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Beef Wellington for People Who Don’t Have All Day Recipe

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4 from 34 reviews

  • Author: Alice
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

A simplified version of the classic beef Wellington with rich flavors, flaky pastry, and a quicker method perfect for busy cooks seeking a delicious, elegant meal without spending all day in the kitchen.

Ingredients

Beef

  • 500 g beef tenderloin
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tbsp Dijon mustard

Mushroom Duxelles

  • 200 g mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp butter

Pastry & Finishing

  • 1 sheet puff pastry
  • 1 egg, beaten

Instructions

  1. Season and Sear Beef: Season the beef tenderloin generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef until browned on all sides, about 2-3 minutes per side. Remove from heat and let cool slightly to retain juices and cool to room temperature for wrapping.
  2. Brush with Mustard: Once the beef is slightly cooled, brush all surfaces with Dijon mustard to add tangy flavor and help the pastry adhere.
  3. Prepare Mushroom Duxelles: In a pan, melt butter over medium heat. Add finely chopped mushrooms and minced garlic, cooking until all moisture evaporates and mixture becomes paste-like, about 8-10 minutes. Remove from heat and let cool completely.
  4. Assemble Wellington: Roll out the puff pastry sheet on a lightly floured surface. Spread the cooled mushroom mixture evenly over the pastry, leaving a border. Place the beef tenderloin in the center, then carefully wrap the pastry around the beef, sealing all edges tightly to encase the meat.
  5. Brush and Bake: Transfer the wrapped beef to a baking tray lined with parchment paper. Brush the entire pastry surface with beaten egg to ensure a golden, shiny crust. Bake in a preheated oven at 200°C (400°F) for 25–30 minutes, or until the pastry is golden brown and cooked through.
  6. Rest and Serve: Remove the Wellington from the oven and let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute, yielding moist and tender slices.

Notes

  • Use store-bought puff pastry to significantly reduce preparation time.
  • Letting the beef rest after cooking is essential to keep the meat juicy.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Find it online: https://myhomemadecooking.com/beef-wellington-for-people-who-dont-have-all-day-recipe/