Succulent, incredibly tender beef tenderloin wrapped in crispy, golden brown puff pastry and sautéed mushrooms…nothing says “fancy” like Beef Wellington. Here’s our recipe for this Old World classic.
Ingredients Servings: 8+
- 1 Whole Grass-Fed Beef Tenderloin
- 1 C + 1 T Red Wine
- 1 T minced Marjoram
- 1 T minced Thyme
- 1 Egg Yolk
- 4 Sheets of Puff Pastry
- 2 T minced Shallots
- 2 T + 1 C Unsalted Butter
- 2 # Button or mild Wild Mushrooms
- 4 T White Wine
- Salt & Pepper
Thaw the puff pastry (ideally in the fridge overnight).
Clean the mushrooms and dice them into small cubes. Cook them with the minced shallots, 2 teaspoons of salt and a half teaspoon of pepper in two tablespoons of the butter over medium-low heat. If the shallots start to brown, your heat is too high & you need to turn it down.
When the pan starts to dry out, add half the white wine and continue to cook. When most of the wine has disappeared, add the rest of the white wine.
When the mushrooms have cooked, move them to a bowl and chill them in the fridge until cold.
Pour the tablespoon of red wine into the pan where you cooked the mushrooms and briefly simmer it. Scrape the bottom of the pan with a spatula to free the browned bits of mushroom and shallot that have stuck to it. Pour the wine out into a bowl & reserve it in the fridge.
Trim the chain (long thin muscle that runs along the side of the tenderloin), silverskin and large deposits of surface fat from the tenderloin
Cut the tenderloin into two pieces of equivalent mass (a long thin piece and a shorter thick piece).
Cut the long thin piece in half and lay the two halves so that the thinnest point of one is next to the thickest point of the other. Tie the two halves together to make one roast of even thickness.
Tie the other part of the tenderloin with twine as well, pulling the knots tight to draw the side muscle in.
Season both tenderloin roasts with salt & pepper, then sear them in a hot oiled pan.
Remove the roasts from the pan and completely chill them in the refrigerator. Deglaze the searing pan with the remaining red wine Add this wine to the wine used to deglaze the mushroom pan & reserve for making a sauce later.
Once the beef and the mushroom mixture have chilled, preheat your oven to 350 degrees.
Unfold the puff pastry sheets. Beat the egg in a small bowl. Use the egg to glue two of the four sheets into one long sheet (brush the egg over ½ of one panel, press half of the other sheet’s end panel over it). Repeat with the other two sheets.
Spread the mushroom mixture over 5/6ths of each of these long puff pastry sheets. Brush the remaining sixth of each with beaten egg.
Cut the twine off the tenderloin pieces. Place a tenderloin roast on the mushroom mixture of one puff pastry sheet. Wrap the puff mushroom coated puff pastry around the roast, sealing it with the egg-coated portion. Repeat with the other roast.
Cover a baking sheet/sheet pan with a piece of parchment paper. Place both Wellingtons on the parchment paper, and brush their tops and sides with the egg.
Roast them in the oven until they’re cooked to your preferred doneness (about 30 minutes for medium rare).
Remove the roasts from the oven and let them rest for 30 minutes before slicing.
While the Wellingtons are resting, pour the reserved deglazing wine into a small saucepan. Heat to a simmer and whisk in the butter until a smooth sauce forms.
Serve slices of the Wellingtons with the wine sauce.