Beef Wellington Dinner Party – A Showstopper for your Next Gathering!
Impress your guests with this classic Beef Wellington recipe filled with tender filet mignon, savory mushroom duxelles, and flaky puff pastry. Perfect for special occasions or a fancy dinner party.
Ingredients:
- 2 lb beef tenderloin
- 1 lb mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 package puff pastry
- 2 tbsp Dijon mustard
- 2 eggs, beaten
- Salt and pepper to taste
- Olive oil
Instructions:
- 1. Sear the beef tenderloin in a hot skillet until browned on all sides. Let it cool.
- 2. In the same skillet, sauté the mushrooms, garlic, and shallot until golden brown. Season with salt and pepper.
- 3. Spread Dijon mustard on the cooled beef tenderloin. Cover with the mushroom mixture.
- 4. Roll out the puff pastry and place the beef in the center. Brush with beaten eggs and seal the edges.
- 5. Bake at 425°F for 35-40 minutes or until the pastry is golden brown and the beef reaches your desired doneness.
- 6. Let it rest for a few minutes before slicing and serving.
Popular questions:
- Question: How can I make this recipe vegetarian-friendly?
- Question: Can I prepare this dish in advance?
Answer: You can substitute the beef tenderloin with grilled portobello mushrooms or a vegetable-based protein alternative.
Answer: Yes, you can assemble the Beef Wellington up to a day ahead and refrigerate. Just bake it before serving.
Helpful tips:
- 1. Use high-quality beef for the best results.
- 2. Make sure the puff pastry is well-chilled before using.
- 3. Experiment with different mushroom varieties for the duxelles.
Expert Secrets:
- 1. Let the beef come to room temperature before cooking for even doneness.
- 2. Ensure a tight seal on the puff pastry to prevent the filling from leaking.
- 3. Brushing the pastry with egg wash gives it a beautiful golden color.