Beef Wellington

Beef Wellington

To kick off my 50 in 15 Challenge, I decided to tackle Beef Wellington — a recipe I’ve been wanting to make for a while now. I had the pleasure of preparing the meal with my mother-in-law while my wife and I were in town visiting for the holidays. Having found lots of recipes and variations for Beef Wellington, we ended up using a mix of them in the final dish.


  • 1 Beef Tenderloin
  • 3 tbsp. olive oil (or similar)
  • 1 sheet frozen puff pastry, thawed
  • Egg wash (1 egg + 2 tbsp. water whisked together)
  • 1 tbsp olive oil
  • 1 medium shallot, finely chopped
  • 1/2 lb. mushrooms, cleaned and finely chopped
  • 1/2 c. port
  • Sea salt and fresh ground black pepper


  1. Heat oil in a sauté pan over medium heat and sauté shallot until soft and translucent, about 2 minutes. Add the mushrooms and sauté until softened and aromatic, about 5 minutes.
  2. Add the port, seasoning to taste with salt and pepper. Simmer until the juices reduce and the mushrooms are almost dry. Remove from heat and let cool completely.
  3. Brush tenderloin with oil, season with salt and pepper, and let it sit at room temperature for about 30 minutes.
  4. Preheat oven to 425° F, and line a baking sheet with parchment paper.
  5. Heat a sauté pan or cast-iron skillet over medium-high heat. Sear all sides of the tenderloin until the meat is browned and crispy. Remove from the pan.
  6. Roll out the puff pastry and make sure it is rolled out large enough to completely wrap around the tenderloin. Brush with the egg wash.
  7. Spread out the duxelles over the pastry, then place the tenderloin in the center and wrap it, sealing the edges. Brush the outside of the pastry with the egg wash and place seam-side down on the prepared baking sheet.
  8. Bake for 15-20 minutes, or until the pastry is golden brown and the meat is cooked to desired doneness. Remove from the baking sheet and let rest for 2 minutes.


When I prepared this dish, the tenderloin I used was actually too large, both in thickness and length. This resulted in the puff pastry needing to be stretched too thin. It also resulted in the meat being very rare on the inside.

I also found that while searing the meat, the oil spattered all over the place, causing a big mess. This is partially due to the fact that I also added oil to the pan and let it heat completely before adding the meat to sear. I’d recommend not adding oil to the pan on its own, but just brushing it on the meat beforehand. Also, if you’re worried about spatter, use a sauté pan you can cover to keep the oil at bay.

Overall, the Beef Wellington was tasty, even if it didn’t cook exactly how I had envisioned. And it was a great way to kick off my 50 in 15 Challenge.

Bon Appétit!


Leave a Reply

Your email address will not be published. Required fields are marked *