Beef Wellington

Serves 4

It only "looks" difficult!



  • 1 LB beef tenderloin trimmed of fat and silver skin
  • 2 TBS olive oil
  • 2 TBS butter (softened)
  • 1 OZ brandy
  • Salt & Pepper
  • 1 PKG baby Bella mushrooms cleaned and cut into quarters, put in bowl
  • 1 shallot clove chopped (about 2 TBS)
  • ¼ c white wine (not cheap stuff)
  • ¼ c  cream
  • 1 pkg Pepperidge Farm Puff Pastry, thawed and put on floured board
  • 1 egg, beaten, put aside with pastry brush

Now gather all the above ingredients, at once, then open, measure, chop, thaw and put all items in different bowls so that EVERYTHING will be on hand and you will NOT have to go back and forth!!


1.      Take the quartered mushrooms, put them in a food processor and pulse 10-12 times and then put into a sauce pan with NOTHING else.  Do this in batches.

2.      Once in the pain, cook on med-high heat stirring occasionally until all the water has evaporated. About 6-7 mins.

3.      Add the chopped shallots and cook for another 2-3 mins.

4.      Now add the ¼ c white wine, stirring occasionally until all liquid is evaporated. About 6-7 mins.

5.      Next, ¼ c cream and stir until that has evaporated…put the “pasty” mushroom aside


1.      2 TBS oil to sauce pan and heat until oil is shimmering

2.      Take Beef and rub brandy all over

3.      Take butter and rub all over beef then season with kosher salt & pepper

4.      Put seasoned beef into hot sauce pan and sear on all sides including the tips, then put aside


1.      Take first pastry and roll out on floured board so that it large enough to wrap around the tenderloin completely.

2.      Spread some of the mushrooms in the middle of the pastry and then sit the tenderloin on top. Use the rest of the mushrooms and put all over the beef. Take the egg wash and apply to all of the pastry so that it will stick when folded on to the beef.

3.      Now wrap the tenderloin completely and then fold in edges and bring to the top of the tenderloin. Using a sharp knife cut some diagonal slashes along the top of the roll.

4.      Now put into preheated oven and cook for about 30-35 mins, and check with a meat thermometer once the crust has turned golden brown. The meat is done when it registers at 120 degrees.  Take out and let it “rest” for 15 mins and then cut into 1” thick slices using a serrated edge knife. This is not a meal for thin slices!!!!

5.      Now you are ready to serve this proudly!!!

Make sure you read the whole recipe once through…then again, as you gather your ingredients and measure, chop etc.  Then as you do each section!  This is NOT hard, just be organized, that’s all!!! I hope you enjoy it!!!  We certainly did!!