Deconstructed Beef Wellington Recipe

Name: Deconstructed Beef Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil; 1 pound Mushrooms, Cleaned, Stemmed And Chopped; 1/4 cups Shallots, Minced; 1 Tablespoon Garlic, Minced; 1 teaspoon Fresh Thyme, Minced; 1 cup Port Wine; 1 whole Bay Leaf; Salt And Pepper, to taste; 1/2 packages 14 Oz. Size Puff Pastry, Defrosted At Room Temperature For 2 Hours; 5 ounces, weight Beef Tenderloin Filet; Salt And Pepper, to taste; 2 ounces, weight Good Quality Pate; Parsley, Chopped For Garnish

Servings: persons

3 Tablespoons Olive Oil
1 pound Mushrooms, Cleaned, Stemmed And Chopped
1/4 cups Shallots, Minced
1 Tablespoon Garlic, Minced
1 teaspoon Fresh Thyme, Minced
1 cup Port Wine
1 whole Bay Leaf
Salt And Pepper, to taste
1/2 packages 14 Oz. Size Puff Pastry, Defrosted At Room Temperature For 2 Hours
5 ounces, weight Beef Tenderloin Filet
Salt And Pepper, to taste
2 ounces, weight Good Quality Pate
Parsley, Chopped For Garnish

1
Preheat oven to 425 F.
2
Roll out the puff pastry on a lightly floured surface and cut out thirty-six 1 1/2 circles.
3
Overlap three of the circles on a parchment lined baking sheet.
4
Seal the seams by dipping your finger in a bit of water and pressing the seams together.
5
Repeat with the remaining dough circles.
6
Bake at 425 F for 15 minutes or until lightly browned.
7
For the duxelles: In a large saute pan over medium heat, heat the olive oil.
8
Add the mushrooms and saute for 6 minutes.
9
Add the shallots and the garlic and saute for another 3-4 minutes.
10
Season with salt, pepper and the thyme.
11
Saute 1 minutes.
12
Add the port wine and the bay leaf and continue to cook until almost all of the liquid is gone.
13
Remove the pan from the heat and cool the duxelles.
14
Heat your grill to medium-high heat.
15
Salt and pepper the tenderloin and grill to medium rare, 4-5 minutes per side depending on the thickness of your tenderloin.
16
Remove the tenderloin from the grill and let it rest 5 minutes.
17
Then slice it thinly into 12 pieces.
18
Spread a small amount of pate on the underside of a small slice of tenderloin and place it onto the precooked puff pastry.
19
Top with some of the mushroom duxelles.
20
Place three per plate and top with parsley.
21
Serve at room temperature.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 1 pound Mushrooms, Cleaned, Stemmed And Chopped, 1/4 cups Shallots, Minced, 1 Tablespoon Garlic, Minced, and more.

Yes, Deconstructed Beef Wellington falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Deconstructed Beef Wellington

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions