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Beef Wellington Recipe

Beef Wellington recipe


This is a fancy dinner with beef wrapped in pastry. The beef is cooked with mushrooms, bacon, and spices. It's like a big, meaty present with a tasty green sauce!


4 slices of bacon, finely chopped
2 large shallots, finely chopped
3 garlic cloves, finely chopped
2 tsp. thyme leaves
16 oz. mixed mushrooms (such as crimini and maitake), finely chopped
2 tsp. Worcestershire sauce
Salt and pepper to taste
1 (2 lb.) beef tenderloin, trimmed
1 Tbsp. canola oil
1 sheet (about 18 oz.) frozen puff pastry, thawed
All-purpose flour, for dusting
1 Tbsp. whole grain mustard
1 large egg, beaten to blend
1 small bunch basil, tough stems trimmed
1 small bunch parsley, tough stems trimmed
3 oil-packed anchovy fillets
1 small garlic clove, crushed
2/3 cup canola oil
5 Tbsp. fresh lemon juice
2 tsp. whole grain mustard


Cook bacon in a skillet over medium heat until crisp. Add shallots, garlic, and thyme, cooking until soft. Increase heat, add mushrooms, and cook until dry. Stir in Worcestershire sauce, season with salt and pepper, and chill.
Season beef with salt and pepper. Heat canola oil in a skillet and brown the beef on all sides. Let it cool for 10 minutes.
Roll out puff pastry on a floured surface to a 14x13" rectangle. Spread the mushroom mixture in the center, place the beef on top, and brush with whole grain mustard.
Wrap the beef in pastry, sealing the edges. Chill until firm, about 1 hour.
Preheat oven to 425°F. Brush pastry with beaten egg and make slits on top. Bake until pastry is golden and beef reaches 115°F for medium-rare, about 40-45 minutes. Let rest for 15 minutes.
For the green sauce, blend basil, parsley, anchovies, garlic, canola oil, lemon juice, and mustard until smooth. Season with salt and pepper.
Serve the Beef Wellington sliced with the green sauce on the side.

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