Have you seen Beef Wellington prepared on a cooking show and thought, “I could do that!”? Well here’s a straightforward, easy to follow recipe from the Beef Council that you can use to make an absolutely delicious Beef Wellington at home. The combination of crispy puff pastry, flavorful duxelles (the mushroom and shallot mix), and tender beef makes for a gourmet dish that is fit for a king. Make this for a special occasion, or when you’re looking to make any day a special occasion. Do you have any tips to make the preperation of this dish easier? We’d love to hear them, so, please, share them in the comments below!
- 2 lb(s) Leahy’s Angus Beef Tenderloin Roast
- 1 tsp Olive Oil (divided)
- .5 tsp Salt
- .5 tsp Pepper (divided)
- 8 oz Mushrooms
- 1 Shallot (larger in size)
- 2 Tbsp Red Wine (we recommend dry red wine)
- 2 Tbsp Mustard (Dijon-style)
- .5 tsp Thyme (dried leaves)
- 1 sheet(s) Frozen Puff Pastry (half package)
Heat 1/2 teaspoon oil in large nonstick skillet on medium-high heat until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of beef roast. Place roast in skillet; brown evenly. Remove roast from skillet.
Heat oven to 425°F. Place mushrooms and shallot into food processor; pulse on and off about 10 times until finely chopped. Do not overprocess. Heat remaining 1/2 teaspoon oil in 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 wine; cook 2 to 3 minutes until all liquid is evaporated. Stir in mustard, thyme, remaining 1/4 teaspoon pepper. Cook 2 to 3 minutes. Remove from skillet to medium bowl; cool.
Line rimmed baking sheet with aluminum foil and place in oven. Unfold pastry dough 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 dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges. Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut 4 (2-inch) vents in top of pastry.
Bake in 425°F oven 35 to 50 minutes or until golden brown and instant read thermometer inserted into center of roast registers 135°F for medium rare; 150°F for medium. Transfer Beef Wellington to carving board. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve into slices. and serve with your favorite vegetables.