Ingredients:

  • 2.5 lbs (1.1 kg) beef tenderloin, center cut, trimmed
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 lb (450g) cremini mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry sherry or dry white wine (optional)
  • 2 tbsp fresh thyme leaves, chopped
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp butter
  • 3 large eggs
  • 3/4 cup all-purpose flour (90g)
  • 1 cup milk (240ml)
  • 2 tbsp melted unsalted butter
  • Pinch of salt
  • 2 sheets (approx. 14 oz/400g total) all-butter puff pastry, thawed
  • 1 large egg, beaten with 1 tbsp milk

Instructions:

  1. Sear the beef tenderloin on all sides in hot oil until nicely browned. Season with salt and pepper. Let cool slightly, then brush with Dijon mustard.
  2. Sauté shallots and garlic in olive oil. Add mushrooms and cook until softened and all liquid has evaporated. Deglaze with sherry (if using). Stir in thyme, season, and let cool.
  3. Whisk together eggs, flour, milk, butter, and salt. Cook thin crêpes in a lightly oiled pan. Alternatively, use store-bought.
  4. Lay out plastic wrap. Arrange crêpes in a slightly overlapping pattern to create a layer large enough to wrap the beef. Spread the duxelles evenly over the crêpes. Place the seared beef in the center.
  5. Tightly wrap the beef with the crêpes and duxelles using the plastic wrap to help shape it. Twist the ends of the plastic wrap to seal tightly. Refrigerate for at least 30 minutes (or up to 24 hours) to set.
  6. Roll out one sheet of puff pastry. Remove the beef from the refrigerator and unwrap it. Place the beef in the center of the pastry. Wrap the pastry around the beef, sealing the edges tightly with egg wash. Trim any excess pastry. Repeat with other pastry.
  7. Decorate the top of the Wellington with pastry cut-outs, if desired. Brush the entire Wellington with egg wash. Bake at 400°F (200°C) for 35-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches your desired doneness (e.g., 130°F/54°C for medium-rare).
  8. Let the Wellington rest for at least 10 minutes before slicing and serving.