1. Can I make Beef Wellington ahead of time?

Yes! Prep and wrap the beef (don’t brush with egg yet), cover, and chill up to a day ahead. When you’re ready to bake, brush with egg and pop it in the oven.

2. What’s the best way to keep the pastry from getting soggy?

Get all the moisture out of your mushrooms and shallots. Also, make sure your beef has cooled after searing so it doesn’t steam up the inside.

3. What if I don’t have a food processor?

No worries—just chop your mushrooms and shallots as finely as you can with a knife. It’s old school, but it works!

4. How do I know when it’s cooked perfectly?

Use an instant-read thermometer. 135°F for medium-rare, 150°F for medium. Let it rest before slicing to keep all the juices inside.

Filet Mignon Beef Wellington Recipe

Description

A showstopping beef Wellington made with tender filet mignon, savory mushroom duxelles, and golden puff pastry—perfect for special nights or when you want to wow at home.

Ingredients

Scale

1 center-cut filet mignon or beef tenderloin roast (about 1.5–2 pounds)
1 tablespoon olive oil, divided
Salt and pepper, to taste
8 ounces baby bella mushrooms
1 large shallot
2 tablespoons dry red wine (or beef broth)
2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves (optional)
1 sheet frozen puff pastry (thawed)
1 egg, beaten

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Instructions

Pat filet mignon dry and season all sides with salt and pepper. Heat 1/2 tablespoon olive oil in a skillet over medium-high heat. Sear beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let cool.
Finely chop mushrooms and shallot (using a food processor or sharp knife). In the same skillet, heat the remaining olive oil. Sauté mushroom-shallot mixture 4–6 minutes until liquid evaporates. Add wine, cook another 2–3 minutes until dry. Stir in Dijon mustard, thyme, and pepper; cook 2–3 minutes more. Remove from heat and cool completely.
On a floured surface, roll out puff pastry to a rectangle about 12×9 inches. Spread mushroom mixture over the pastry, leaving a 1/2-inch border. Brush cooled beef with more Dijon (if you like), then place in the center. Fold pastry over beef, tucking edges underneath. Seal seams with beaten egg.
Place pastry-wrapped beef seam-side down on a baking sheet. Brush all over with beaten egg. Cut a few small vents on top. Add pastry decorations if desired. Chill while oven preheats to 425°F.
Bake 35–50 minutes, until pastry is golden and a thermometer inserted into the center of the beef reads 135°F for medium-rare or 150°F for medium. Rest 10 minutes before slicing.

Notes

Let the beef and mushroom mixture cool before assembling to avoid soggy pastry. Use an instant-read thermometer for perfect doneness. Resting before slicing helps retain juices.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 610
Sugar: 2g
Sodium: 540mg
Fat: 36g
Saturated Fat: 14g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 50g
Cholesterol: 150mg