Chris Makes Beef Wellington | From the Home Kitchen | Bon Appétit

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.

Chop up bacon and shallots into a very fine dice.

Cook shallots in a skillet for 6-8 minutes to give them a head start.

Chop 1 pound of cremini and shiitake mushrooms, removing the stems from shiitakes and trimming creminis.

Do not wash mushrooms to avoid moisture; instead, just wipe them clean.

Add shallots to the skillet and cook for about 10 minutes until mushrooms release water and start to brown.

Season mushrooms with black pepper and add soy sauce for umami flavor.

Transfer mushroom mixture to a quarter sheet pan and cool in the fridge for 30 minutes.

Sear the tied filet mignon in a very hot skillet, seasoning with salt and pepper, for a few minutes to brown the exterior.

Cool the seared beef in the fridge to keep it from cooking through.

Roll out pre-made puff pastry, stacking two sheets if necessary to ensure thickness.

Cool the puff pastry while waiting for the mushroom mixture to finish cooling.

Remove strings from the cooled beef and spread a tablespoon of Dijon mustard over the exterior.

Spread the cooled mushroom mixture over the beef, leaving a clear border.

Use egg wash to seal the pastry around the beef, twisting the ends to seal and trimming excess pastry.

Chill the wrapped beef in the fridge for about an hour before baking.

Apply egg wash to the outside of the pastry and make small slits to allow steam to escape.

Preheat the oven to 425°F (218°C) and bake the Wellington for around 40 minutes, aiming for an internal temperature of 115°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens