Beef Wellington Recipe

a savory mBeef Wellington is a classic British dish that is made with a tender filet mignon,ushroom mixture, and a flaky puff pastry. This dish is perfect for a special occasion or a fancy dinner party. Here’s how to make this delicious dish at home.


  • 1 (2 pound) filet mignon
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, chopped
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons brandy
  • 1/2 teaspoon dried thyme
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten


  1. Season and sear the beef: Season the filet mignon with salt and pepper to taste. In a large skillet, heat the olive oil over medium-high heat. Add the filet mignon to the skillet and cook for 3-5 minutes on each side, or until browned on all sides and medium-rare.
  2. Make the mushroom mixture: In the same skillet, add the mushrooms, shallot, and garlic. Cook for 5-7 minutes, or until the mushrooms have released their moisture and the shallot and garlic are soft. Stir in the butter, brandy, and thyme and cook for an additional 2-3 minutes, or until the liquid has reduced. Remove the skillet from heat and let the mixture cool completely.
  3. Assemble the Beef Wellington: On a lightly floured surface, roll out the puff pastry into a large rectangle. Spread the mushroom mixture over the puff pastry, leaving a 1-inch border around the edges. Place the seared filet mignon in the center of the puff pastry and brush the edges of the pastry with the beaten egg. Roll the puff pastry around the filet mignon, sealing the edges to form a cylinder. Brush the top of the pastry with the remaining beaten egg.
  4. Bake the Beef Wellington: Place the Beef Wellington on a baking sheet and bake at 400°F for 25-30 minutes, or until the pastry is golden brown and flaky. Let the Beef Wellington
    rest for 10 minutes before slicing and serving. Serve with a side of your choice, such as roasted vegetables or mashed potatoes, and enjoy!

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