How to Make Beef Wellington as Prepared by the Flying Rhino Cafe

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.

Heat oven to 375 degrees.

Rough chop mushrooms with stems, onion, and shallot. Blend in food processor with butter and sherry until finely minced. Add chopped parsley, thyme, salt, and pepper. Spread mixture onto sheet pan and cook for 20 minutes or until lightly browned, stirring occasionally to ensure even cooking. Remove from oven, set aside to cool.

Remove silver skin on tenderloin, if needed.

Put a sauté pan big enough to fit the tenderloin on medium high heat to start getting hot. Add olive oil and let it get smoking hot. Salt and pepper the beef, then sear on all sides in the pan until caramelized, which will add flavor. Remove from pan and set to cool.

Defrost prepared puff pastry.

To assemble, lay out one sheet of pastry and put half of the duxelles mixture along the length of the pastry sheet in the center.

Coat entire tenderloin with Dijon mustard, then place on top of the duxelles mixture. Top the tenderloin with remaining duxelles and bring sides of pastry up to encase it. Tuck in ends and roll the tenderloin over so that the pastry seam is hidden.

Cut leaf shapes from a second sheet of pastry to decorate your Wellington with a vine motif (or create your own design). Beat one egg and use your hands or a pastry brush to coat the pastry top before baking.

Cook at 375 degrees for approximately 20 minutes, then check the internal temperature of the beef. When it reaches 125 degrees, remove the Wellington from the oven.

Set on a wire rack to rest. As it rests, the beef will continue to cook. When the internal temperature reaches 130 to 135 degrees, it will be a perfect medium rare and ready to serve with your favorite sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens