How to Make Beef Wellington

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in fat and more affordable.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is leaner and ham is often less expensive.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in calories and homemade dough can be cost-effective.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers similar flavor with added texture.

Tie the beef tenderloin every inch or so with kitchen twine to ensure an even shape.

Generously season the beef with salt and black pepper.

Place the beef in the freezer for 20-30 minutes to chill.

Chop the mushrooms finely, about 1 pound, and set aside.

Mince some shallots to add to the mushroom mixture.

Remove the beef from the freezer and sear it in a preheated skillet at 400-425°F until browned, about 2-3 minutes per side.

Set the seared beef aside to cool on a plate.

In the same skillet, melt 4 tablespoons of butter and add the minced mushrooms.

Add 2 tablespoons of Dijon mustard to the beef and coat it evenly before chilling it in the fridge for at least 30 minutes.

Add the minced shallots to the mushrooms and cook until translucent.

Add 2 teaspoons of chopped fresh thyme to the mushroom mixture and cook until the shallots are soft.

Pour in 1/2 cup of brandy and cook until the liquid is mostly evaporated.

Add 1/2 cup of cream to the mushroom mixture and stir until thickened, then season with salt and pepper to taste.

Transfer the mushroom mixture to a shallow dish and chill in the fridge for 30 minutes.

Remove the strings from the beef and then smear mustard on it.

Mix 4 ounces of pate into the mushroom mixture.

Layer phyllo dough with about 1/4 pound of prosciutto, shingling it across the surface.

Spread the mushroom mixture down the center of the prosciutto.

Place the beef on top of the mushroom mixture and wrap it using the phyllo dough, rolling it tightly.

Wrap the whole thing in plastic wrap and refrigerate for another 30 minutes.

Lightly flour a surface and roll out the puff pastry, ensuring it's large enough to wrap the beef.

Unwrap the beef from the plastic wrap and place it in the center of the puff pastry.

Brush the surface of the pastry with beaten egg before rolling it up around the beef.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens