Perfect Beef Wellington with Red Wine Sauce

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Impress your holiday guests with juicy Beef Wellington with red wine sauce on the side. Perfectly tender beef is wrapped up in puff pastry like a big buttery hug!

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Ingredients

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Heat the butter and oil together in a large skillet over med/high heat until hot but not smoking.

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Season the beef tenderloin with kosher salt and pepper. Add the tenderloin to the pan and brown on all sides, about 4-6 mins total.

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If there are blackened bits in your pan, use a paper towel to remove them and add a little more butter/oil.

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Add the parsley and thyme and cook over medium heat until the mushroom mixture begins to brown and all moisture has evaporated, about 8-10 mins.

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Allow the Beef Wellington to rest before slicing. Put a few paper towels underneath to absorb the drippings as you slice.

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