Beef Tenderloin in Puff Pastry

Carla Hall's Beef Wellington

  • 3 pounds Beef Tenderloin (fat trimmed)
  • Salt and Pepper to taste
  • 3 tablespoons Extra Virgin Olive Oil
  • 4 tablespoons Butter (divided)
  • 2 Shallots (minced)
  • 2 Garlic cloves (minced)
  • 1 1/2 pounds Button Mushrooms (minced)
  • 3 fresh Thyme sprigs (leaves pulled)
  • 2 pieces Puff Pastry (thawed)
  • 1/3 cup English Mustard
  • 1 Egg plus 1 tablespoon of Water (whisked)
  • 1/4 cup Red Wine
  • 1/2 cup Beef Stock
  • 1 tablespoon Creme Fraiche
step-by-step directions
step-by-step directions
  • Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment.
  • Remove steak from the fridge and let come to room temperature, about 30 minutes before you're ready to cook it. Season steak with a generous amount of salt and pepper. Heat a large saute pan over medium-high. 
  • Add about 3 tablespoons of oil to the pan and sear meat on all sides until golden brown, about 10 minutes. Drain the excess fat from the pan.
  • Heat another large saute pan over medium-high. Add 3 tablespoons of butter, and once melted and foamy, add the shallots and a pinch of salt and cook for 2 to 3 minutes, until softened. Add garlic and cook just until fragrant, about 1 minute.
  • Add the mushrooms and thyme, season with salt and pepper and toss to incorporate. Saute for 5 minutes, stirring occasionally, until the mushrooms are cooked and there is little moisture remaining in the pan. Remove from heat and allow to cool.
  • Roll out the pastry on a lightly floured surface to about 3 to 4 inches longer and 5 to 6 inches wider than the tenderloin. Brush with the mustard and spread the cooled mushroom mixture onto the pastry, leaving a one inch border.
  • Place the tenderloin into the center of the pastry. Fold the dough around the beef to cover completely and seal by pressing gently. Transfer to the prepared baking sheet, seam-side down. Brush with the egg wash and season with salt.
  • Bake for 30 to 35 minutes, until the pastry is a nice golden brown and the internal temperature reaches 125 to 130 degrees Fahrenheit for medium rare. Remove from pan and allow to rest.
  • Return the original saute pan over a medium heat. Once hot, deglaze with red wine, scraping up the crispy bits with a wooden spoon. Whisk beef stock, remaining butter and the creme fraiche just until warm and emulsified. Adjust the seasoning to taste and serve over sliced tenderloin.
Similar categories: Dinner Courses & Meals

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Carla Hall's Beef Wellington

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