When it comes to show-stopping main courses, Beef Wellington is a classic that never goes out of style. This elegant dish consists of tender beef fillet wrapped in puff pastry and baked to golden perfection. But why settle for just one recipe when you can have two dozen? In this article, we’ll take you on a culinary journey around the world, showcasing 20 mouth-watering Beef Wellington recipes that will impress your friends and family alike.
From classic combinations like mushroom duxelles and prosciutto to innovative twists featuring truffles, soy-ginger glazes, and chipotle aioli, these recipes are sure to inspire even the most adventurous cooks. Whether you’re a seasoned chef or a culinary newbie, we’ve got you covered with easy-to-follow instructions and stunning visuals to guide your culinary creations.
So, without further ado, let’s dive into our top 20 Beef Wellington recipes that will make your taste buds sing!
Classic Beef Wellington with Mushroom Duxelles
Elevate your dining experience with this iconic dish, featuring tender beef wrapped in flaky puff pastry and rich mushroom duxelles.
Ingredients:
– 1 (1.5-2 pound) filet mignon
– 1/2 cup mushroom duxelles (see recipe below)
– 1 tablespoon butter, softened
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 package puff pastry, thawed
Mushroom Duxelles:
– 8 oz mushrooms (button or cremini), finely chopped
– 2 tablespoons butter
– 1 small onion, finely chopped
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season beef with salt and pepper.
3. Spread mushroom duxelles evenly over the beef, leaving a 1-inch border around edges.
4. Place butter on top of duxelles.
5. Roll out puff pastry to a large rectangle, about 1/8 inch thick.
6. Place beef in center of pastry, leaving a 1-inch border around it.
7. Brush edges with water and fold pastry over the beef, pressing gently to seal.
8. Place Wellington on a baking sheet lined with parchment paper, seam-side down.
9. Brush top with beaten egg for glaze.
10. Cook for 25-30 minutes or until puff pastry is golden brown.
Cooking Time: 25-30 minutes
Mini Beef Wellington Bites with Puff Pastry
Mini Beef Wellington Bites with Puff Pastry
These bite-sized miniatures are the perfect appetizer or snack, packed with tender beef and flaky puff pastry.
Ingredients:
– 1 pound beef tenderloin, thinly sliced into strips
– 1/4 cup mushroom duxelles (see note)
– 1 tablespoon butter, softened
– 1 package puff pastry, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together the sliced beef strips and mushroom duxelles.
3. On a lightly floured surface, roll out the puff pastry to about 1/8 inch thickness.
4. Spoon small mounds of the beef mixture onto one half of the pastry, leaving a 1/2 inch border around each mound.
5. Fold the other half of the pastry over the filling and press edges together with a fork to seal.
6. Place the mini Wellingtons on a baking sheet lined with parchment paper, seam-side down.
7. Brush tops with the softened butter and season with salt and pepper.
8. Bake for 15-20 minutes or until golden brown.
Note: Mushroom duxelles is a mixture of sautéed mushrooms and herbs. You can use store-bought or homemade to make this recipe easier.
Cooking Time: 15-20 minutes
Beef Wellington with Prosciutto and Herb Wrap
A classic dish elevated by the addition of crispy prosciutto and fragrant herbs, this Beef Wellington is a show-stopping centerpiece for any special occasion.
Ingredients:
– 1 (1.5-2 pound) beef tenderloin
– 1/4 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup butter, softened
– 2 cloves garlic, minced
– 1/2 cup prosciutto, thinly sliced
– 1 tablespoon chopped fresh thyme
– 1 tablespoon chopped fresh rosemary
– 1 egg, beaten (for brushing pastry)
– 1 package puff pastry, thawed
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season beef tenderloin with flour, salt, and pepper.
3. In a skillet, cook beef in butter until browned, about 5 minutes. Let cool.
4. Roll out puff pastry on a lightly floured surface to a large rectangle.
5. Arrange prosciutto slices along the center of the pastry, leaving a 1-inch border.
6. Place cooled beef tenderloin on top of prosciutto.
7. Brush edges of pastry with beaten egg and fold over beef, pressing gently.
8. Bake Wellington for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Luxury Truffle-Infused Beef Wellington
Luxury Truffle-Infused Beef Wellington Recipe
Transform a classic dish into an opulent masterpiece with the addition of earthy truffles and tender beef.
Ingredients:
– 1 (1.5-2 pound) filet mignon, tied with kitchen twine
– 2 tablespoons truffle oil
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup mushroom duxelles (see note)
– 1 puff pastry sheet, thawed
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the beef with salt, pepper, and garlic.
3. Spread truffle oil on the beef, leaving a 1-inch border around edges.
4. Place mushroom duxelles on top of the truffle oil.
5. Roll out puff pastry to a large rectangle. Brush edges with beaten egg.
6. Place the beef in the center of the pastry, leaving a 1-inch border around it.
7. Fold the pastry over the beef, pressing gently to seal.
8. Place Wellington on a baking sheet lined with parchment paper and brush with remaining truffle oil.
9. Bake for 25-30 minutes or until golden brown.
Note: Mushroom duxelles is a mixture of sautéed mushrooms and herbs. You can make your own or use store-bought.
Garlic Butter Beef Wellington with Red Wine Sauce
Elevate your dinner game with this indulgent beef Wellington recipe, featuring tender filet mignon wrapped in a buttery, garlicky puff pastry crust and served with a rich red wine sauce.
Ingredients:
– 1 (1.5-2 pound) filet mignon
– 1/4 cup garlic butter (softened)
– 1 tablespoon olive oil
– 1 sheet puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
– 1 cup red wine sauce (see below for recipe)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the filet mignon with salt and pepper.
3. Spread garlic butter evenly over the beef, leaving a 1-inch border around edges.
4. Roll out puff pastry on a floured surface to a large rectangle. Place the beef in the center of the pastry, leaving a 1-inch border around the beef.
5. Brush edges of pastry with beaten egg and fold over the beef, pressing gently to seal.
6. Place Wellington on a baking sheet lined with parchment paper and brush top with remaining garlic butter.
7. Bake for 25-30 minutes or until pastry is golden brown and internal temperature reaches 135°F (57°C) for medium-rare.
Red Wine Sauce:
– 1 cup red wine
– 2 tablespoons butter
– 1 tablespoon all-purpose flour
– 1 cup beef broth
Combine all ingredients in a saucepan, whisking until smooth. Simmer over low heat for 5-7 minutes or until thickened. Serve with Wellington.
Individual Beef Wellington with Spinach and Feta
Elevate your dinner game with these individual beef wellingtons, packed with spinach and feta cheese.
Ingredients:
– 4 beef tenderloin medallions (about 1 inch thick)
– 1/2 cup fresh spinach leaves
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon Dijon mustard
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 package puff pastry, thawed
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together spinach, feta cheese, olive oil, garlic, mustard, salt, and pepper.
3. Place a beef medallion in the center of each pastry square.
4. Spoon the spinach-feta mixture over the beef, leaving a 1/2-inch border around the edges.
5. Brush the edges with a little water, then fold the pastry over the filling to form a triangle or rectangle.
6. Seal the edges by pressing gently with your fingers or a fork.
7. Place the wellingtons on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Portobello Mushroom Beef Wellington Vegan Twist
A plant-based take on the classic beef Wellington, this recipe replaces the traditional beef with tender Portobello mushrooms and wraps them in flaky puff pastry. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 large Portobello mushrooms
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 cup vegan mushroom duxelles (see note)
– 1 package puff pastry, thawed
– 1 tablespoon soy sauce (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a skillet, sauté mushrooms and garlic in olive oil until tender.
3. Add vegan mushroom duxelles and cook for an additional minute.
4. On a lightly floured surface, roll out puff pastry to a large rectangle.
5. Place the mushroom mixture along the center of the pastry, leaving a 1-inch border on each side.
6. Fold the pastry over the filling, pressing edges to seal.
7. Brush with soy sauce (if using) and bake for 25-30 minutes or until golden brown.
Note: Vegan mushroom duxelles can be made by sautéing finely chopped mushrooms with garlic, thyme, and a splash of vegetable broth. Alternatively, use store-bought vegan duxelles.
Beef Wellington with Blue Cheese and Caramelized Onions
Elevate your dinner party game with this show-stopping Beef Wellington recipe, featuring pungent blue cheese and sweet caramelized onions.
Ingredients:
– 1 (1.5-2 pound) beef tenderloin
– 1/4 cup blue cheese crumbles
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 egg, beaten (for brushing pastry)
– 1 package puff pastry, thawed
Instructions:
1. Preheat oven to 400°F.
2. In a large skillet, caramelize onions over medium heat for 20-25 minutes or until golden brown.
3. Season beef tenderloin with salt and pepper.
4. Place the blue cheese crumbles on one half of the beef, leaving a 1-inch border.
5. Top with caramelized onions.
6. Roll out puff pastry to a large rectangle. Brush edges with beaten egg.
7. Place the beef in the center of the pastry, leaving a 1-inch border around it.
8. Fold pastry over the beef, pressing edges to seal.
9. Brush top with remaining egg and cut a few slits for steam escape.
10. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Rustic Beef Wellington with Thyme and Dijon Mustard
A classic dish with a rustic twist, this beef wellington is filled with the earthy flavors of thyme and tangy notes of Dijon mustard. Perfect for special occasions or cozy dinner parties.
Ingredients:
– 1 (1.5-2 pound) beef tenderloin
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh thyme, chopped
– 2 tablespoons Dijon mustard
– 1 tablespoon all-purpose flour
– 1/4 cup puff pastry, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the beef tenderloin with salt, pepper, and thyme.
3. In a small bowl, mix together olive oil, garlic, and Dijon mustard. Brush the mixture evenly over the beef.
4. Roll out puff pastry on a lightly floured surface to a large rectangle, about 1/8-inch thick.
5. Place the beef in the center of the pastry, leaving a 1-inch border around it.
6. Fold the pastry over the beef, pressing edges to seal.
7. Brush the top with egg wash (beaten egg mixed with 1 tablespoon water) and make a decorative cut along the edge.
8. Bake for 25-30 minutes or until the internal temperature reaches 135°F (57°C).
9. Let rest for 5 minutes before slicing and serving.
Cooking Time: 25-30 minutes
Asian-Inspired Beef Wellington with Soy-Ginger Glaze
Transform traditional Beef Wellington into an exotic fusion of East meets West flavors with this innovative recipe.
Ingredients:
– 1 (1.5-2 pound) beef tenderloin, trimmed
– 1/4 cup soy sauce
– 2 tablespoons freshly grated ginger
– 2 cloves garlic, minced
– 1 tablespoon honey
– 1 tablespoon vegetable oil
– 1 sheet puff pastry, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Season beef tenderloin with salt and pepper.
2. In a small bowl, whisk together soy sauce, ginger, garlic, and honey.
3. Roll out puff pastry on a lightly floured surface to a large rectangle. Place the beef in the center of the pastry, leaving a 1-inch border around it.
4. Brush the edges of the pastry with water, then spoon the soy-ginger glaze over the beef, leaving a small border around the edges.
5. Roll the pastry over the beef, starting from one long side. Place seam-side down on a baking sheet lined with parchment paper.
6. Brush the top of the pastry with vegetable oil and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Beef Wellington Wellington with Wild Mushroom Ragout
Elevate your holiday dinner with this show-stopping main course, featuring tender beef wrapped in puff pastry and served with a rich wild mushroom ragout.
Ingredients:
For the Beef:
– 1 (1.5-2 pound) filet mignon
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon thyme leaves
– Salt and pepper to taste
For the Ragout:
– 1 cup mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons butter
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup cognac (optional)
– 1/4 cup beef broth
– Salt and pepper to taste
For the Pastry:
– 1 package puff pastry, thawed
Instructions:
1. Preheat oven to 400°F.
2. Season the beef with olive oil, garlic, thyme, salt, and pepper.
3. Roll out the puff pastry on a floured surface to a large rectangle.
4. Place the beef in the center of the pastry, leaving a 1-inch border around it.
5. Fold the pastry over the beef, pressing edges to seal.
6. Place the Wellington on a baking sheet and brush with egg wash.
7. Bake for 25-30 minutes or until the pastry is golden brown.
8. Meanwhile, sauté the mushroom ragout ingredients in butter until tender.
9. Serve the Wellington with the wild mushroom ragout spooned over the top.
Cooking Time: 35-40 minutes
Gluten-Free Beef Wellington with Almond Flour Crust
Elevate your dinner game with this gluten-free twist on the classic Beef Wellington. Tender beef, mushrooms, and cheese wrapped in a crispy almond flour crust is sure to impress.
Ingredients:
– 1 (1.5-2 pound) beef tenderloin
– 1/4 cup almond flour
– 1/4 cup unsalted butter, softened
– 1/2 cup sautéed mushrooms and onions
– 1/2 cup grated cheddar cheese
– 1 tablespoon Worcestershire sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the beef tenderloin with salt, pepper, and Worcestershire sauce.
3. In a small bowl, mix together almond flour, softened butter, and a pinch of salt.
4. On a lightly floured surface, roll out the almond flour mixture to a thickness of about 1/8 inch (3 mm).
5. Place the beef tenderloin in the center of the almond flour sheet, leaving a 1-inch (2.5 cm) border around it.
6. Spoon the mushroom and cheese mixture over the beef, then fold the almond flour crust over the filling to form a rectangle.
7. Brush the edges with a little water and press gently to seal.
8. Place on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until the internal temperature reaches 135°F (57°C).
9. Let it rest for 10 minutes before slicing and serving.
Cooking Time: 45-50 minutes
Smoked Beef Wellington with Chipotle Aioli
A tender and flavorful smoked beef tenderloin wrapped in puff pastry, served with a spicy and creamy chipotle aioli.
Ingredients:
– 1 (1.5-2 pound) beef tenderloin
– 1 cup chipotle peppers in adobo sauce, chopped
– 1/4 cup mayonnaise
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 package puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat smoker to 225°F.
2. Season beef tenderloin with salt, pepper, and smoked paprika.
3. Smoke beef for 2-3 hours, or until internal temperature reaches 130°F.
4. Meanwhile, prepare chipotle aioli by combining chopped chipotles, mayonnaise, garlic, lime juice, and a pinch of salt in a bowl.
5. On a lightly floured surface, roll out puff pastry to a large rectangle.
6. Place smoked beef tenderloin in center of pastry, leaving a 1-inch border around.
7. Brush edges of pastry with beaten egg.
8. Roll pastry over beef, starting from one end and working your way down.
9. Place Wellington on a baking sheet lined with parchment paper.
10. Bake at 400°F for 15-20 minutes, or until pastry is golden brown.
Cooking Time: 2-3 hours (smoking) + 15-20 minutes (baking)
Lamb Wellington Alternative with Rosemary and Redcurrant
Elevate your lamb dish with the aromatic flavor of rosemary and the sweet-tartness of redcurrants. This recipe offers a twist on the classic lamb wellington, perfect for a special occasion or dinner party.
Ingredients:
– 1 (1.5-2 pound) boneless lamb shoulder
– 2 tablespoons olive oil
– 4 sprigs fresh rosemary, chopped
– 1/4 cup redcurrant jam
– 1 sheet puff pastry, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, chopped rosemary, salt, and pepper.
3. Place the lamb shoulder on a work surface and rub the rosemary mixture all over it, making sure to coat evenly.
4. Spread the redcurrant jam over the center of the lamb, leaving a 1-inch border around the edges.
5. Roll out the puff pastry to a large rectangle, slightly larger than the lamb.
6. Place the lamb in the center of the pastry, and fold the pastry over the lamb, pressing gently to seal.
7. Brush the pastry with a little water and cut a few slits on top for steam to escape.
8. Bake for 45-50 minutes or until the internal temperature reaches 145°F (63°C).
Spicy Sriracha Beef Wellington with Cream Cheese
Elevate your dinner game with this spicy and savory twist on the classic beef wellington. Thinly sliced beef, infused with the bold flavors of sriracha and cream cheese, is wrapped in puff pastry for a show-stopping main course.
Ingredients:
– 1 (1.5-2 pound) beef tenderloin
– 1/4 cup Sriracha sauce
– 1/2 cup softened cream cheese
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 package puff pastry, thawed
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together Sriracha sauce and cream cheese until smooth.
3. Season the beef tenderloin with salt, pepper, garlic powder, and olive oil.
4. Spread the Sriracha-cream cheese mixture evenly over the beef, leaving a 1-inch border around edges.
5. Roll out puff pastry to a large rectangle, about 1/8 inch thick.
6. Place the beef in the center of the pastry, leaving a 1-inch border around it.
7. Brush edges of pastry with egg wash and fold over the beef, pressing gently to seal.
8. Place on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Beef Wellington Pot Pie with Buttery Shortcrust
Beef Wellington Pot Pie with Buttery Shortcrust Recipe
A twist on the classic Beef Wellington, this recipe combines tender beef and mushrooms in a flaky pastry crust, topped with a rich buttery shortcrust.
Ingredients:
– 1 pound beef tenderloin, sliced into thin strips
– 2 cups mixed mushrooms (button, cremini, shiitake), chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1/4 cup butter, softened
– 1/2 cup beef broth
– 1/2 cup heavy cream
– 1 egg, beaten
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 2 cups puff pastry, thawed
– 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook beef and mushrooms in a skillet over medium-high heat until browned.
3. In a separate bowl, whisk together flour, softened butter, and broth.
4. Add cooked beef mixture to the bowl and stir to combine.
5. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
6. Spoon beef mixture onto one half of the pastry, leaving a 1-inch border around edges.
7. Brush edges with cold butter and fold other half of pastry over filling.
8. Use fork to crimp edges and cut slits in top for steam release.
9. Place pot pie on baking sheet lined with parchment paper.
10. Bake for 25-30 minutes or until golden brown.
Phyllo Dough Beef Wellington with Greek Flavors
Experience a flavorful twist on the classic Beef Wellington with this Greek-inspired recipe, featuring tender beef, crispy phyllo dough, and rich Mediterranean flavors.
Ingredients:
– 1 (1.5-2 pound) beef tenderloin
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh oregano
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 package phyllo dough (usually found in the freezer section)
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, garlic, oregano, paprika, salt, and pepper.
3. Rub the mixture all over the beef tenderloin, making sure it’s evenly coated.
4. Place the phyllo dough on a flat surface and cut into 4 equal pieces.
5. Brush each piece with some water and place the beef tenderloin in the center of one piece.
6. Sprinkle feta cheese and parsley around the beef, then fold the phyllo over the filling, pressing gently to seal.
7. Place the Wellington on a baking sheet lined with parchment paper and bake for 35-40 minutes or until the phyllo is golden brown.
Cooking Time: 35-40 minutes
Beef Wellington Sliders with Caramelized Shallots
Beef Wellington Sliders with Caramelized Shallots
Experience the flavors of traditional Beef Wellington in a bite-sized, slider form. This recipe combines tender beef, crispy puff pastry, and sweet caramelized shallots for a delightful twist on a classic dish.
Ingredients:
– 1 pound ground beef
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup caramelized shallots (see note)
– 1 egg, beaten
– 1 tablespoon Worcestershire sauce
– Salt and pepper to taste
– 4-6 slider buns
– Puff pastry, thawed
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine ground beef, cheese, parsley, caramelized shallots, egg, Worcestershire sauce, salt, and pepper. Mix well.
3. Divide the mixture into 4-6 portions, depending on desired slider size. Shape each portion into a ball and flatten slightly.
4. Place a spoonful of puff pastry in the center of each beef patty. Fold the pastry over the beef to form a square or rectangle shape. Press edges to seal.
5. Brush tops with egg wash and place sliders on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes, or until pastry is golden brown.
7. Serve immediately.
Note: To caramelize shallots, cook 1/2 cup chopped shallots in 2 tablespoons butter over low heat for 30-40 minutes, stirring occasionally, until deep golden brown and caramelized.
White Wine and Garlic Beef Wellington
A classic dish elevated by a hint of white wine and aromatic garlic, this Beef Wellington recipe is sure to impress.
Ingredients:
– 1 (1.5-2 pound) beef tenderloin
– 2 cloves of garlic, minced
– 1/4 cup white wine
– 1 tablespoon butter
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 puff pastry, thawed
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic, white wine, butter, thyme, salt, and pepper.
3. Place the beef tenderloin on a flat surface and brush the garlic-white wine mixture evenly over the meat.
4. Roll out puff pastry to a large rectangle, about 1/8 inch thick.
5. Place the beef in the center of the pastry, leaving a 1-inch border around it.
6. Brush edges of pastry with water and fold over the beef, pressing gently to seal.
7. Place Wellington on a baking sheet and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Christmas Special Beef Wellington with Cranberry Glaze
Elevate your holiday meal with this show-stopping Beef Wellington, featuring tender beef filets wrapped in flaky puff pastry and topped with a sweet and tangy cranberry glaze.
Ingredients:
– 1 (1.5-2 pound) beef tenderloin, trimmed of excess fat
– 1/4 cup mushroom duxelles (see note)
– 1 tablespoon all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 package puff pastry, thawed
– 1 cup cranberry sauce
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season beef tenderloin with flour, salt, and pepper.
3. Spread mushroom duxelles evenly over the beef, leaving a 1-inch border around edges.
4. Place puff pastry on top of the beef, pressing gently to adhere.
5. Brush cranberry glaze (made by mixing cranberry sauce, honey, and Dijon mustard) over the pastry, leaving a small border around the edges.
6. Bake for 35-40 minutes or until the internal temperature reaches 130°F (54°C).
7. Let rest for 10 minutes before slicing and serving.
Cooking Time: 45 minutes