Classical Beef Wellington

Mushroom Duxelle

  • 4 cups white button mushrooms, quartered

  • 2 cups leeks (white part only), sliced in ½ “ coins & washed

  • 1 Tbsp garlic, chopped

  • ½ cup shallots, minced

  • 1 tsp fresh thyme, chopped

  • 2 fl oz Marsala wine

  • 1 fl oz clarified butter

  • ¾ tsp kosher salt

  • ½ tsp black pepper, ground

  1. In a large cast iron skillet over high heat, add clarified butter. Before searing, butter should be very hot and near smoking. Sear mushrooms, stirring occasionally until golden brown (about 5-7 minutes).

  2. Add the leeks and continue cooking for 3 minutes. Lower heat to medium-low and add shallots and garlic; cook for an additional 5 minutes.

  3. Gently add wine and simmer until evaporated.

  4. Place mixture in food processor, pulsing gently until slightly chunky. Cool to room temperature and set aside.

Beef Wellington

  • 3 lb center cut Beef Tenderloin, trimmed and tied

  • 2 cups Mushroom Duxelle

  • 10x15” sheet of puff pastry

  • 1 fl oz clarified butter

  • 2 tsp kosher salt

  • 1 Tbsp black pepper, coarsely ground

  • 1 egg,  lightly beaten

  1. Preheat oven to 450 degrees. Season beef evenly on all sides and bring to room temperature (about 30 minutes).

  2. In a large sauté pan over high heat, add clarified butter and sear beef on all sides (about 1-2 minutes per side).

  3. Remove from heat and let cool to room temperature on a rack set in a sheet pan.

  4. Once cooled, remove the puff pastry from the freezer. Thaw slightly or until pliable.  Spread the Mushroom Duxelle over the puff pastry, leaving a 1” margin on all four sides.  Place the tenderloin on front end closest to you. Roll tenderloin in puff pastry until completely covered. Fold sides like an envelope to seal the Beef Wellington.

  5. Place tenderloin seam side down on a sheet pan lined with parchment paper. Brush puff pastry evenly with egg wash.

  6. Bake until golden brown and center of tenderloin reaches an internal temperature of 125 degrees for medium (about 45 minutes).

  7. Remove from oven and cover with aluminum foil. Let Beef Wellington rest in a warm location for at least 15 minutes before slicing.

John Minas