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Beef Wellington

Ingredients

  • 1 pack puff pastry
  • 2 lbs beef tenderloin
  • 1 jar mushroom spread or homemade duxelles
  • 1 egg for egg wash
  • oil for searing the tenderloin

Rub for the Tenderloin

  • 2 tablespoons mix of fresh chopped oregano, thyme, and rosemary
  • 1 tablespoon minced garlic
  • 1 teaspoon Clubhouse Herb & Pepper Mix
  • 1 teaspoon dried oregano
  • 1 teaspoon Clubhouse Garlic & Onion all-purpose seasoning
  • 1/2 teaspoon salt
  • olive oil

Instructions

  • Make the rub for the tenderloin, adding just enough olive oil to a make it a paste.
  • Truss the tenderloin so that it's as round as possible. Smear the rub all over the tenderloin.
  • Drizzle a bit of oil in a pan and once hot, sear the loin all around, including the ends. Set aside to cool. Keep those pan drippings and set the pan aside for the green peppercorn sauce!
  • Once cooled down, remove the ties and smear all over with the duxelles. Roll tightly in saran wrap and set in fridge to chill.
  • Roll out the puff pastry in a large rectangle. Wrap the tenderloin, sealing with a bit of egg wash, making sure to seal the ends well.
  • Place on a foil lined cookie sheet, seam side down, brush with egg wash.
  • Set your thermometer for 135F and bake in a preheated oven at 425F for approximately 45 minutes to an hour.