October 4, 2019

Beef Wellington Is What’s For Dinner

Beef Wellington Is What’s For Dinner

Looking for a more difficult recipe? Try Food Network’s Beef Wellington. It is for sure to work up an appetite and is worth every bit of the effort it takes.  It’s also sure to please a crowd.

What’s needed for your Beef Wellington:

  • 2 pounds of center-cut beef tenderloin, make sure it is tied up, the fresher the better
  • 1 sheet of frozen puff pastry, but it needs to be thawed, a 17.3 ounce package
  • 1 pound of button mushrooms
  • 1 large egg
  • 1 shallot, make sure it is minced
  • 1 ½ tablespoons of prepared horseradish
  • 2 tablespoons of fresh parsley, chopped up finely
  • 2 tablespoons of dried breadcrumbs
  • 4 tablespoons of butter
  • 3 tablespoons of olive oil
  • 2 tablespoons of heavy cream
  • Freshly ground black pepper
  • Kosher salt
  • Flaky sea salt, used for sprinkling
  • Flour, used for dusting

Utensils and Tools

  • Large skillet
  • Food processor
  • Parchment paper
  • A baking sheet


The first step is to season the tenderloin. Use the freshly ground black pepper and salt to season both sides of the tenderloin; don’t be afraid to use a decent amount. Once the tenderloin is seasoned, take 2 tablespoons of oil and place in a large skillet.  Place the heat on high to start heating up the oil. Place the tenderloin in the pan and sear it on all of its’ sides. This will take about 8 to 10 minutes Once the searing is done, place the tenderloin on the baking sheet so it can cool. This should take about 20 minutes, but make sure the tenderloin is completely cooled.

The next step is to set up the food processor, add half of the mushrooms needed for the recipe. FInely chop the mushrooms by using the pulse setting. Place the chopped mushrooms in a bowl and then repeat the same process for the other half of mushrooms. Place this on the side to be used later.

Using a large skillet and medium to high heat, heat up the rest of the olive oil and the butter. Once the butter is melted and starting to foam, place the shallots in the skillet. They need to be softened and this should take about 4 minutes. Once they are soft, add in the mushrooms. The mushrooms need to be sauteed for about 10 minutes to release all of the moisture. Once the mushrooms are dry, add in the heavy cream. Continue to simmer the ingredients until the cream begins to thicken, this will take about 2 minutes. After the 2 minutes are up, turn the heat off. Add in the parsley and the breadcrumbs. Remove the mushrooms and place them in a small bowl and allow them to cool. Then place them in the fridge so it can chill for an hour, at least. It should look like a paste by now.

Place the horseradish and Dijon in a small bowl; mix them together. Take the cooled tenderloin and cut off the twine that is tied around it. Discard it and then begin to cover the entire tenderloin in the horseradish and Dijon mixture. Once it is covered, place it in the fridge for an hour so it can chill.

The rack in the oven should be in the center and it should be preheated to 400 degrees fahrenheit. Place the parchment paper on the baking sheet.

The next step is to prepare the puss pastry. Dust the area you will be rolling it on with flour and crack the egg into a bowl. Beat the egg until it is smooth. The puff pastry needs to be rolled out 6 to 7 inches wider than the tenderloin and 4 inches longer. Use the beaten egg and brush it on the edge of the pastry, 3 inches to be exact. Place the mushroom mixture on the sides and top of the tenderloin. Place the beef onto the middle of the puff pastry with the mushroom mixture placed down and cover the exposed sided with the rest of the mushroom mixture. Fold in the sides of the pastry and place it seam down onto the baking sheet. Take the egg wash and cover the pastry in it. 3 slits should be cut into the top and sprinkle the flaky sea salt on top.

Roast the beef for about 40 minutes, when inserting the thermometer make sure it reads 120 degrees farenheit before taking the tenderloin out. When you finally remove it, let it rest for about 20 minutes and then slice it. 1 inch thick pieces are the perfect size.

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