Beef Wellington


  • 1 1/2 lb beef tenderloin
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, finely chopped
  • 8 oz mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh thyme
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten


  1. Preheat the oven to 400°F.
  2. Season the beef tenderloin with salt and black pepper to taste.
  3. In a large skillet, heat the olive oil over high heat.
  4. Add the beef tenderloin to the skillet and sear it on all sides until browned, about 1-2 minutes per side.
  5. Remove the beef tenderloin from the skillet and set it aside on a plate.
  6. In the same skillet, melt the butter over medium heat.
  7. Add the chopped onion and cook until it is softened, about 2-3 minutes.
  8. Add the chopped mushrooms and minced garlic to the skillet and cook until they are softened and the moisture has evaporated, about 8-10 minutes.
  9. Pour the white wine into the skillet and cook until it is reduced by half.
  10. Stir in the Dijon mustard and chopped fresh thyme.
  11. Season the mushroom mixture with salt and black pepper to taste.
  12. On a lightly floured surface, roll out the puff pastry sheet into a rectangle large enough to wrap around the beef tenderloin.
  13. Spread the mushroom mixture over the top of the puff pastry sheet.
  14. Place the seared beef tenderloin on top of the mushroom mixture.
  15. Roll up the puff pastry sheet around the beef tenderloin, pressing the seams together to seal.
  16. Place the beef Wellington on a baking sheet lined with parchment paper.
  17. Brush the beaten egg over the top of the puff pastry.
  18. Bake the beef Wellington in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and the beef tenderloin is cooked to your desired doneness.
  19. Let the beef Wellington rest for 5-10 minutes before slicing and serving.

Enjoy your delicious Beef Wellington!