Easy Beef Wellington - Food Wishes

Ingredients

• 7.5 oz Beef Tenderloin (center‑cut filet mignon) (trimmed, weight per portion)
• 1 tsp Kosher Salt (for seasoning beef and mushrooms)
• 1/2 tsp Freshly Ground Black Pepper (for seasoning beef and mushrooms)
• 3 tbsp Unsalted Butter (divided for mushrooms and searing)
• 8 oz Brown Mushrooms (cremini or button) (finely chopped)
• 1 large Shallot (minced (or substitute 1/4 onion))
• 1 large Garlic Clove (minced)
• 3 tbsp Dry White Wine (deglazes mushroom mixture)
• 2 oz Truffle‑Infused Pâté (smooth style, preferably duck liver based)
• 1 tsp Dijon Mustard (spreads on beef before wrapping)
• 1 quarter sheet Puff Pastry (frozen) (kept very cold, about 100 g)
• 1 large Egg (beaten with 1 tsp water for egg wash)
• 1 tsp Water (for egg wash)

Instructions

1. Prepare Mushroom Duxelles

   Finely chop the brown mushrooms (about 8 oz) and mince the shallot and garlic. In the large skillet melt 2 tbsp butter over medium‑high heat, add a pinch of salt, then add the mushrooms. Cook, stirring occasionally, until the mushrooms are deeply browned, caramelized and most of the moisture has evaporated (about 10‑12 minutes).

   Time: PT12M

   Temperature: medium‑high

2. Finish Duxelles

   Add the minced shallot and garlic to the skillet and cook until translucent (2‑3 minutes). Stir in 3 tbsp white wine, let it evaporate completely (a few seconds), then remove the pan from heat. Transfer the mixture to a bowl and let it cool to room temperature.

   Time: PT5M

3. Add Truffle Pâté

   Stir the 2 oz truffle‑infused pâté into the cooled mushroom mixture until fully incorporated.

   Time: PT3M

4. Season and Sear Beef

   Pat the 7.5 oz beef tenderloin dry, season both sides with 1 tsp salt and ½ tsp black pepper. In the same skillet add the remaining 1 tbsp butter, increase heat to high, and sear the beef on all sides until a deep brown crust forms (about 2 minutes per side, total ~6 minutes).

   Time: PT6M

   Temperature: high

5. Chill Beef

   Transfer the seared beef to a plate, cover loosely with foil, and place in the refrigerator to chill for about 5 minutes while you prepare the pastry.

   Time: PT5M

6. Prepare Puff Pastry

   Lay a quarter sheet of frozen puff pastry on a lightly floured surface. Let it sit until just pliable (about 5 minutes), keeping the rest of the sheet cold.

   Time: PT5M

7. Assemble Wellington

   Spread 3 tbsp of the mushroom‑pâté mixture onto the center of the pastry, leaving a border. Lightly brush the top of the chilled beef with 1 tsp Dijon mustard, then place the beef on the pâté layer. Fold the pastry edges over the beef, sealing the bottom and trimming any excess. The top should remain thin; avoid stretching it too much.

   Time: PT7M

8. Freeze Assembled Wellington

   Place the wrapped Wellington on a sheet of parchment and put it in the freezer for exactly 15 minutes so the pastry firms up before baking.

   Time: PT15M

9. Prepare Pastry Base

   Cut an extra piece of puff pastry to a circle roughly the same diameter as the Wellington. Place on parchment on a baking sheet and dock the surface with a fork to allow steam to escape.

   Time: PT5M

10. Bake Pastry Base

    Preheat oven to 425°F. Bake the docked pastry circle for 15 minutes, then flip it with a spatula and bake an additional 5‑10 minutes until golden and crisp.

    Time: PT20M

    Temperature: 425°F

11. Egg Wash

    Beat the egg with 1 tsp water. Brush the entire surface of the chilled Wellington generously with the egg wash.

    Time: PT2M

12. Bake Wellington

    Increase oven temperature to 450°F. Bake the Wellington on the parchment‑lined sheet for 23‑25 minutes, or until the pastry is deep golden and an instant‑read thermometer inserted into the thickest part of the beef reads 122°F (it will rise to ~130°F while resting).

    Time: PT24M

    Temperature: 450°F

13. Rest and Slice

    Remove the Wellington from the oven, transfer to a cutting board and let rest for 5 minutes before slicing. This allows juices to redistribute and the internal temperature to finish rising.

    Time: PT5M

Nutrition Facts

Calories

950

Protein

40 g

Carbohydrates

35 g

Fat

58 g

Fiber

2 g