The Ultimate Beef Wellington Recipe

1 center-cut beef tenderloin, a princely 1.5-2 pounds, stripped of any unruly fat 2 tablespoons olive oil, a glistening moat to sear the king's champion Kosher salt and freshly ground black pepper, a knightly sprinkle of seasoning

Ingredients

Preheat the Fiery Oven: To 400°F (200°C), let the flames dance in anticipation of the noble roast.

1

Knight the Beef: Pat the tenderloin dry, a worthy squire deserving of respect. Season generously with salt and pepper, a knightly accolade. 

2

Heat the olive oil in your skillet, a searing moat awaiting its champion. Sear the beef on all sides, achieving a golden tan in 2 minutes per turn. Rest the beef on a platter, allowing its juices to settle.

3

Forge the Earthy Duxelles: Melt butter in your skillet, a chariot carrying the mushroom brigade. Sauté the shallots and garlic, whispering secrets of flavor until softened. 

4

Add the mushrooms, letting them brown and soften in the golden chariot for 10 minutes. Pour in the white wine, a bardic splash, and let it reduce by half, infusing the duxelles with its essence. 

5

Assemble the Royal Crown: Spread the Dijon mustard on the rested beef, a tangy herald announcing the king's arrival. 

6

Roll and Secure: With careful hands, roll the pastry, encasing the beef and duxelles in a golden embrace. Pinch the edges to seal, securing the kingdom.

7

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