Golden Puff Pastry Beef Wellington

See Also: Rich Chocolate Croissants Made Simple with Puff Pastry – John Wheeler

Hello, dear readers! Today, I’m thrilled to share with you a recipe that’s elegant yet simpler than it looks – Golden Puff Pastry Beef Wellington. This classic dish has been given a twist with our beloved puff pastry, and the result is an entrée that’s sure to impress your dinner guests. So, let’s get cooking!


  • 1 beef tenderloin (about 2 lbs), trimmed
  • 1 package (about 17 ounces) of frozen puff pastry, thawed
  • 2 tablespoons of olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons of Dijon mustard
  • 2 cloves of garlic, minced
  • 1 small shallot, finely chopped
  • 8 ounces of cremini mushrooms, finely chopped
  • 1 egg (for egg wash)


  1. Preheat your oven to 400°F (200°C). This is a crucial step to get that golden puff pastry crust we’re aiming for.
  2. Season your beef tenderloin all over with salt and pepper. Heat the olive oil in a large skillet over high heat. Sear the beef on all sides until it’s nicely browned, then remove it from the skillet and let it cool. Once cooled, brush the beef with the Dijon mustard.
  3. In the same skillet, lower the heat to medium and add the minced garlic, chopped shallot, and chopped mushrooms. Sauté until the mushrooms are golden brown and all the liquid has evaporated. Then, remove from the heat and let it cool.
  4. On a floured surface, roll out your thawed puff pastry into a rectangle large enough to encase your beef. Spread the cooled mushroom mixture in the middle of the pastry, then place the mustard-brushed beef on top.
  5. Fold the puff pastry over the beef and seal all the edges carefully, ensuring the beef is fully encased. You can trim any excess pastry, but make sure there’s enough to fully cover the beef.
  6. Transfer your beef wellington to a lined baking tray with the seam side down. Beat your egg in a small bowl and brush the pastry all over with the egg wash.
  7. Bake in your preheated oven for about 25-30 minutes, or until the pastry is puffed and golden brown. You can use a meat thermometer to check the beef’s doneness – aim for an internal temperature of 125°F (52°C) for medium-rare.
  8. Once done, let your Beef Wellington rest for about 10 minutes before slicing. This ensures all the delicious juices stay inside the beef.

And there you have it, the Golden Puff Pastry Beef Wellington – a show-stopping main course that’s sure to wow your dinner guests. Enjoy, and happy cooking!

Un Seattle Gourmand

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