Tender beef filet wrapped in flaky puff pastry and a moist and flavorful mushroom duxelle come together to make Beef Wellington a classic holiday dinner that just can’t be beat. The perfectly cooked tenderloin’s savory flavor pairs so well with the creamy duxelle and the crisp outer pastry layer.
- 5 – 5 1/2 pound whole beef tenderloin
- 2 (10-ounce packages) mushrooms, stems removed and chopped fine
- 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°F.
- 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. Add 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 has 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 seam 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°F. 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°F, 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.
- To Store: Keep in the fridge for up to 4 days. Cut the tenderloin into thick slices and wrap in foil, or lay slices in a single layer in an airtight container.
- To Freeze: Freeze for up to 2 months. Wrap thick slices tightly in foil or place in a freezer-safe container.
- To Reheat: Cook for 15 minutes in the oven at 250°F after refrigerating or 400°F from frozen.
- Category: Dinner
- Method: Oven
- Cuisine: American
Keywords: how to make beef wellington, mushroom duxelle, beef tenderloin