Home›Recipes›Classic Beef Wellington
Classic Beef Wellington

Classic Beef Wellington

30-35 mins
550 kcal

Ingredients

  • 1 (1.5-2 pound) filet mignon, trimmed of excess fat
  • 1/2 cup mushroom duxelles (see note)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup cognac (optional)
  • 1 egg, beaten (for brushing pastry)
  • 1 puff pastry sheet, thawed
  • 1 tablespoon water

Tools Needed

Large bowlMeasuring cups and spoonsWhiskRolling pinBaking sheet lined with parchment paper

Instructions

Step 1

Preheat oven to 400°F (200°C).

Step 2

In a large bowl, combine flour, salt, black pepper, paprika, and cayenne pepper. Roll the filet mignon in the seasoned flour mixture to coat evenly.

Step 3

Heat a skillet over medium-high heat. Sear the filet mignon on all sides until browned, about 2-3 minutes per side. Transfer the filet to a plate and let it cool to room temperature.

Step 4

Spread the mushroom duxelles evenly over the cooled filet, leaving a 1-inch border around the edges.

Step 5

Brush the edges of the puff pastry sheet with the beaten egg. Place the pastry over the filet, pressing the edges to seal. Use a sharp knife to create a decorative edge around the pastry.

Step 6

Brush the top of the pastry with the beaten egg and cut a few slits in the top to allow steam to escape.

Step 7

Place the Beef Wellington on the prepared baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the internal temperature reaches 130°F (54°C) for medium-rare.

Step 8

Remove the Wellington from the oven and let it rest for 10 minutes before slicing and serving.

Frequently Asked Questions

What is mushroom duxelles?

Mushroom duxelles is a mixture of sautéed mushrooms and herbs that's been finely chopped and cooked until dry and fragrant. It adds an intense mushroom flavor to the Beef Wellington.

Can I make my own mushroom duxelles?

Yes, you can make your own mushroom duxelles by sautéing a mixture of mushrooms, onions, and herbs in butter until they're dry and fragrant. Let it cool and chop it finely before using it in the recipe.

Preparation Tips

  • Make sure the filet mignon is at room temperature before assembling the Wellington to ensure even cooking.
  • Don't overfill the pastry with mushroom duxelles, as it can make the pastry difficult to seal.
  • Use a sharp knife to create a decorative edge around the pastry for a more professional finish.

Serving Suggestions

  • Serve the Beef Wellington with a side of roasted vegetables or a green salad for a well-rounded meal.
  • Consider serving the Wellington with a rich demiglace sauce for added flavor and moisture.