This tender, flavorful beef tenderloin recipe is a holiday classic! You can make this recipe ahead of time and bake it when you need it!
- 5 – 5 1/2 pound whole beef tenderloin
- 2 (10 ounce packages) mushrooms, stems removed and chopped fine (*see note)
- 1/4 cup butter
- 2 teaspoons kosher salt
- Fresh black pepper to taste
- 3/4 cup onion, diced
- 1 tablespoon chopped garlic
- 1 tablespoon fresh rosemary, chopped fine
- 3/4 cup red wine
- 1/2 cup heavy cream
- 1/4 cup olive oil or canola oil
- 2 sheets puff pastry
- 1 egg beaten with a tablespoon of cream
- Preheat the oven to 425 degrees.
- Start the mushrooms duxelle by adding the butter to a large skillet. Once the butter is melted, add the mushrooms and cook for 5 minutes, stirring.
- Add the salt, pepper, and onion and continue cooking for an additional 5 minutes. Ad the garlic and rosemary, stir and cook a minute longer.
- Turn the heat off and slowly pour in the red wine. Turn the heat back on to medium and bring the wine to a simmer. Cook for 2-3 minutes and then pour in the cream. Stir together and cook for a minute or two until the liquid is mostly evaporated. Remove from the heat and let cool.
- Heat the oil in a skillet or dutch oven large enough to fit your tenderloin. Season the tenderloin generously on all sides with more salt and pepper.
- Carefully add the beef to the hot oil and sear on all sides until browned. Remove the beef from the pot to a platter and let cool.
- Sprinkle flour onto a board and roll out the puff pastry sheets to fit the size of your tenderloin. To make a 5 pound beef tenderloin like this one, you’ll need both sheets of puff pastry, overlapping in the middle. Press the seams of the puff pastry together where they overlap to make sure they don’t come apart.
- Spread the mushroom duxelle onto the puff pastry leaving a 2 inch border. Place the tenderloin on top of the mushrooms and gently wrap the puff pastry around the beef covering it completely on all sides. Place the beef seem side down on a baking sheet that’s been sprayed with cooking spray.
- Brush the puff pastry with the egg wash and cut a few vents into the top of the puff pastry so that the steam can escape.
- Cook the filet in the oven for 30 minutes. Remove from the oven, tent with foil and turn the oven down to 400 degrees. Place the beef back into the oven for an additional 20-25 minutes.
- Insert a meat thermometer into the thickest part of the filet. When the thermometer registers 125 degrees, take the beef out of the oven and place onto a board. Cover with foil and let rest for 15 minutes.
- Slice the beef into thick slices and serve.
This recipe can be easily made with a smaller beef tenderloin! If you have around a 3 pound beef tenderloin you’ll want to half the mushroom duxelle and you’ll probably only need one sheet of the puff pastry.
Follow the cooking time for the first part of the filet in the oven, 425 for 30 minutes. Then when you turn the oven down to 400 degrees start checking the temperature of your beef after 15 minutes for a smaller tenderloin.
You can chop the mushrooms for the duxelle in food processor to make it easy!
- Category: Dinner
- Method: Oven
- Cuisine: American
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