Simplified Beef Wellington
A quick & easy twist on classic Beef Wellington featuring tender beef fillets wrapped in puff pastry and baked to perfection
- Difficulty (0 = Caveman, 5 = Thomas Keller): 5
- Serving size: 2
- Prep/cook time: 1.5 hours
- Meat temp: med-rare
- 2 6 oz filet
- 3 cups of white mushrooms
- 1 pack of puff pastry
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig oregano
- 1 tbsp garlic granules
- 1 tbsp onion granules
- 1 tbsp MSG
- 3 garlic cloves
- 2 eggs for egg wash
- 2 tbsp olive oil
- 1 tsp nutmeg
- Salt and pepper
- 2 tbsp dijon mustard
- Let your steak come to room temperature.
- Season the steak with salt and pepper.
- Get a pan smoking hot and sear the steak on all sides.
- Refrigerate the steak so it cools down.
- In a food processor place the mushrooms, rosemary leaves, thyme leaves, oregano leaves, garlic granules, onion granules, MSG, garlic cloves and nutmeg.
- Blend until it is a paste.
- Transfer to a cold pan, and bring the heat up to medium heat.
- The long haul, you will now cook the mushrooms until all the moisture is gone (this can take up to 20 minutes).
- Stir the mushrooms frequently so they don’t burn.
- Once the moisture is gone, remove from heat.
- A lot of people think the moisture is gone, a good way to check is to get a paper towel and press it on the mushrooms.
- There should be almost no water transfer- let the mushrooms cool completely.
- Next, lay your thawed puff pastry on a large piece of cling foil.
- Here’s where the Wellington gets “hard”.
- Place the cooled mushrooms on the pastry, leaving room at the edges is helpful so the interior doesn’t leak. Using a spoon to evenly distribute, like putting frosting on a cake.
- Next, take out the steak, and with a pastry brush, cover the steak with dijon mustard in a thin layer.
- Set the steak into the center of the pastry, on top of the mushroom mix (the mushrooms are called duxelles by the way).
- Get your egg wash and cover all the corners of the pastry that are exposed.
- Next, pick up the cling film and fold it in half like a book.
- Tightly roll the pastry like a sushi roll.
- Take the two ends of the cling film and twist them, rotating the Wellington to create a tight tube.
- Place in fridge for 30 minutes so it can set.
- Remove from the fridge, take off the cling film, and brush the exterior with egg wash.
- Place in the oven at 400°F until the pastry is fluffy and golden.
- Keep an eye on it, it burns quick once it becomes golden.
- Let it rest for 10 minutes.
- Slice and serve with demi-glace.
Need more help?
Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef: email@example.com
Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!