Beef Wellington


  • 1 lb beef tenderloin filet
  • Salt and pepper
  • Canola or olive oil
  • 1 lb mushrooms
  • 4 slices Parma or prosciutto
  • 2 tbsp Coleman’s Original
  • English Mustard
  • 7 oz puff pastry, defrost in refrigerator 3 hours
  • 2 egg yolks, beaten


  • Heat oven to 400 degrees
  • Heat a 2 tablespoons of oil in a large pan on high heat.
  • Season the filet with salt and pepper. Sear the filet in the pan on all sides until well browned. Remove the filet from the pan and cool. Brush on all sides with mustard. Purée the mushrooms in a food processor. Sauté mushroom purée until the moisture is gone, and set aside.
  • Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham. Place the beef filet in the middle and tightly roll the mushroom and ham over the filet, using the plastic wrap, into a tight barrel shape, twisting the ends of the plastic wrap. Chill for 20 minutes.
  • On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef filet. Place the filet in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs. Fold the pastry around the filet, with a small overlap. Place on a small plate, seam side down, and brush beaten egg yolks all over the top.
  • Chill for 5-10 minutes.
  • Place the roll on a baking pan. Score the top of the pastry with a sharp knife. Sprinkle the top with coarse salt. Bake for 25-35 minutes until golden. (130°F for medium rare.) Let rest for 10 minutes. Cut slices in 1-inch thick.
Cabernet Sauvignon, Napa Valley
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