Friday, January 22, 2010

Friday's Recipe: Beef Wellington

Looking for something that's going to wow them? This flavorful recipe is perfect for your next dinner party.


Mushroom Duxelle:

  • 1 Cup food processor chopped Mushrooms (1 cup after ground)
  • ¼ cup heavy cream
  • Salt & Pepper to taste

Dijon Sauce:

  • 4 Tbls sour cream
  • 2 Tbls Dijon Mustard
  • ½ ounce beef tenderloin
  • 1 oz puff pastry
  • 1 beaten egg


To make the mushroom duxell,heat a non stick pan on medium heat, add mushrooms, cream and salt & pepper. Reduce stirring occasionally until all cream is absorbed. Place in fridge for about 30 minutes or until setup and cooled.

Place ½ tsp Duxelle on puff pastry. Add beef and then another ½ tsp Duxelle wrap pastry until fully encased. Using a pastry brush, coat entire pastry. Place on a cookie sheet in a pre heated 425 degree oven for about five minutes or until golden brown. Garnish with Dijon sauce.

Bon appetit!


  1. This looks tasty. I've always wanted to learn how to make Beef Wellington. Would this also work with a pork tenderloin?


  2. Hello Marina!

    Thanks for your comment! Yes, pork tenderloin will work just fine with this recipe. In fact, any meat would work.

    Let us know how it tastes! Bon apetit!