Beef Wellington Recipe

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.

1. 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.

   15 min
2. 02

   Prepare the Duxelles

   Finely chop the 8 oz mushrooms, 1 onion, and 1/2 lb duck. In the same pan you used for the beef, add the chopped onion and cook over medium heat until softened, about 5 minutes.

   Add the chopped duck and cook until browned, breaking it up with a spoon. Stir in the chopped mushrooms and continue cooking until all the moisture has evaporated, which usually takes about 10-12 minutes. You want the mixture to look dry, not wet.

   25 min
3. 03

   Finish the Duxelles

   Pour in the 2 Tbsps red wine, the remaining 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp thyme leaves into the mushroom and duck mixture. Cook, stirring frequently, until the wine has completely evaporated and the mixture is thick and spreadable, about 5-7 minutes. Remove from heat and let cool slightly.

   10 min
4. 04

   Assemble the Wellington

   On a lightly floured surface, roll out the 17 1/4 oz puff pastry into a large rectangle, roughly 1/4 inch thick. Spread the cooled duxelles mixture evenly over the entire surface of the pastry, leaving a small border around the edges. Place the seared beef tenderloin in the center of the duxelles-covered pastry.

   15 min
5. 05

   Wrap and Seal

   Carefully fold the puff pastry over the beef, ensuring the duxelles stays in place. Trim any excess pastry, then firmly press the edges together to seal the Wellington completely. Place the seam-side down on a baking sheet lined with parchment paper.

   10 min
6. 06

   Bake the Wellington

   Preheat your oven to 200°C (400°F). In a small bowl, whisk together the 1 egg and 2 tsps milk to create an egg wash. Brush the entire surface of the pastry-wrapped beef with the egg wash.

   Bake for 60-70 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness.

   70 min
7. 07

   Rest and Serve

   Once baked, remove the Beef Wellington from the oven. Let it rest on the baking sheet for 10-15 minutes before slicing into thick portions. This allows the juices to redistribute, ensuring a tender result.

   15 min