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Beef Wellington
Recipe

11 INGREDIENTS • 12 STEPS • 2HRS

Beef Wellington

5.0
2 ratings
This puff pastry is the perfect, flaky vehicle for all of that flavorful beef, ham and duxelles. Paired with some red wine, it will be a showstopper for the Holidays!
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Beef Wellington
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
This puff pastry is the perfect, flaky vehicle for all of that flavorful beef, ham and duxelles. Paired with some red wine, it will be a showstopper for the Holidays!
2HRS
Total Time
$5.60
Cost Per Serving
Ingredients
Servings
6
US / Metric
Shallot
1
Shallot
Garlic
3 cloves
Olive Oil
2 dashes
Center-Cut Beef Tenderloin
1.8 lb
Center-Cut Beef Tenderloin
Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Dijon Mustard
1 Tbsp
Dijon Mustard
Ham
4 slices
Thin Ham
Puff Pastry
2
Puff Pastry, thawed
Egg
1
Egg, beaten
Nutrition Per Serving
VIEW ALL
Calories
414
Fat
23.3 g
Protein
39.5 g
Carbs
11.9 g
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Beef Wellington
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
First, make the duxelles. Combine the Cremini Mushrooms (4 1/2 cups), Shallot (1), and Garlic (3 cloves) in a food processor and pulse it all together until it is a fine mixture. Set it aside.
step 1 First, make the duxelles. Combine the Cremini Mushrooms (4 1/2 cups), Shallot (1), and Garlic (3 cloves) in a food processor and pulse it all together until it is a fine mixture. Set it aside.
step 2
Heat the Olive Oil (2 dashes) in a large skillet with deep sides. While it heats up, use kitchen twine to tightly tie up the Center-Cut Beef Tenderloin (1.8 lb) if it isn't already.
step 3
Season it generously with Salt (to taste) and Freshly Ground Black Pepper (to taste) before you brown it on all sides in the pan. It should take 2-3 minutes on each side to develop a nice brown crust. Transfer it to a cutting board to rest.
step 4
Add the duxelles to the same pan as the beef was browned in. Let it all cook down until the moisture is gone and it becomes a dry, almost pasty mixture. It should take about 6-7 minutes. When the duxelles is done, take the pan off the heat and set it aside.
step 5
Cut the twine off of the beef tenderloin and brush it all over with the Dijon Mustard (1 Tbsp).
step 5 Cut the twine off of the beef tenderloin and brush it all over with the Dijon Mustard (1 Tbsp).
step 6
Lay out two large, overlapping sheets of plastic wrap on a clean surface and lay out the Ham (4 slices) in an overlapping layer on it. Then spread the duxelles in a thick, packed-in layer on the ham.
step 6 Lay out two large, overlapping sheets of plastic wrap on a clean surface and lay out the Ham (4 slices) in an overlapping layer on it. Then spread the duxelles in a thick, packed-in layer on the ham.
step 7
Place the tenderloin in the center of the ham layer, then use the plastic wrap to wrap it up tightly, twisting the ends. Put it in the refrigerator to chill for 15 minutes.
step 8
While it is chilling, lay out another layer of plastic wrap and place one of the Puff Pastry (2) in the middle of it. Unwrap the chilled tenderloin from the plastic and place it in the center of the puff pastry sheet. Wrap it up tightly, making sure to pinch the seam and the ends together well. Wrap it in the plastic wrap and chill it again for 15 minutes.
step 9
Preheat the oven to 400 degrees F (200 degrees C) and line a sheet tray with a silicone mat or parchment paper. Take the chilled beef wellington and place it on the sheet tray.
step 10
Use a fork to gently score lined patterns in the dough if you wish, and use the second sheet of puff pastry to cut out any shapes you like. This is all optional. If you do cut out shapes to decorate, place them on the beef wellington and gently press them into the puff pastry dough.
step 10 Use a fork to gently score lined patterns in the dough if you wish, and use the second sheet of puff pastry to cut out any shapes you like. This is all optional. If you do cut out shapes to decorate, place them on the beef wellington and gently press them into the puff pastry dough.
step 11
Generously brush the whole thing with Egg (1) and bake it for 35-40 minutes to achieve a medium to medium well beef with some pink in the middle.
step 11 Generously brush the whole thing with Egg (1) and bake it for 35-40 minutes to achieve a medium to medium well beef with some pink in the middle.
step 12
Let it rest for 5 or so minutes, then slice and serve. Enjoy!
step 12 Let it rest for 5 or so minutes, then slice and serve. Enjoy!
Tags
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British
Christmas
Date Night
Shellfish-Free
Dinner
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