrees F for medium.
Transfer Beef Wellington to a carving board. Let stand 10 minutes.
Carve into slices and serve with your favorite vegetables. Enjoy!