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Martha Stewart Beef Wellington is a golden puff pastry roast with beef tenderloin, mushroom duxelles and liver mousse that comes together in about 5 hours 30 minutes. It's an easy showstopper dinner for Christmas, special weeknight dinner plans or summer parties, and it's make-ahead friendly.
Chill the wrapped tenderloin for at least 2 hours before it goes in the oven, because cold pastry bakes up crisp and flaky. Skip it and the butter melts too fast, so the pastry turns greasy and the beef overcooks.
Martha cooks the mushrooms until the liquid evaporates and then adds sherry until the pan is dry, so the filling stays rich and never soggy. She also spreads the mousse in two layers, one under and one over the beef, so every slice has a savory bite.
What you need for this recipe
Lodge 10.25-inch cast iron skillet
It holds high heat so the tenderloin sears to a deep brown crust in just minutes.
Buy on AmazonThermoPro instant-read thermometer
It tells you exactly when the beef hits rare or medium rare inside the pastry.
Buy on AmazonRegency butcher's twine, 500 ft
It keeps the tenderloin an even shape so it sears and bakes at the same pace.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Martha Stewart Beef Wellington
Course: DinnerCuisine: American, FrenchDifficulty: Hard8
servings1
hour1
hour650
kcalSeared tenderloin wears a layer of dry mushrooms and liver mousse under a golden puff pastry crust. It bakes on a preheated sheet until the pastry turns crisp and the center stays pink.
Ingredients
1 2 ½ to 3-pound beef tenderloin, trimmed of excess fat
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter
1 small onion, finely chopped
1 pound white mushrooms, stems removed, finely chopped
1/4 cup dry sherry
All-purpose flour, for dusting
1 pound frozen puff pastry, thawed, plus more for garnish if desired
1/4 pound (4 ounces) duck liver, chicken liver, or peppercorn mousse, room temperature
1 large egg, lightly beaten
Sea salt, or coarse salt, for sprinkling (optional)
Directions
- Tie the tenderloin: Tie the beef tenderloin with kitchen twine in 1-inch increments to form an even piece. That helps it hold its shape while it cooks, and your butcher can do it for you.
- Sear the beef: Heat a large cast-iron or heavy skillet over medium-high heat, then season the beef with 1 teaspoon salt and 1/4 teaspoon pepper. Sear it until well browned on all surfaces, about 1 1/2 minutes on each side, including the ends.
- Cool and chill: Move the tenderloin to a cutting board with a drainage well and let it rest until cool. Then cut off the twine and chill the beef for at least 1 hour or overnight, until it is cold.
- Cook the mushrooms: Heat 2 tablespoons butter in another large skillet over medium heat, then cook the chopped onion for about 4 minutes until soft. Add the mushrooms with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Cook for 8 to 10 minutes until the liquid evaporates, then add 1/4 cup sherry and cook about 4 minutes more until dry.
- Roll the pastry: On a lightly floured surface, roll the puff pastry into a rectangle 1/4 inch thick and big enough to enclose the beef. If you use store-bought pastry, overlap 2 pieces and roll them into one, then spread half the mousse and half the mushrooms over the top of the tenderloin.
- Wrap the beef: Invert the coated tenderloin onto the middle of the pastry, mushroom-side down, then spread more mousse on top and sides and add the remaining mushrooms. Fold up the long sides, brushing the edges with beaten egg to seal, then trim and seal the ends.
- Chill the Wellington: Set the beef seam side down on a baking sheet and chill it for at least 2 hours or overnight. Roll out any extra dough, cut it into holly or other shapes if you like, and chill those on the sheet too.
- Bake the Wellington: Preheat the oven to 425 degrees and heat a baking sheet on the middle rack for about 15 minutes. Decorate the pastry with cutouts, brush with beaten egg, cut 2 to 3 steam slits, and sprinkle with sea salt if you like.
- Check the temperature: Move the Wellington to the hot baking sheet and bake for 35 to 50 minutes until the pastry is golden. Pull it at 120 to 130 degrees for rare or 130 to 135 degrees for medium rare, and cover it with foil if the pastry browns too fast.
- Rest and slice: Let the Wellington rest on a cutting board for 10 minutes before slicing. That keeps the juices in the beef instead of running onto the board.
Tools for this recipe
- Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Regency butcher's twine, 500 ft. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Martha's cookbook Great Food Fast.
FAQs
What can I use if I can't find duck liver or peppercorn mousse?
Chicken liver works just as well, and the recipe lists it as an option. You can also use a smooth liver pâté from a specialty shop, as long as it is at room temperature so it spreads easily.
Can I make Beef Wellington ahead of time?
Yes, the method is built for it. You can sear the beef and chill it overnight, cook the mushrooms up to a day ahead, and chill the fully wrapped Wellington overnight before baking.
How do I know when the beef is done?
Use an instant-read thermometer in the thickest part of the beef. Pull it at 120 to 130 degrees for rare or 130 to 135 degrees for medium rare, since it keeps cooking a little while it rests.
How do I keep the pastry from getting soggy?
Cook the mushrooms until the pan is dry and cool them before they touch the pastry. Bake on a preheated baking sheet too, because the hot surface starts crisping the bottom right away.
What is the most common mistake with Beef Wellington?
Wrapping warm beef is the biggest one, since the heat melts the butter in the pastry. Make sure the tenderloin is fully cold before you assemble, then chill the wrapped roast again before baking.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Regency butcher's twine, 500 ft.
See the dealsMartha's 100 favorite recipes, all in one book: Martha: The Cookbook.
As an Amazon Associate I earn from qualifying purchases.
