BritishMain course
Beef Wellington
Beef Wellington is a classic dish of beef tenderloin coated in a mushroom-duck duxelles, then wrapped in puff pastry and baked. The duxelles, a rich mixture of finely chopped mushrooms, onion, and duck, cooks down until all its moisture has evaporated, concentrating the flavors. Sealing the pastry around the seared beef creates a beautiful, impressive roast that's surprisingly straightforward to assemble. The key is to let the beef cool before wrapping and to rest the finished Wellington before slicing.
Method
7 steps · 2h 19m total
These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.
- 01
Sear the Beef
Season the 6 lb beef tenderloin roast generously with half of the 1/2 tsp salt and half of the 1/4 tsp pepper. Heat a large, heavy-bottomed pan over high heat and sear the beef on all sides until deeply browned, about 2-3 minutes per side. Remove the beef from the pan and set aside to cool completely before the next step; this prevents the pastry from getting soggy.
