Beef Wellington

Ingredients

• 2 lb Beef Tenderloin (center‑cut, trimmed of excess fat and silver skin)
• 1 tsp Salt (kosher salt preferred)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for searing the beef)
• 2 tbsp Dijon Mustard (to brush on the seared beef)
• 2 Shallots (finely chopped)
• 8 oz Chestnut Mushrooms (cleaned and finely chopped; can substitute button mushrooms)
• 2 tbsp Unsalted Butter (for sautéing the duxelles)
• 2 cups Fresh Spinach (roughly chopped; wilted with the duxelles)
• 4 Crepes (thin, plain crepes; act as a moisture barrier)
• 1 Puff Pastry Sheet (thawed if frozen; rolled to a 12‑inch square)
• 1 Egg Yolk (lightly beaten with 1 tsp water for egg wash)

Instructions

1. Trim and Season the Beef

   Pat the beef tenderloin dry, trim any excess fat and silver skin, then season all sides generously with salt and pepper.

   Time: PT10M

2. Sear the Beef

   Heat olive oil in a large skillet over high heat until shimmering. Add the beef and sear each side for about 2 minutes until a deep brown crust forms. Remove and let rest on a plate.

   Time: PT5M

   Temperature: High heat on stovetop

3. Apply Mustard Layer

   Brush the seared beef evenly with Dijon mustard. This adds flavor and helps the duxelles adhere.

   Time: PT2M

4. Prepare the Mushroom‑Shallot Duxelles

   In the same skillet, melt butter over medium heat. Add the chopped shallots and sauté until translucent (2‑3 minutes). Add the chopped chestnut mushrooms and cook, stirring frequently, until the mixture releases its moisture and becomes a dry paste (about 10 minutes). Stir in the spinach and cook until wilted, then season with a pinch of salt and pepper. Remove from heat and let cool.

   Time: PT15M

   Temperature: Medium heat on stovetop

5. Assemble the Beef Package

   Lay the crepes side‑by‑side on a clean work surface, overlapping slightly to form a rectangle. Spread the cooled duxelles evenly over the crepes, leaving a small border. Place the mustard‑coated beef in the center and, using the crepes, roll the beef tightly, wrapping the duxelles around it. Wrap the roll tightly in plastic wrap and refrigerate for 15 minutes to set the shape.

   Time: PT10M

6. Wrap in Puff Pastry

   On a lightly floured surface, roll the puff pastry sheet to a 12‑inch square. Remove the beef roll from the refrigerator, discard the plastic wrap, and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges with a little water. Trim any excess pastry, then brush the entire surface with the beaten egg yolk.

   Time: PT10M

7. Bake the Wellington

   Place the wrapped Wellington seam‑side down on a parchment‑lined baking sheet. Bake in a pre‑heated oven at 400°F (200°C) for 25‑30 minutes, or until the pastry is deep golden brown and an instant‑read thermometer inserted into the center of the beef reads 125°F (52°C) for medium‑rare.

   Time: PT30M

   Temperature: 400°F

8. Rest and Slice

   Transfer the Wellington to a cutting board and let it rest for 10 minutes before slicing. Use a sharp serrated knife to cut 1‑inch thick slices.

   Time: PT10M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

30 g

Fat

32 g

Fiber

2 g