This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
Recipe information
Yield
4 - 6 Servings
Ingredients
Wellington
4
2
3
2
12
4
2
1
1
1
1
1
Sauce and assembly
1
1
3
1
⅔
5
2
Preparation
wellington
Step 1
Cook bacon in a large skillet over medium, stirring occasionally, until browned and crisp, 6–8 minutes. Add shallots and cook, stirring often, until very soft, about 5 minutes. Add garlic and thyme and cook, stirring constantly, until fragrant, about 1 minute.
Step 2
Increase heat to medium-high. Add crimini and maitake mushrooms and cook, stirring often, until mushrooms release almost all of their liquid and look dry, 10–12 minutes. Stir in soy sauce, then season with salt and pepper. Transfer mushroom mixture to a medium bowl and chill until cold, about 30 minutes.
Step 3
Meanwhile, season tenderloin generously with salt and pepper. Heat oil in a large skillet over medium-high until very hot and you can see wisps of smoke. Cook tenderloin, turning every 30–60 seconds, until all sides and the ends are browned, about 4 minutes. Transfer meat to a plate and let cool 10 minutes.
Step 4
While the tenderloin is cooling, roll out puff pastry on a lightly floured surface with a long side closest to you to a 14x13" rectangle. Spread mushroom mixture over center of pastry to create a rectangle that is about as wide as your piece of meat, leaving a border of approximately 1" along top and bottom of pastry.
Step 5
Brush meat all over with mustard and place in center of pastry on top of mushroom mixture. Starting with the edge closest to you, roll up pastry, letting top and bottom edges overlap slightly (trim any excess); pinch edges together to seal. Turn beef Wellington seam side down, then twist ends to seal. Trim off any excess pastry on sides, but make sure meat is completely encased. Transfer to a rimmed baking sheet and chill until pastry is firm, about 1 hour.
Step 6
Place a rack in middle of oven; preheat to 425°. Lightly brush pastry all over with egg. Make several slits in pastry across the top of the beef Wellington (do not cut down into the meat below and keep the slits shorter than 1"; longer ones can really open up when baked).
Step 7
Bake beef Wellington until pastry is golden brown all over and an instant-read thermometer inserted into the center registers 115° for medium-rare (the temperature will climb as beef Wellington rests), 40–45 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let rest 15 minutes.
Do ahead: Beef Wellington can be formed 1 day ahead. Cover and keep chilled.
sauce and assembly
Step 8
While the beef Wellington is cooling, purée cilantro, parsley, anchovies, garlic, oil, lemon juice, and mustard in a blender or food processor until nearly smooth; season sauce with salt and pepper.
Step 9
Transfer beef Wellington to a platter and serve with sauce alongside for spooning over slices.
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Reviews (10)
Back to TopThe sauce did not add anything to the dish; the msurooms need somethign to give it some pizzaz -- perhaps some sherry?
Anonymous
Washington, DC
2/28/2024
Delicious on all accounts. I would like some pointers on how to best get the layers to better stick together when serving. Things tend to get kind of messy. Also, if you salt the mushroom mix and dry brine the tenderloin before searing, you could make the Wellington too salty. Recommend using a low sodium soy sauce as well.
Average Chef John
Cleveland, OH
12/27/2022
Stellar! Follow exactly as presented and you will have phenomenal results…it’s a HOMERUN
Chef Will
Chicago
9/26/2021
Delicious! Made exactly as the recipe was written, using shitake and cremini mushrooms. I do NOT like mushrooms, but as prepared, this was wonderful. The meat is a pricey cut, but well worth it for being perfectly tender, even when reheated for leftovers the next day. We used a digital thermometer probe in the meat while cooking - it took 50 minutes for our 2.4lb cut to reach 115F. Could have probably gone a few minutes less, as we like medium rare and the ends were more medium. The sauce is fantastic and easy - I'll likely make that to use as salad dressing and to go with other rich meats. The only word of caution I have is to watch closely in the first 10 minutes or so. Luckily I was within "smelling distance" and checked it to see that the puff pastry was already well golden. I popped a sheet of foil loosely over the top for the rest of the cook time to make sure it didn't totally burn!
LBinTX
Fort Worth, TX
5/25/2021
This was my first time making Beef Wellington, so I followed the recipe as written and as shown in the video. I used a mix of crimini and shitake (no maitake). I'm glad I watched the video, as that was helpful in dealing with the dough. The recipe calls for a box of 2 sheets of dough, but doesn't specify how to arrange the two sheets before rolling. I stacked them, slightly offset, and then rolled out to the 14x13 rectangle. Amazingly, the Beef Wellington turned out perfectly! I used the convection setting on my oven, and it only took 25 minutes to get to 115 degrees, which, after resting, was a perfect medium rare. The sauce is good, but better when used sparingly with the beef, otherwise it overwhelms the flavors. Served with roasted green beans and mashed potatoes, and the sauce was great with the green beans. I would definitely make this again.
Anonymous
San Antonio, TX
4/19/2021
I wish that Bon Appetit would go back to photographing their food to look more normal instead of intensifying/cartooning the colors. None of it looks appetizing!
Anonymous
Kentucky
3/28/2021
It is always best to put the mustard on the meat as soon as you take it out of the frying pan. That way the flavor has a chance to infuse itself into the meat.
Big Joe
Montreal, Canada
3/27/2021