This Beef Wellington recipe combines tender, juicy beef fillet with a savory mushroom duxelles, ... If you’re aiming for a ...

Bake until puff pastry is puffed and browned and a thermometer inserted into center of beef registers 120°F, 40 to 45 minutes. Using two large spatulas, carefully lift beef Wellington from baking ...

This impressive beef Wellington is a bit labor intensive, but well worth the effort. Score up to 50% off Covey, ... This recipe might seem like a long process, but don't be discouraged!

The hack: Take a wet paper towel, lay it on a plate, create the layer of clean spinach leaves while they’re dry and easy to handle. Arrange so you have no gaps and leaves are all facing one ...

Ingredients: 1 center cut beef Tenderloin Roast, chain removed (about 2 pounds) 1 teaspoon olive oil, divided; 1/2 teaspoon salt; 1/2 teaspoon pepper, divided ...

Assemble the Wellington: In a large skillet, heat 1 tablespoon oil over high heat. Generously salt and pepper tenderloin. Sear tenderloin until brown on all sides, 1-2 minutes per side.

Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130°F.

Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon. Preheat the oven to 220C ...