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Beef Wellington

Beef Wellington

Posted on by Joanne Byrnes

As an Amazon Associate I earn from qualifying purchases.
This post may contain affiliate links and we may earn compensation or discounts for products, gifts or services when you click on the links at no additional cost to you. Please visit our disclosure policy for more details.

Are you looking to impress that special someone with an amazing meal? This beef wellington recipe is easier than you may think. It is a great dish for a special holiday or any other day for that matter. Some holidays that come to mind are Christmas and Valentines Day but this is a delicious recipe for any date night!

The best part is that you can prepare the roast the night before and just pop it in the oven so you can socialize!

Short on time? Pin it for later! Share on Facebook and Twitter too!

Beef Wellington Recipe
Print Recipe

Beef Wellington

Prep Time1 hour hr
Cook Time45 minutes mins
Resting Time15 minutes mins
Total Time2 hours hrs
Course: Main Course
Cuisine: English
Author: Real Life Real Issues | The Serial Chef | John Byrnes

Equipment

  • Food Processor

Ingredients

  • 4 Lb Beef Tenderloin Roast
  • 2 Tbsp Olive Oil
  • 1 Qt Portrabella Mushrooms
  • 1/4 Lb Prosciutto
  • English Mustard
  • 2 Pkgs Pastry Puff Thawed (~40 minutes)
  • 1 Large Egg
  • Salt & Pepper
  • Saran Wrap To wrap tenderloin and refrigerate

Instructions

  • Thaw puff pastry per package instructions.
  • Remove beef tenderloin from refrigerator and bring to room temperature by having it sit for 30 minutes prior to seasoning and searing.
  • Prepare the mushroom duxelles: add the portabella mushrooms to the food processor and process until wet and smooth. Transfer to a saucepan over medium heat and add a dash of salt and pepper. Cook and stir until the moisture has dissipated (approximately 10 minutes). Remove from heat and set aside.
  • Generously season the tenderloin with salt and pepper. Add 1 Tbsp olive oil to a large sauté pan and heat over medium high heat. Add the tenderloin and sear on all sides. Remove from heat and pan and place on a cutting board to cool.
  • Lightly smear the entire tenderloin on all sides with Coleman’s English Mustard.
  • Layout enough plastic wrap to wrap the entire tenderloin.
  • Lay out puff pastry on the plastic wrap. Cover puff pastry with proscuitto and then spread mushroom duxelles evenly over proscuitto. Set tenderloin in the middle and carefully pull plastic over to fully wrap the tenderloin and tuck the ends of the puff pastry and fold in like a present. Make sure it is wrapped tightly and then place in the refrigerator for a minimum of twenty minutes or prepare ahead and leave overnight.
  • Preheat oven to 375 degrees Fahrenheit.
  • Whisk one large egg for egg wash.
  • Take tenderloin out of refrigerator and unwrap the plastic, brush egg wash over outside of puff pastry on all sides.
  • Cook for 45 minutes for a 4 lb tenderloin or internal temperature is 125 degrees Fahrenheit in center for medium rare.
  • Once removed from oven, let rest for 15 minutes.
Beef Wellington Recipe
Beef Wellington Recipe
Beef Wellington Recipe
Beef Wellington Recipe

Short on time? Pin it for later! Share on Facebook and Twitter too!

Beef Wellington
Pin it for later

As an Amazon Associate I earn from qualifying purchases.
This post may contain affiliate links and we may earn compensation or discounts for products, gifts or services when you click on the links at no additional cost to you. Please visit our disclosure policy for more details.

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2 thoughts on “Beef Wellington”

  1. Beth Shields says:
    at

    Love Beef Wellington. And also enjoyed how your site links to other places – like laptops and pecan pie! Thanks.

    Reply
    1. Joanne Byrnes says:
      at

      Thanks Beth! I appreciate the kind words!

      Reply

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