Beef Wellington --
Lean Cut
  • Total Recipe Time: 1-1/2 hours
  • Makes 4 servings


  1. 1 center cut beef Tenderloin Roast, chain removed (about 2 pounds)
  2. 1 teaspoon olive oil, divided
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon pepper, divided
  5. 8 ounces mushrooms
  6. 1 large shallot
  7. 2 tablespoons dry red wine
  8. 2 tablespoons Dijon-style mustard
  9. 1/2 teaspoon dried thyme leaves
  10. 1 sheet frozen puff pastry (1/2 package), thawed


  1. Heat 1/2 teaspoon oil in large nonstick skillet on medium-high heat until hot. Combine salt and 1/4 teaspoon pepper.  Press evenly onto all surfaces of beef roast.  Place roast in skillet; brown evenly.  Remove roast from skillet. 
  2. Heat oven to 425°F. Place mushrooms and shallot into food processor; pulse on and off about 10 times until finely chopped.  Do not overprocess.   Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat until hot. Add mushrooms and shallot; cook 4 to 6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2 to 3 minutes until all liquid is evaporated. Stir in mustard, thyme, remaining 1/4 teaspoon pepper.   Cook 2 to 3 minutes.  Remove from skillet to medium bowl; cool. 
  3. Line rimmed baking sheet with aluminum foil and place in oven.  Unfold pastry dough on lightly floured cutting board.  Roll pastry out to 12 by 9-inch rectangle; lay dough with shortest edge toward you.  Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edge of dough. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary.  Cut off excess pastry dough; press to seal overlapping edges.  Remove baking sheet from oven and dust lightly with flour.  Place pastry-wrapped roast, seam-side down, on baking sheet.  Cut 4 (2-inch) vents in top of pastry.

  4. Bake in 425°F oven 35 to 50 minutes or until golden brown and instant read thermometer inserted into center of roast registers 135°F for medium rare; 150°F for medium.  Transfer Beef Wellington to carving board.  Let stand 10 minutes.  (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)  Carve into slices. and serve with your favorite vegetables. 


  • Test Kitchen Tips
  • Mushrooms and shallot may be finely chopped by hand.  

  • Use any excess dough to decorate Wellington.
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