Recepieplanning
British
Beef Wellington Dinner
85 min total45 prep40 cook6 servings680 cal
HardClassicFlexitarianContains glutenContains eggContains dairy
Beef tenderloin coated in mushroom duxelles, wrapped in puff pastry, and baked until golden. Elevated British dinner using balsamic and beef stock for the duxelles.
Add this to a personalized meal plan or browse more meal plan recipes — then shop one grocery list in the app.
Ingredients
6servings
meat
- 2 lbbeef tenderloin
frozen
- 1 sheetpuff pastry
produce
- 1 lbmushrooms
- 2shallots
- 2 clovesgarlic
pantry
- 2 tbspDijon mustard
- 1 tbspbalsamic vinegar
- 0.25 cupbeef stock
- 2 tbspolive oil
- 2 tspsalt
- 1 tspblack pepper
dairy
- 1egg
Steps
- Pat beef dry, season, and sear in hot oil on all sides; brush with mustard and chill.
- Pulse mushrooms, shallots, and garlic; cook in a dry pan until moisture is gone, then add balsamic and a splash of stock; cool completely.
- Roll puff pastry large enough to wrap the beef.
- Spread duxelles on pastry, place beef on top, and wrap tightly; seal seams and chill 15 minutes.
- Brush with beaten egg and score lightly.
- Bake at 425°F (220°C) for 35–40 minutes until pastry is golden and beef is medium-rare to medium as preferred.
- Rest 10 minutes.
- Slice into thick rounds.
- Serve with a simple beef stock reduction if desired.
- Pair with green beans and potatoes.
Tips
- Sear the beef hard then chill before wrapping.
- Cook mushroom duxelles until all moisture evaporates.
- Egg-wash well for shine.
- Rest 10 minutes before slicing with a sharp serrated knife.
