Name: Beef Wellington
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 (1.5-2 pound) filet mignon, trimmed of excess fat; 1 sheet of frozen puff pastry, thawed; 2 tablespoons butter, softened; 1 teaspoon salt; 1 teaspoon black pepper; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh rosemary

When you take your first bite of a perfectly crafted Beef Wellington, the rich, buttery pastry gives way to a tender, pink filet mignon that just melts in your mouth. The aroma of fresh thyme and rosemary wafts up, mingling with the savory flavors of the beef, and you can’t help but feel like you’re in culinary heaven.

But Beef Wellington isn’t just a fancy dish – it’s also a masterclass in cooking technique. By layering a delicate puff pastry around a tender filet, you’re able to create a dish that’s both elegant and approachable. And with our recipe, you’ll learn the secrets to making this show-stopping main course at home. See Related Recipe

Why This Recipe Works

This recipe uses a high-quality filet mignon that’s been rested to ensure maximum tenderness.
The puff pastry is thawed and rolled out to the perfect thickness for wrapping around the beef.
The addition of fresh herbs like thyme and rosemary adds a bright, savory flavor that complements the richness of the beef.

Key Ingredients

When it comes to making Beef Wellington, the quality of your ingredients is crucial. For the best results, look for a high-quality filet mignon that’s been grass-fed and dry-aged. This will ensure that your beef is tender, flavorful, and has a beautiful texture.

When it comes to the puff pastry, look for a brand that’s made with high-quality ingredients and has a delicate, flaky texture. This will help your pastry to rise beautifully and add a lovely crunch to your finished dish.

Recipe Courtesy of Our Kitchen

Beef Wellington

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 (1.5-2 pound) filet mignon, trimmed of excess fat

1 sheet of frozen puff pastry, thawed

2 tablespoons butter, softened

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh rosemary

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Season the filet mignon with salt and pepper. Heat the butter in a skillet over medium-high heat. Sear the filet mignon for 2-3 minutes on each side, or until browned. Transfer the filet to a plate and set aside.

On a lightly floured surface, roll out the puff pastry to a large rectangle, about 1/4-inch thick. Transfer the pastry to a baking sheet lined with parchment paper.

Place the filet mignon in the center of the pastry rectangle, leaving a 1-inch border around the filet. Brush the edges of the pastry with water.

Fold the pastry over the filet mignon, pressing the edges to seal. Brush the top of the pastry with egg wash. Cut a few slits in the top of the pastry to allow steam to escape.

To store leftovers, let the Beef Wellington cool completely on a wire rack. Wrap the pastry tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days or freeze for up to 2 months. To reheat, thaw the Beef Wellington overnight in the refrigerator and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the pastry is golden brown and the internal temperature reaches 135°F (57°C).