Name: Beef Wellington
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 1 (1.5 pound) beef tenderloin; 1/4 cup all-purpose flour; 2 cloves garlic, minced; 1/4 cup cognac; 1 teaspoon dried thyme; 1/2 cup mushroom duxelles; 1 (1 sheet) puff pastry, thawed

The aroma of seared meat and caramelized onions fills the air, transporting me to a rustic Italian trattoria. This Beef Wellington recipe is an exercise in opulence, with tenderloin beef wrapped in a flaky puff pastry and served with a side of rich demiglace.

As someone who appreciates the art of hand-rolled pasta, I can attest that this Beef Wellington recipe is a game-changer. By mastering the art of layering the beef and pastry, you’ll end up with a delicate, golden-brown crust that’s equal parts crunchy and tender. See Related Recipe

Why This Recipe Works

The combination of a flavorful beef tenderloin and a flaky puff pastry creates a dish that’s equal parts satisfying and elegant.
The technique of layering the beef and pastry allows for a perfect balance of textures and flavors in each bite.
The addition of a rich demiglace adds a depth of flavor that complements the beef and pastry perfectly.

Key Ingredients

When it comes to the key ingredients for this Beef Wellington recipe, it’s all about quality. For the beef tenderloin, look for a cut that’s at least 1 inch thick and has a nice marbling of fat throughout. This will ensure that the beef stays juicy and flavorful even after it’s been wrapped in pastry and baked.

For the puff pastry, make sure to use a high-quality brand that’s designed for baking. Some popular options include Dufour and Pepperidge Farm. This will ensure that your pastry turns out light and flaky, rather than dense and heavy.

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Recipe Courtesy of Our Kitchen

Beef Wellington

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 tablespoons olive oil

1 (1.5 pound) beef tenderloin

1/4 cup all-purpose flour

2 cloves garlic, minced

1/4 cup cognac

1 teaspoon dried thyme

1/2 cup mushroom duxelles

1 (1 sheet) puff pastry, thawed

Directions

Preheat oven to 400°F (200°C). Season the beef tenderloin with salt, pepper, and thyme. Heat the olive oil in a skillet over medium-high heat and sear the beef until browned on all sides.

Wrap the beef in puff pastry, brushing the edges with a little water to seal the pastry. Place the Wellington on a baking sheet lined with parchment paper and brush the top with a little bit of egg wash.

Bake the Wellington in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the beef is cooked to your desired level of doneness.

Remove the Wellington from the oven and let it rest for 10 minutes before slicing and serving. Serve with a side of rich demiglace, which can be made by reducing a cup of beef broth and a tablespoon of butter on the stovetop.

Serve the Beef Wellington with a side of roasted vegetables or a simple green salad for a truly special occasion meal.

Storage & Reheating

This Beef Wellington recipe is best served immediately after it’s been baked, but if you need to store leftovers, wrap the Wellington tightly in plastic wrap and refrigerate for up to 3 days. Reheat the Wellington in the oven until the pastry is golden brown and the beef is cooked through.