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Beef Wellington Recipe - that is a flaky pocket of beefy tangy mushrooms on top of a juicy peppery steak. This is perfect for a dinner party, #weeknightrecipe, or a happy #dinner. Hope this is your new favorite #comfortfood #recipe.

Beef Wellington

Jay
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 4 filet mijon steaks (1 inch thick)
  • 4 tablespoons Dijon Musturd
  • 1 shallot (quartered)
  • 4 garlic cloves (3 for mushroom stuffing and 1 to rub on steak)
  • 1 tablespoon tomato paste
  • 6 sage leaves (chopped)
  • 3 tablespoons butter
  • 16 oz cremini mushrooms
  • 1 sheet of puff pastry (follow instructions to defrost)
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions
 

  • Pre-heat oven to 400 degrees
  • Pat down the steaks to dry. This makes a great sear when you cook.
  • Now take half of the garlic clove (slightly crushed) and rub the garlic on the steak.
  • Put lots of salt and pepper (approximately 1 tsp) on both sides. More is better because it adds lots of flavor.
  • Put the whole mushrooms, 3 garlic cloves, sage, and the shallot into a food processor. Blend until it looks like beautiful small chunky-rocky sand. Set aside the mixture
  • Now put the steaks in a medium high pan with three tablespoons of oil. Don’t touch or move the steaks. Sear 2 minutes per side. Then set aside to cool.
  • Place the blended mushroom mixture in a pan with 2 tablespoons olive oil and the 4 tbsp butter. Add big pinch of salt and pepper. 
  • Cook for approximately 3-4 minutes stirring occasionally to get moister out and to get a dark brownish. Set aside to cool. 
  • Roll out puff pastry on floured board until it has increased an extra 2-3 inches. Then using a sharp knife cut into four pieces.
  • Now place a teaspoon of mustard and brush on the pastry leaving inch frame on edges. Add 1/2 the mushroom mixture to center on square of pastry.
  • Brush a tablespoon of Dijon mustard all over each of the steaks.
  • Next place steak on top mushroom mound and place a tablespoon more of mushroom mixture on top of each steak.
  • Brush all edges of puff pastry with egg and fold up to wrap and pinch to seal in the pastry over the steak.
  • Place wrapped side (seamed side down) on non-stick foil wrapped baking sheet.
  • Using a knife poke a couple of holes on top so steam can escape.
  • Egg wash the top of pastry and sprinkle salt.
  • Bake for 20 to 25 minutes on the bottom rack
  • Plate and enjoy!