Ingredients:

  • 1 (2-3 pound/900g-1.3kg) beef tenderloin roast, trimmed
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) kosher salt
  • 1/2 teaspoon (2.5g) black pepper
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) cremini mushrooms, finely chopped
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry sherry or dry white wine
  • 1 tablespoon (15ml) fresh thyme leaves, chopped
  • Salt and pepper to taste
  • 1 (14.1 ounce/400g) package frozen puff pastry, thawed (all-butter is best)
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Season the tenderloin with salt and pepper. Sear in a hot skillet on all sides until browned (about 2-3 minutes per side). Remove from skillet and let cool slightly. Brush generously with Dijon mustard. Chill in the refrigerator for 30 minutes.
  2. Sauté shallots and garlic in olive oil until softened. Add mushrooms and cook until all liquid has evaporated and mushrooms are browned. Deglaze the pan with sherry or white wine, scraping up any browned bits. Stir in thyme and season with salt and pepper. Let cool completely.
  3. On a lightly floured surface, roll out the puff pastry to a rectangle large enough to encase the tenderloin. Spread the cooled duxelles evenly over the pastry. Place the chilled tenderloin on top of the duxelles.
  4. Fold the puff pastry over the tenderloin, sealing the edges tightly with a fork or by crimping. Trim any excess pastry. Score the top of the pastry with a sharp knife in a decorative pattern (optional).
  5. Brush the entire surface of the Wellington with egg wash. Bake in a preheated oven at 400°F (200°C) for 45-55 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.
  6. Remove from oven and let rest for 10-15 minutes before slicing and serving.