Beef Wellington For Stormy Nights

Feb 17, 2014 by

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Storms, storms, storms!  Enough already. Time to bust out some goodies that are justified on days like this and what could be better than a slice of Beef Wellington. Pan roasted beef, tucked in to puffed pastry – so golden and delicious from the outside, whilst intensely meaty and savory from the inside.

But what else is wrapped inside this crisp and lightly chewy dough apart from beef?  A good old English mustard slathers all over this cracked-pepper beef whilst the hunk of meat is still hot. By doing this, the beef draws right in to its flesh, all those warm tones the mustard has to offer. To prevent the beef from dripping directly on to the puff pastry, there is a mattress of sautéed mushrooms and shallots. The mushrooms are chopped in the blender and become cream-ish as they are cooked down. The tenderloin is hugged from top and bottom with the Duxelles and all that love is wrapped up in puff pastry.

There is one indigestible fact;  the tenderloin is a pretty costly. A heavy price to pay for a cut that is neither assertive in flavor or marbling. However it is boastfully tender – hence tenderloin.  And that is what we’re after here – a cut of piece of meat that allows the knife to glide through without any tug or toil.




1 sheet puff pastry (suggested brand: Dufour)

1 lb. beef tenderloin

1 tbsp. English mustard

Salt and pepper, coarse

1 egg beaten with 1 tsp. water


Mushroom Duxelles

2 shallots, finely diced

½ lb. baby bella mushrooms, chopped in blender

4 oz. shitake mushrooms, chopped in blender

6 walnuts, soaked in warm water, chopped in blender

Salt and pepper

Thyme sprig



Heat the oven to 400 degrees

1)   Liberally salt and pepper the tenderloin

salt and pepper


2)   In a hot pan, sear the beef all over until crisp and golden. Brush with mustard all over. Set aside



3)   Duxelles: In the same pan, sweat the shallots. Add the mushrooms, walnuts and thyme and cook until the moisture has evaporated. Season with salt and pepper

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4)   In the center of the pastry, spread half the Duxelles. Lay the tenderloin over the top and spread the remaining Duxelles. Fold the pastry over the meat and press edges to fasten shut. Brush with egg wash and bake for 30 minutes

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