Mouthwatering Beef Wellington with Boursin Cheese

Beef Wellington has always felt like one of those “special occasion” dishes that you’d only find at fancy restaurants. I used to be nervous about making it at home, worried I’d mess up that perfectly cooked beef or end up with soggy pastry. But after a few tries (and yes, some learning experiences), I’ve found a version that’s become my go-to for dinner parties.

Adding Boursin cheese to this classic dish was honestly just a happy accident. I had some leftover in my fridge one night and thought, “Why not?” Now I can’t imagine making it any other way. The herbs and creamy texture just work so well with the beef and mushrooms.

If you’ve been wanting to try making Beef Wellington but felt intimidated, don’t worry – I’ll walk you through every step. Trust me, if I can figure this out while my kids are running around the kitchen asking when dinner will be ready, you’ve got this too.

What Kind of Beef Should I Use?

For Beef Wellington, you’ll want to stick with beef tenderloin (also known as filet mignon), which comes from the short loin of the cow. This particular cut is perfect because it’s lean, tender, and holds its shape well during cooking. When shopping, look for meat that’s bright red with minimal marbling – the tenderloin is already naturally tender, so you don’t need lots of fat running through it. I recommend asking your butcher to cut you a center-cut piece that’s even in thickness from end to end, which helps ensure consistent cooking. If you’re buying from the grocery store, check that the meat is firm to the touch and has no strong odors.

Options for Substitutions

While Beef Wellington is a classic dish that needs certain key ingredients, here are some helpful substitutions you can try:

• Beef tenderloin: This is really the star of the show and shouldn’t be substituted – the tenderness of this cut is essential for the dish to work properly.
• Boursin cheese: If you can’t find Boursin, you can mix 4 oz softened cream cheese with 1 teaspoon each of dried herbs (like parsley, thyme, and chives), 1/4 teaspoon garlic powder, and a pinch of black pepper.
• Fresh mushrooms: Any mushroom variety works here – button, cremini, or portobello. In a pinch, you can even use rehydrated dried mushrooms, just make sure to drain them really well.
• Puff pastry: While homemade is great, store-bought works perfectly. This is one ingredient you shouldn’t substitute as it’s crucial for the classic Wellington look and texture.
• Shallots: You can swap shallots with finely minced red onion or sweet onion – use about 3 tablespoons of minced onion to replace the shallots.
• Fresh thyme: If you don’t have fresh thyme, use 1/3 teaspoon dried thyme instead. You could also use herbs de Provence or Italian seasoning in the same amount.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Beef Wellington is ending up with a soggy bottom crust – to prevent this, make sure to thoroughly pat dry your mushrooms before cooking them and strain any excess moisture from the duxelles mixture. Getting the right temperature for your beef is crucial, so use a meat thermometer and remember that the beef will continue cooking inside the pastry – for medium-rare, sear until it reaches 110°F before wrapping. The pastry temperature is equally important – working with warm puff pastry will result in a greasy, dense crust instead of those beautiful flaky layers, so keep it chilled until the last possible moment. For the best results, let your wrapped Wellington rest in the refrigerator for 20-30 minutes before baking, which helps prevent the pastry from shrinking, and don’t forget to cut small vents in the top to allow steam to escape during baking.

What to Serve With Beef Wellington?

Since Beef Wellington is such a rich main dish, it’s best to keep the sides simple and let it be the star of the show. A side of roasted asparagus or green beans makes a perfect partner – just toss them with olive oil and garlic before popping them in the oven. For a starchy side, roasted baby potatoes or a simple mashed potato works great to soak up any extra sauce on your plate. If you want to add some color, a mixed green salad with a light vinaigrette helps balance out the richness of the pastry and beef. Just remember not to overcrowd your plate – this dish deserves to be the main attraction!

Storage Instructions

Keep Fresh: If you have any leftover Beef Wellington (which rarely happens!), wrap it well in aluminum foil and pop it in the fridge. It’ll stay good for up to 3 days, though the pastry might lose some of its crispiness. For best results, try to enjoy it within the first 2 days.

Make Ahead: You can prep your Beef Wellington up to 24 hours in advance! Just assemble everything up to the point of baking, wrap it tightly in plastic wrap, and keep it in the fridge. When you’re ready to cook, just brush with egg wash and bake according to the recipe.

Warm Up: To reheat leftovers, place them in a preheated 350°F oven for about 10-15 minutes. Try to avoid using the microwave as it can make the pastry soggy. Keep in mind that reheating might cook the meat a bit more, so if you originally cooked it medium-rare, it might end up closer to medium.

Preparation Time	40-60 minutes
Cooking Time	9-12 minutes
Total Time	49-72 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 80-90 g
• Fat: 170-190 g
• Carbohydrates: 120-140 g

Ingredients

• 1/2 pound beef tenderloin
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped shallots (fresh or freeze-dried)
• 1 teaspoon minced garlic cloves
• 1 teaspoon thyme
• 8 ounces fresh mushrooms
• 1 tablespoon butter
• 3 tablespoons olive oil
• 1 box puff pastry (containing 2 sheets)
• 1 package boursin cheese

Step 1: Prepare the Puff Pastry and Mushroom Filling

Begin by taking the puff pastry sheets from the freezer and allowing them to defrost at room temperature for about an hour.

For the mushroom filling, add mushrooms, shallots, garlic, and thyme to a food processor.

Pulse until finely chopped.

Alternatively, you can finely chop them on a cutting board.

Step 2: Cook the Mushroom Filling

In a hot skillet over medium-high heat, melt a tablespoon of butter and the olive oil.

Add the chopped mushroom mixture and stir for approximately 6 minutes until the moisture evaporates and steam rises from the skillet.

Step 3: Prepare and Sear the Beef

Pat the top and sides of the beef tenderloin dry with paper towels, then slice it into 3/4 to 1-inch cubes.

Use paper towels again to dry each piece of meat thoroughly.

Sprinkle the beef cubes with sea salt, pepper, and garlic powder.

In a hot skillet over medium-high heat, sear each beef cube on all sides for 1-2 minutes per side until they reach medium doneness.

Ensure not to crowd the pan by searing in batches.

Once seared, let the beef cubes rest on a paper towel-lined plate.

Step 4: Assemble the Beef Wellington Parcels

Preheat your oven to 450°F (232°C).

On a cutting board, lay out a puff pastry sheet and flatten it with a rolling pin.

Slice the 9 x 12-inch rectangle into 12 (3-inch) squares using a pizza wheel or paring knife.

Place one seared beef cube, 1/2 teaspoon of Boursin cheese, and a 1/2 teaspoon-sized mound of the mushroom filling in the center of each square.

Pull the four opposite edges of the pastry over the filling to form a parcel, pinching the seams to seal.

Place each parcel on a parchment-lined baking sheet.

Step 5: Bake the Beef Wellingtons

To keep the pastry edges sealed while baking, place the top of each pastry bundle face down on the baking sheet.

Bake in the preheated oven for about 9 minutes or until the puff pastry is golden brown and puffed.

Step 6: Make Ahead Tips

If preparing in advance, assemble the mini beef wellingtons on a parchment-lined baking sheet.

Cover them well with plastic wrap or store in an airtight container in the refrigerator until ready to bake.