Beef Wellington
Serves 660 mins prep30 mins cook
Prepare a classic Beef Wellington with this detailed recipe that includes steps for making puff pastry, mushroom duxelle, and seasoning beef tenderloin for a delicious dish that's sure to impress.
0 servings
What you need
pinch salt
tbsp flour
tsp thyme
tbsp water
tsp thyme leaves
tbsp sugar
cup pastry flour
tbsp olive oil
clove garlic
Instructions
1: For the puff pastry dough, add flour, salt, and sugar to a food processor and process until combined. 2: Add 3/4 cup cold butter and pulse until absorbed, then add remaining butter and pulse to combine. 3: Add cold water until just moistened and pulse until dough forms a ball. 4: Roll out dough into a rectangle, fold, refrigerate for 1-2 hours. 5: For the mushroom duxelle, finely chop mushrooms, shallots, garlic, and thyme. 6: Sauté shallots and garlic in olive oil, add mushrooms, season, and let moisture sweat out. 7: For the beef, season tenderloin with salt and pepper and sear on all sides. 8: Apply Dijon mustard to seared tenderloin. 9: For the crepes, mix egg, flour, milk, chives, thyme, and salt. 10: Cook crepes in butter on medium low for about 2 minutes per side. 11: Prepare egg wash with eggs and water.View original recipe