Classic Beef Wellington is not just a dish; it’s an experience. This elegant meal combines tender beef fillet, rich mushroom duxelles, and buttery puff pastry into one stunning presentation.
Perfect for special occasions, holiday dinners, or impressing guests, making Beef Wellington at home is a skill that pays off. With flavors that merge harmoniously and a texture that is simply irresistible, this recipe is surprisingly easy for such a sophisticated dish. Plus, your kitchen will smell amazing as it bakes to golden perfection!
Serving and Pairing Suggestions
Serve your Classic Beef Wellington with roasted vegetables, creamy mashed potatoes, or a fresh side salad for a balanced meal.
It pairs wonderfully with a rich red wine, such as Cabernet Sauvignon or Merlot. For a more casual pairing, try it with homemade Garlic Mashed Potatoes or a Mixed Green Salad. Both options add delightful sides that complement the savory flavors of the Wellington.
If you’re looking to elevate your feast even further, consider adding a Red Wine and Coffee Marinated Steak—what a combo!
Tips and Notes
- Use Quality Beef: Always choose fresh, high-quality beef fillet for the best flavor.
- Sauté Mushrooms Well: Make sure to cook the mushrooms until they’re dry. This prevents a soggy pastry.
- Let it Rest: Allow the Beef Wellington to rest for 10-15 minutes after baking. This helps juices redistribute.
- Watch the Baking Time: Every oven varies. Keep an eye on the pastry to ensure it doesn’t burn.
- Serve with Sauce: Consider a simple red wine reduction or a classic béarnaise sauce on the side for added flavor.
Enjoy embarking on this culinary journey, and don’t shy away from making this showstopper for your next gathering.
Classic Beef Wellington
Equipment
- 1 large skillet
- Large cutting board
- Measuring cups and spoons
- Rolling Pin
- Baking sheet
- Parchment paper
Ingredients
- 1 1/2 lb beef fillet
- Salt and pepper
- 2 tbsp olive oil
- 1 sheet of puff pastry
- 1 lb mushrooms - finely chopped
- 2 cloves of garlic - minced
- 1 shallot - minced
- 2 tbsp butter
- 2 tbsp parsley - chopped
- 1 tsp thyme
- 1 egg - beaten
Instructions
- Preheat your oven to 400°F (204°C).
- Season the beef fillet all over with salt and pepper.
- In a large skillet, heat olive oil over high heat. Add the beef fillet and sear on all sides, about 2 minutes per side. Remove from heat and let cool.
- In the same skillet, melt the butter over medium heat. Add the mushrooms, garlic, and shallot. Cook for 10 minutes, stirring occasionally, until the mushrooms are soft and golden brown.
- Stir in the parsley and thyme and remove from heat.
- On a lightly floured surface, roll out the puff pastry into a large rectangle, about 1/4 inch thick.
- Spread the mushroom mixture over the puff pastry, leaving a 1-inch border around the edges.
- Place the seared beef fillet in the center of the mushroom mixture and carefully wrap the puff pastry around it, sealing the edges with the beaten egg.
- Place the beef Wellington on a baking sheet lined with parchment paper, seam side down.
- Brush the top and sides of the pastry with the beaten egg.
- Bake for 30 minutes, or until the pastry is golden brown and the beef is cooked to your desired doneness.
- Let rest for 10 minutes before slicing and serving.