U.S. Beef Wellington : The Marbled Meat Club


U.S. Beef Wellington

U.S. Beef Wellington

An elegant and impressive meal for special occasions.


500 g U.S beef tenderloin, cut in half

Salt and black pepper to taste

30 ml olive oil

20 g English mustard


450 g fresh mushroom

1 garlic clove

30 ml olive oil

Salt & black pepper to taste

Spinach crepes

110 g fresh baby spinach

300 ml water

1 egg

160 g all-purpose flour

1 pinch of salt

2 puff pastry sheets (230 g each)

1 egg

10 ml whole milk


1 small onion, finely chopped

30 ml olive oil

70 ml balsamic vinegar

30 ml soy sauce

500 ml beef stock

40 g butter

No. Servings:


Cooking time:

80 minutes


  1. Preheat a frying pan on high heat.
  2. Season the U.S. beef tenderloin pieces with salt and black pepper
  3. Once the pan is extremely hot, add the olive oil and sear the tenderloins 30 seconds on each side. Make sure all the sides are well seared.
  4. Transfer the tenderloins to a side dish and brush them with English mustard while they are still hot. Allow to cool down at room temperature.


  1. Finely chop the mushrooms and the garlic clove in a food processor.
  2. Grease a nonstick skillet with olive oil and sauté the mushroom for 8 to 10 minutes or until they get dry. Season with salt and black pepper and allow to cool down.

      Spinach crepes

  1. Add all the ingredients to a blender and blend them for 40 seconds to 1 minute.
  2. Cook your crepes from only one side in a nonstick pan on medium heat. Allow to cool at room temperature.
  3. Start building the beef wellingtons by evenly spreading the duxelles on the spinach crepe, then place one tenderloin at the center and fold the crepe in way to cover the whole piece of meat. Wrap with cling film and chill for 10 minutes.
  4. Unwrap the cling film and place the stuffed crepe in the middle of the pastry sheet. Fold the pastry sheet and use the egg wash (egg and milk mixture) as a glue to seal.
  5. Wrap with cling film and chill for another 10 minutes.
  6. Preheat the oven to 200°C (or 400°F)
  7. Unwrap the cling film and brush the wellingtons with egg wash, sprinkle some Himalayan (or coarse salt) on top and bake in the oven for 20 to 25 minutes or until golden brown.


  1. Meanwhile, sweat the onion on medium fire with olive oil for 5 to 6 minutes. Season with salt and black pepper.
  2. Add balsamic vinegar and soy sauce and allow to reduce to around 1/4 of the original quantity.
  3. Pour in the beef stock and cook until reduced to ¼.
  4. Finish the sauce by incorporating the butter.


     Cut in thick slices and serve with a side of roasted veggies and gravy.

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