This bright and friendly take on Beef Wellington keeps all the beloved flavors while simplifying the process. By cooking each element separately—crispy puff pastry, sautéed mushrooms, perfectly seared tenderloin, silky pan sauce, creamy pate, and truffle brie—this approach delivers superior texture and real flavor harmony. It is ideal for anyone who enjoys cooking, easy recipes that look impressive without the fuss.
Ingredients (serves 2)
- Beef tenderloin steaks – 2 steaks, about 5 to 6 ounces each
- Puff pastry – 1 sheet, thawed but still cool, cut into two large rounds
- Mixed mushrooms – 8 ounces, sliced
- Shallot – 1 small, thinly sliced
- Fresh thyme – 1 tablespoon, leaves only
- Truffle brie – 2 thin slices (or regular brie)
- Pâté – 4 to 6 thin slices
- Clarified butter – 2 tablespoons, plus 1 tablespoon olive oil for mushrooms
- Sherry wine – 1/4 cup
- Sherry vinegar – 1 teaspoon
- Beef bone broth – 1/2 cup
- Heavy cream – 1 tablespoon
- Cold butter – 1 tablespoon, diced
- Kosher salt and freshly ground black pepper
- Chives – for garnish
Step 1: Bake the puff pastry until deeply golden
Start with puff pastry that is still slightly cold. Cut out two large circles and place them on a parchment lined baking sheet. Dock the dough by pricking the surface all over with a fork. This limits the rise so the pastry becomes thin, crisp, and delightfully crunchy once baked.
Bake at 400°F for 15 minutes, press and flip each piece, then return to the oven for another 10 to 15 minutes until a deep golden brown. Let cool on a rack so the layers crisp up. At this point the pastry will be sharper and flakier than when wrapped directly around a hot steak.
Step 2: Sauté the mushrooms with shallot and thyme
In a skillet set over medium high heat, add olive oil and butter, then spread sliced mushrooms in an even layer. Add a pinch of salt so the mushrooms release their moisture. Let them soften and begin to brown without moving them too much, then stir and cook until nicely colored.
Stir in thinly sliced shallot and cook until translucent. Finish off the pan with fresh thyme leaves, then transfer the mushroom mixture into a bowl and keep warm.
Step 3: Sear the tenderloin to rare or medium rare
Use clarified butter heated over medium high heat to get a great crust. Sear each steak about three minutes per side, adjusting time for thickness. Don’t forget to quickly sear the edges to remove any raw appearance and add color.
Aim for an internal temperature around 120 to 125°F for tenderloin. Remove the steaks and rest loosely covered for 4 to 5 minutes while making the sauce.
Step 4: Make a fast, glossy pan sauce
Pour sherry wine into the hot pan and add a splash of sherry vinegar. Let it boil and reduce by about half, then add beef bone broth and reduce until the liquid thickens to roughly a quarter cup. Lower the heat and whisk in a touch of cream and cold diced butter to emulsify the sauce into a silky finish.
"In just a few minutes with a couple simple ingredients one can produce an amazingly beautiful and flavorful sauce."
Step 5: Assemble the Peek-A-Boo Beef Wellington
Place a warm puff pastry disc on a plate, top with the rested steak, then a few thin slices of pâté, a generous mound of sautéed mushrooms, and a thin slice of truffle brie. Spoon the warm pan sauce over the stack, scatter chives, and finish with the second pastry disc on top for a playful peekaboo presentation.
When cutting, remove the top pastry if desired so the cheese stays on top and the tenderloin shows its perfect doneness. Aim to get a bit of everything in each bite: meat, cheese, pâté, mushrooms, and crunchy pastry.
Expert tips for better results
- Timing matters. Cook components separately so each reaches its ideal texture. This is the secret behind many successful cooking, easy recipes.
- Use clarified butter to sear. It tolerates higher heat and gives a beautiful crust without burning.
- Thermometer equals confidence. For tenderloin, 120 to 125°F hits rare to medium rare perfectly.
- Mushrooms should brown. Avoid over-chopping; slices keep texture and avoid baby food feel.
- Keep components warm. A low oven keeps mushrooms and pastry warm while finishing the steak.
Storage and reheating
Store components separately for best texture. Reheat steak gently in a low oven and refresh puff pastry in a 350°F oven for a few minutes to regain crispness. This approach keeps this dish aligned with reliable cooking, easy recipes practices.
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