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Beef Wellington


- 4 beef fillets, about 6-8 oz each
- Salt and pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 2 shallots, finely chopped
- 8-10 oz mushrooms, finely chopped
- 3-4 sprigs fresh thyme, leaves only
- 2 tbsp brandy
- 1 ¼ lb puff pastry, thawed if frozen
- 1 egg, beaten


1. Preheat the oven to 400°F.
2. Season the beef fillets with salt and pepper.
3. Heat olive oil in a large pan over medium-high heat. Add the beef fillets and sear them for 2-3 minutes on each side until browned. Remove from the pan and set aside.
4. In the same pan, melt butter over medium heat. Add shallots and mushrooms and sauté for 5-7 minutes until softened and golden brown. Stir in thyme leaves and brandy and cook for 1-2 minutes more until the liquid has reduced.
5. On a lightly floured surface, roll out the puff pastry to about 1/4-inch thickness. Cut four pieces large enough to wrap around the beef fillets.
6. Spoon the mushroom mixture onto the middle of each pastry piece. Place a beef fillet on top of the mushroom mixture.
7. Brush the edges of the pastry with beaten egg and fold them over the beef fillets to seal the pastry, trimming off any excess pastry if necessary. Brush the top of the pastry with egg.
8. Transfer the beef Wellington to a baking tray lined with parchment paper. Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and the beef is cooked to your liking.
9. Remove from the oven and let the beef Wellington rest for 5-10 minutes before serving. Serve with your favorite sides. Enjoy!

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