Notes

Beef Wellington With Green Sauce Recipe
Let the beef cool slightly so the juices can redistribute, about 10 minutes, but enjoy soon after. But if you follow the timing and steps precisely, it will come out well. Place the beef fillet in the centre of the two crêpes. Roll the crêpes around the beef fillet until it is completely covered.
Place the tenderloin in the center. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits in the top. I used pate de campagne instead of the duxelles, and I used a tenderloin instead of the center cut.
Scroll through to find our top-rated recipes. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Beef tenderloin is lean and tender cut of beef. Filet mignon is a cut, typically sold as thick steaks, that comes from beef tenderloin. A food processor makes quick work of chopping the mushrooms and shallots.
Tuck the sides of the puff pastry down and use a fork to help seal the sides of the dough. Wrap the beef wellington up tightly with plastic wrap and place in the refrigerator for 30 minutes to chill. Whisk an egg in a small bowl, then brush the whisked egg on the top and down the sides of the puff pastry. Place the remaining whisked egg in the refrigerator, as you’ll use that on top of the beef wellington, as well. Brush meat all over with mustard and place in center of pastry on top of mushroom mixture.
Wrap tightly in the plastic wrap and chill in the refrigerator for at least an hour. Add the sherry and thyme and cook, continuing to stir, until the liquid has evaporated. You can make a sauce by first deglazing the skillet with some red wine to dissolve those stuck-on pieces. Unwrap the beef tenderloin and discard the plastic wrap. I added shallots, garlic, thyme to the duxelles.
Would you believe that over the course of 30 minutes when the temperature finally stopped climbing, the beef measured 135°F. This Wellington rose a full 30 degrees upon being removed from the oven. If I pulled it at 110°F, it would have hit 140°F. At last, a perfect medium rare Beef Wellington. If there is any nugget of information you take from this article, that would be the most important one. What’s the worst that happens if you don’t quite high enough to the target temperature you want?
A Few Words About Puff Pastry
If using shiitake mushrooms, cut off the tough stems and discard or save them for stock. As with any roast, you should let it rest a bit after coming out of the oven in order to help itretain its juices betterwhen you slice it. And believe me, there will be juices.

Transfer Wellington to a foil-lined baking sheet and brush all over with beaten egg. Use a sharp paring knife to score a decorative pattern in the pastry. Sprinkle liberally with coarse sea salt. Remove from oven and allow to rest for ten minutes. Beef tenderloin, filet mignon, chateaubriand which are all the same piece of meat doesn’t have that extra beefy flavor that say a ribeye or strip steak does. This the reason that many restaurants serve a sauce with filet mignon.
What Cut Of Meat Is Best For Beef Wellington
You start doing all the steps and assume that if you follow the directions, that you should be left with a perfect result. I’m here to tell you that this often isn’t the case sadly. I wanted to call this article “The Realist’s Guide to Beef Wellington” but I came to my senses. Tasting host Janis Bell first made this dish for her husband years ago.
Last one for the last night, dry aged ribeye, lamb, and beef wellington w the fam 😋 pic.twitter.com/D4Oa4qRZZf
— thekine (@thekinetv) December 29, 2021
Spread the top of the tenderloin evenly with half the mousse, and spread half of the mushrooms evenly over the top. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

Let cool for a minute, transfer to a blender, and blend into a paste, adding a drop of water if needed to get the mixture going. You want it to be spreadable, not pourable. This was my first time making Beef Wellington, so I followed the recipe as written and as shown in the video. I used a mix of crimini and shitake . I'm glad I watched the video, as that was helpful in dealing with the dough. The recipe calls for a box of 2 sheets of dough, but doesn't specify how to arrange the two sheets before rolling.

When cooked perfectly, it truly is the most tender cut available. Many choose to serve their Beef Wellington with a sauce and some prefer it without. Preheat the oven to 400 degrees . Lay 2 puff pastry sheets on a floured surface, overlapping by half an inch. Roll out to a 15-by-18-inch rectangle; trim to form a 15-inch square.
Save this recipe to your Pinterest board so you can always find it.. Transfer to a serving board and let rest for 10 minutes. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
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Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap. Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface.
Melt butter in a large skillet over medium-high until foamy. Add garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Add sherry and pepper, stirring to scrape up any browned bits on bottom of skillet. Cook, stirring often, until mixture is dry and just starts to stick to bottom of skillet again, 2 to 4 minutes.
I feel like beef Wellington is one of those classic dishes that we all know but rarely, if ever, make ourselves. At least I haven’t…so what better time to try it out than Christmas? Overall, there isn’t much that can go wrong here–beef with the fois gras, buttery mushrooms, and puff pastry is a rich and lovely bite fit for a holiday table.
Branched out once again with a smoke free meal. Scaled back Christmas this year, just the three of us, decided to try Beef Wellington. It was beyond expectations and would definitely do this again. #backyardsmoking pic.twitter.com/ZIw9B15SFq
— backyardsmoking (@backyardsmoking) December 26, 2021
I should have picked the mat up and put it in the refrigerator prior to running the lattice cutter over it. In the future I’ll do a few experiments with the puff pastry and report back with my findings. Allow tenderloin to cool while prepping mushrooms. Allow mushroom duxelles to cool. 2) Similar question about your puff pastry. You say cut it in 12 even pieces.
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