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Beef Wellington

Impress your guests with Beef Wellington! It's a classic recipe with center cut tenderloin roast and mushrooms wrapped in puff pastry and cooked to perfection.


  • 1 (3-pound) Certified Angus Beef ® center cut tenderloin roast
  • 3 tablespoons butter
  • 1 shallot, minced
  • 1/2 cup finely chopped cremini mushrooms
  • 1/2 cup finely chopped button mushrooms
  • 1/2 cup finely chopped shitake mushrooms
  • 1/2 cup red wine
  • 3 teaspoons coarse kosher salt, divided
  • 2 teaspoons fresh cracked pepper, divided
  • 2 tablespoons light olive oil
  • 1 (17.3-ounce, 2 sheets) package frozen puff pastry, thawed
  • All-purpose flour as needed
  • 1 egg yolk, lightly beaten
  • 2 tablespoons warm water
  • Salt and pepper to taste


  1. In medium skillet, melt butter; add shallot and mushrooms. Sweat mixture over medium heat. As moisture begins to cook out, turn heat to low, stirring occasionally, until mixture is dry looking (about 10 to 15 minutes). Add red wine and cook until dry again. Stir in 1-teaspoon salt and 1-teaspoon pepper; refrigerate.
  2. Brush tenderloin roast with olive oil and season with remaining salt and pepper. In large skillet, sear beef until it turns brown on all sides. Cover tenderloin and refrigerate until ready to assemble.
  3. To assemble, roll puff pastry to length that extends 2-inches past each end of the tenderloin, and twice as wide as the diameter; lightly flour as needed to prevent sticking. Spread thin layer of mushroom mixture down center of puff pastry, keeping 2-inch border all around. Lay tenderloin on top of mushroom mixture; fold puff pastry around, creating seam on bottom and tucking sides under. Place on baking sheet lined with parchment paper, seam side down, and refrigerate 15 minutes.
  4. Preheat oven to 425ºF.
  5. Combine egg yolk and water to form an egg wash. Brush over puff pastry and roast 20 minutes. Turn temperature down to 400ºF and bake an additional 15 minutes. If the crust begins to get dark, tent with foil. For medium-rare, remove beef from oven when meat thermometer registers 125ºF. Rest 15 minutes before slicing in 1/2-inch slices.