Beef Wellington Recipe

It’s the ultimate showstopper and a celebratory main that is both fun to make and festive at the table. This seasonal twist from King chef Jess Shadbolt includes winter radicchio (she’s partial to Treviso, but Chioggia is easier to find) and chestnuts mixed into the traditional mushroom duxelles for a little holiday flair.

If you’re feeling artistic, score a pattern into the pastry with the back of a knife before baking. If not, sprinkle with some flaky salt for an equally beautiful flourish.

We source our tenderloin for this luxe main from Flannery Beef, a father-daughter butcher shop based in the San Francisco Bay Area that specializes in dry-aging.

For the Wellington:

• Flaky salt and freshly ground black pepper
• One 2¼-lb. piece center-cut beef tenderloin, trimmed
• 3 Tbsp. olive oil, divided
• 2 shallots, finely chopped
• 4 garlic cloves, finely chopped
• 2 Tbsp. finely chopped fresh thyme leaves
• 1 sage sprig, leaves removed, finely chopped
• 1 small head radicchio, finely chopped
• 7 Tbsp. unsalted butter
• 12 oz. mixed wild mushrooms, finely chopped
• 7 oz. chestnuts, finely chopped
• ¼ cup plus 2 Tbsp. breadcrumbs
• 1 Tbsp. balsamic vinegar
• All-purpose flour, for dusting
• 17.6 oz. frozen puff pastry, thawed and chilled
• 2 large egg yolks

For the sauce:

• 1 Tbsp. olive oil
• 2 shallots, finely chopped
• 1 thyme sprig
• 2½ cups marsala, dry sherry, or dry red wine
• 2 tsp. Dijon mustard
• 1½ tsp. all-purpose flour
• 2½ cups hot beef stock

Instructions

• Make the Wellington: Liberally scatter about 1 tablespoon each of salt and black pepper on a plate and roll the beef in the seasoning, making sure all sides and both ends are generously covered. To a large heavy skillet over medium-high heat, add 1 tablespoon of the oil. When it’s hot and shimmering, add the beef and cook on all sides until light golden brown, 2–3 minutes per side. Transfer to a plate and set aside.
• To the skillet over medium heat, add the remaining oil and the shallots. Cook until softened, about 1 minute, then add the garlic and cook until fragrant, 30–60 seconds. Add the thyme and sage and cook until fragrant, about 30 seconds. Stir in the radicchio and cook until wilted and softened, about 2 minutes.
• Add the butter to the skillet, and when it’s melted, add the mushrooms and season generously with salt and black pepper. Cook, stirring occasionally, until the mushrooms release their juices and turn golden brown, the liquid evaporates, and the mixture reduces to a paste, 7–8 minutes. Remove from the heat and stir in the chestnuts, breadcrumbs, and balsamic vinegar.
• Dust a work surface with a little flour. Roll the puff pastry to a 12- by 16-inch rectangle and refrigerate. Brush off the work surface and cover with plastic wrap; you may need more than 1 layer. Lay the pastry on top of the plastic with a longer edge facing you. Spread the mushroom mixture evenly across the pastry, leaving a 2-inch edge. In a small bowl, whisk together the egg yolks, a pinch of salt, and 1 tablespoon of water. Brush the rim of the pastry with some of the egg wash and set the remaining egg wash aside. Wash and dry the skillet and return it to the stove.
• Place the beef on top of the mushroom mixture in the bottom third of the pastry (again, with a longer edge facing you) and gently and snugly roll the plastic wrap with the pastry over the beef to form a tight, plump log, keeping the sealed seam on the bottom. Transfer to a baking sheet and refrigerate for 30 minutes.
• Position a rack in the center of the oven and preheat to 425°F. Brush the pastry with the remaining egg wash and sprinkle with salt. Bake until the pastry is deep golden brown, 30–40 minutes.
• Meanwhile, make the sauce: To the skillet over medium-high heat, add the oil, shallots, and thyme and cook until the shallots soften, about 1½ minutes. Add the marsala and cook until reduced by about half, 8–10 minutes. Whisk in the mustard and flour. Add the stock, bring to a simmer, and cook until the sauce reduces to a thin glaze and lightly coats the back of a spoon, 15–20 minutes. Strain and set aside.
• Remove the Wellington from the oven and set aside to rest for 10 minutes before carving. Serve with the sauce on the side.