This recipe is a collaboration with Beef. It’s What’s For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
If ever there was a recipe that is meant to impress, it’s Beef Wellington. Beef tenderloin is wrapped in a savory mixture of mushrooms and flaky puff pastry, and the whole thing bakes in the oven to maximum magnificence – and maximum deliciousness (ask my husband, who ate almost half of it in one sitting).
If you want to wow your crowd this holiday season, I highly recommend going for this Beef Wellington recipe. Everyone will be happy and full, and you can claim another victory in the kitchen. Wins all around.
I’m truly excited to be working with Beef. It’s What’s For Dinner to #BeefUptheHolidays – that is, to bring a delicious beef recipe to the table this holiday season, which is a natural choice for me and my family.
I eat a lot of beef – but I eat it because it’s a nutrient-rich and high-quality protein, raised with care and dedication by farmers and ranchers, and it’s just downright delicious.
In our house, beef is one of our main go-to choices for protein all year round – we grill it in the summer, roast it in the winter, make it the main of our mainstay taco dinners, the list goes on. My favorite meal is a hamburger and I will always choose a steakhouse for date night. And now that I know how to make Beef Wellington entirely from scratch (as in, entirely – even the puff pastry is homemade here, my friends!), I can add this elevated dish to my list of favorites.
I’ll be perfectly honest with you, because we’re friends – this recipe is not for the faint of heart. But if you’ve got gumption and a craving for beef, I’m here to take you the rest of the way. So! A few tips before you get started:
1. Buy a center-cut beef tenderloin for this recipe, and tie it up before searing to make sure it keeps a relatively uniform thickness (see photos). This ensures every slice is cooked to medium rare perfection.
2. Use an instant-read thermometer to check the doneness of the beef. Do not go just by the clock or the color of the pastry. Insert the thermometer into the center of the beef near the end of the recommended cooking time (so, around 25-30 minutes) and leave it there for 15 seconds. Continue cooking the beef if needed until the temperature reads at least 140°F (medium rare is 145°F, and the temperature of the beef will continue to rise 5-15°F after it comes out of the oven).
3. Allow the cooked beef to rest about 15-20 minutes before slicing into it to retain as many of the juices as possible.
4. I’ve written up a recipe below for a rough puff pastry (that comes together in 15 minutes!), but feel free to use store-bought puff pastry for a convenient shortcut.
5. When cooking down the mushrooms, it is imperative, I repeat, IMPERATIVE, that you cook out all the moisture. The mixture will cook down to about one-third to half its original size when it’s done. If any moisture is left, it will leak out of the Wellington, leaving you with a soggy bottom. And nobody likes that situation.
6. Speaking of mushrooms, I used a food processor to mince the mushrooms and onions to the point of almost becoming a paste. This is the perfect amount of mincing to make sure the mushrooms cook down and stick to the beef in the wrapping process. Of course, if you’re a knife-wielding wizard, feel free to mince them by hand.
OK! I think I’ve given you all the tips you need to know for Beef Wellington success – but of course, if you have any more questions, please ask away in the comments. I want you to wow yourself when this dish comes out of the oven, all warm and golden brown and full of beefy goodness. Like, you made that, all by yourself. Be proud! And then dig in.
For more beef recipes and tips, head over to BeefItsWhatsForDinner.com.Print
- Prep Time: 2 hours 5 mins
- Cook Time: 1 hour 25 mins
- Total Time: 3 hours 30 mins
- Yield: 10-12 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: English
For the puff pastry:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 15 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup ice water
For the Beef Wellington:
- 2 1/2 to 3 lb center-cut beef Tenderloin
- Salt and pepper, to taste
- 2 tablespoons canola or vegetable oil
- 1/4 cup English or Dijon mustard
- 1 tablespoon butter
- 1/2 cup minced yellow onion
- 2 lb cremini mushrooms, minced
- 5 cloves garlic, minced
- 2 eggs, beaten
- Make the pastry: In a large bowl, mix flour and salt with whisk or fork until combined. Using a pastry blender or two sharp knives, cut cold butter into flour mixture until butter pieces are the size of small peas. Pour in cold water and stir with a fork until mixture just comes together (it’ll be pretty rough and shaggy; this is OK).
- Turn dough onto a well-floured work surface. Gently pat dough into a square. Sprinkle top lightly with flour. Flour a rolling pin and roll out dough to a thin, long rectangle. Fold down top of dough, then fold up bottom of dough, like a business letter; rotate dough 90 degrees. Sprinkle top lightly again with flour, then roll out again to a long, thin rectangle. Fold again like a business letter.
- Rotate 90 degrees. Repeat rolling, folding and rotating process 6-8 times. Dough will be smooth and have ribbons of butter throughout when it’s done. Fold dough into a letter one final time; wrap tightly in plastic wrap. Refrigerate at least 1 hour up to overnight.
- Make the Beef Wellington: Bring beef Tenderloin to room temperature. If necessary, tie tenderloin into a uniform log shape. Season liberally on all sides with salt and pepper.
- Heat a large cast-iron skillet over medium heat until hot. Add canola oil. Once hot, sear tenderloin on all sides and both ends 3 minutes each until dark brown all around. Transfer to cutting board.
- Remove ties. While tenderloin is still warm, brush mustard all over meat. Let meat rest while making the mushroom mixture.
- Heat same skillet over medium high heat until hot. Add butter, mushrooms, onions and garlic. Cook, stirring occasionally, 25-30 minutes until all liquid evaporates and mixture cooks down significantly, about one-third to half its original amount. The mixture will be thick and pasty when it’s done.
- Season with salt and pepper. Transfer to a plate to cool.
- Place a large layer of plastic wrap on a clean work surface. Spread cooled mushroom mixture in a rectangle the same length and about twice the width of the tenderloin. Place tenderloin on bottom half of mushroom mixture. Carefully roll up tenderloin in plastic wrap so it is completely encased in mushroom mixture. Seal in plastic wrap and tie ends to hold Wellington’s shape.
- Refrigerate 15 minutes.
- Heat oven to 400°F. Line a large rimmed baking sheet with parchment paper; spray with cooking spray.
- Remove puff pastry from refrigerator. On lightly floured surface, roll out pastry to 1/4-inch thick rectangle about 2 inches longer than length of tenderloin, and about twice its width. Carefully unwrap tenderloin onto bottom half of puff pastry, ensuring that mushroom mixture remains intact around tenderloin. Wrap pastry tightly around tenderloin until ends meet. Trim any extra pastry, then pinch seam to seal tightly. Fold over and pinch ends to seal so tenderloin is completely encased in pastry. Wrap tightly in plastic wrap. Refrigerate 15 minutes.
- Unwrap and place Wellington on prepared baking sheet. Brush all over liberally with beaten eggs, then decorate pastry if desired (with extra pastry, fork tines, a knife, etc.). Sprinkle with salt. Bake 35-40 minutes until an instant-read thermometer inserted in center of tenderloin reads 140°F. Let rest 15 minutes before slicing.
Could I use Sous Vide to cook the beef?
I’ve never used a sous vide machine before so I have no idea, sorry!
Thank you for this timely post. My sister and I were watching The Great British Baking Show the Master Class on Netflix last night where Mary Barry and Paul Hollywood, (love those names), made this dish on their Christmas special. We are thinking about making this for ourselves on New Year’s eve, but since it’s so much food I’m wondering if the left overs will end up in not only a soggy bottom but soggy all the way around. What say you? Do you have any advice on re-heating?
I’m so glad you’re back writing blog posts here. Your recipes are always easy to follow and turn out delicious. Also, I enjoyed reading about your family’s and your adventures on your travel blog and Instagram. You inspired two middle aged ladies to begin to research options and develop a plan two years before we want to hit the open trail.
Happy Holidays, Stephanie and thanks again for this recipe.
JoAnn, thank you SO MUCH. Your comment made my week. I fully endorse and support your decision to travel! 🙂 It will change your life. As for the recipe, I don’t think the bottom will get soggy as leftovers. We ate it for dinner reheated and while it wasn’t as good as it would have been right out of the oven, it certainly wasn’t bad! We just microwaved individual portions because we’re fancy like that. I hope you give it a try and make Mary and Paul proud! 🙂
Lol. I’ll do my best ; )
Having had the absolute pleasure of partaking in this delightful meal, I can honestly say it was some of the best pieces of beef I have had in quite a while. It seemed like a lot of work (my only participation was watching the whole process unfold and taste tester :)) but to me it was worth every mouthful! Delicious! You can make it again, any time! I’ll even supply my kitchen again…. and again….
Thanks, Mom! Love you!
Thank you for your recipe. We are going to have this recipe for our xmas dinner tomorrow night with friends. I am going to try my best. I am going too change the recipe up a bit as I recall having Beef Wellington with Foie Gras. I am cooking the mushrooms to get the liquid out and will mix the with the foie gras. I think I may need to skip the mustard, what do you think? Thanks for the inspiration.
Hi Gina, Apologies for not having a chance to respond to this before the holiday! I hope your adaptations turned out well with the recipe and that you and your friends enjoyed your meal and holiday! xo
I made this recipe yesterday in celebration of our Anniversary while under Shelter at Home. I did not have Tenderloin, so I used 2 Filet Mignon steaks . otherwise, I followed the recipe with no substitutions. It turned out wonderful! It wasn’t difficult, but time consuming. I placed the mushroom wrapped steak in the freezer after awhile because it was not chilling fast enough in the fridge. From that point on, I used the freezer for chilling. The crust was not soggy. It was flaky and delicious. the filling was superb. The steak was excellent! my husband said it was , “Perfect!” over and over again! Thanks for such a great post and recipe. This is a keeper!
Terri, Thank you so much for sharing! And happy anniversary!
What can I substitute the mustard with? Please reply. Jlp
James, I can’t think of a substitute flavor-wise, but you could just try leaving it out.
Plan to make for Xmas this year. Can it be made without mushrooms? I’ve got a couple of picky eaters that just won’t eat mushrooms. Thank you
Kathy, Yes you can skip the mushrooms! The mushroom mixture does keep the pastry from getting too soggy, but it’s not 100% necessary. Enjoy!
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