Classic Beef Wellington
This recipe will show your friends and family that you have some serious skills in the kitchen. Beef Tenderloin is baked in puff pastry with mushrooms and shallots for a dish that will surely be remembered.
Cook Time: 1 hrs 30 mins
Servings: 4
Ingredients: 10
Ingredients
Preparation
-
Step 1
Heat 1/2 teaspoon oil in large nonstick skillet on medium-high heat until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of beef Tenderloin Roast. Place roast in skillet; brown evenly. Remove roast from skillet.
-
Step 2
Heat oven to 425°F. Place mushrooms and shallot into food processor; pulse on and off about 10 times until finely chopped. Do not over process. Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat until hot. Add mushrooms and shallot; cook 4 to 6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2 to 3 minutes until all liquid is evaporated. Stir in mustard, thyme, remaining 1/4 teaspoon pepper. Cook 2 to 3 minutes. Remove from skillet to medium bowl; cool.
Cooking Tip: Mushrooms and shallot may be finely chopped by hand.
-
Step 3
Line rimmed baking sheet with aluminum foil and place in oven. Unfold pastry dough on lightly floured cutting board. Roll pastry out to 12 by 9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edge of dough. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges. Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut 4 (2-inch) vents in top of pastry.
Cooking Tip: Use any excess dough to decorate Wellington.
-
Step 4
Bake in 425°F oven 35 to 50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135°F for medium rare; 150°F for medium. Transfer Beef Wellington to carving board. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve into slices and serve with your favorite vegetables.
Nutrition Information
386 Calories
6g SAT FAT
42g PROTEIN
5.4 mg IRON
6.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 386 Calories; 153 Calories from fat; 17g Total Fat (6 g Saturated Fat; 8 g Monounsaturated Fat;) 119 mg Cholesterol; 584 mg Sodium; 9 g Total Carbohydrate; 1.2 g Dietary Fiber; 42 g Protein; 5.4 mg Iron; 10.4 mg NE Niacin; 1.1 mg Vitamin B6; 5.8 mcg Vitamin B12; 6.3 mg Zinc; 43.6 mcg Selenium; 103.1 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
The Essential Ingredients
- Beef Tenderloin Roast: The name says it all – an incredibly tender cut of beef that is known for its mild flavor and buttery texture; most recognized for the filet mignon. It’s also one of the leanest cuts of beef. Perfect for roasting or grilling.
- Mushrooms: With so many varieties – button, cremini, shiitake – mushrooms are an incredibly versatile, edible fungi known for its earthy flavor. They are versatile and can easily be sauteed, roasted, or added as a flavor enhancer.
- Puff Pastry: A light flaky pastry dough made by a process called lamination – layering dough and butter to create the layers you see in pastries such as croissants. It can be used in both sweet and savory dishes. You can find this in the frozen section of the grocery store if you prefer to use pre-made pastry dough.
- Shallot: Part of the onion and garlic family, shallots are mild and slightly sweet – a really beautifully delicate flavor. They are often found in French recipes, and are great to add to sauces and dressings for a slight garlicky sharpness.
- Red Wine: It’s more than a drink with dinner. Red wine is a great way to enhance your cooking by adding complex and rich flavors to your dish. It’s often used in braising beef, deglazing pans, and tenderizing meats. The acidity of the wine helps to brighten other flavors.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Sign Up or Log In to Share Your Beef-Loving Review!
Join the herd — log in to add your voice!
Google1 comment on "Classic Beef Wellington"
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
I’d like to give this one a try.