Beef Wellington Dinner Party – A Showstopper for your Next Gathering!

Impress your guests with this classic Beef Wellington recipe filled with tender filet mignon, savory mushroom duxelles, and flaky puff pastry. Perfect for special occasions or a fancy dinner party.

Ingredients:

• 2 lb beef tenderloin
• 1 lb mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 package puff pastry
• 2 tbsp Dijon mustard
• 2 eggs, beaten
• Salt and pepper to taste
• Olive oil

Instructions:

• Sear the beef tenderloin in a hot skillet until browned on all sides. Let it cool.
• In the same skillet, sauté the mushrooms, garlic, and shallot until golden brown. Season with salt and pepper.
• Spread Dijon mustard on the cooled beef tenderloin. Cover with the mushroom mixture.
• Roll out the puff pastry and place the beef in the center. Brush with beaten eggs and seal the edges.
• Bake at 425°F for 35-40 minutes or until the pastry is golden brown and the beef reaches your desired doneness.
• Let it rest for a few minutes before slicing and serving.

Popular questions:

• Can I use a different cut of beef for this recipe? You can use alternatives like beef tenderloin, sirloin, or even pork tenderloin for this dish.
• Can I prepare Beef Wellington in advance? You can prepare the beef and mushroom mixture ahead of time and assemble the Wellington right before baking.
• What can I serve with Beef Wellington? Mashed potatoes, roasted vegetables, or a simple salad make great side dishes.
• How do I prevent the puff pastry from getting soggy? Make sure the mushroom mixture is completely cool before placing it on the pastry, and avoid any excess liquid.
• Can I freeze Beef Wellington? While it’s best served fresh, you can freeze unbaked Wellington for later use.

Helpful tips:

• Ensure your puff pastry is properly chilled before working with it for best results.
• For extra flavor, add a splash of red wine to the mushroom mixture while cooking.
• For a more decadent version, you can wrap the beef in prosciutto before adding the mushroom mixture.
• Use a meat thermometer to cook the beef to your preferred level of doneness.

Expert Secrets:

• Let the Beef Wellington rest before slicing to allow the juices to redistribute for a more tender result.
• For a crispy bottom crust, bake the Beef Wellington on a preheated baking sheet.
• Brushing the puff pastry with egg wash will give it a shiny, golden finish.
• To prevent leaks, make sure the edges of the pastry are thoroughly sealed.