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How to Make Beef Wellington - A Step-by-Step Guide

Beef Wellington is a classic British dish that has been enjoyed for centuries. This elegant and indulgent dish consists of a tender beef fillet, coated with a layer of rich mushroom duxelles, all wrapped in flaky puff pastry. The result is a stunning and delicious dish that is perfect for special occasions or a fancy dinner party.

The origins of Beef Wellington are a bit unclear, but it is believed to have been created to honor the Duke of Wellington, a famous British military figure...

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Ingredients

  • 2 ½ pounds beef tenderloin
  • 4 tablespoons butter, softened, divided
  • 2 tablespoons butter
  • 1 onion, chopped
  • ½ cup sliced fresh mushrooms
  • 2 ounces liver paté
  • salt and pepper to taste
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 1 large egg yolk, beaten
  • 1 (10.5 ounce) can beef broth
  • 2 tablespoons red wine

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place beef tenderloin in a baking dish. Spread 2 tablespoons softened butter over beef.
  • Bake in the preheated oven until browned, 10 to 15 minutes. Remove beef from the pan and reserve pan juices; allow beef to cool completely.
  • Increase oven temperature to 450 degrees F (230 degrees C).
  • Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
  • Mix paté and remaining 2 tablespoons softened butter together in a bowl; season with salt and pepper. Spread paté mixture over beef. Top with onion and mushroom mixture.
  • Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center.
  • Fold up and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13-inch baking dish, cut a few slits in the top of dough, and brush with egg yolk.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. An instant-read thermometer inserted into the center should read between 122 to 130 degrees F (50 to 54 degrees C) for medium rare. Set aside to rest.
  • Meanwhile, place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with beef.
  • Serve hot and enjoy!

    • Nutrition

    744 cal.

    • Total Fat: 57g
    • Saturated Fat: 21g
    • Cholesterol: 131mg
    • Sodium: 434mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 26g
    • Vitamin C: 1mg
    • Calcium: 30mg
    • Iron: 5mg
    • Potassium: 385mg

    Categories

    Classic recipes
    Prosciutto recipes
    Puff pastry recipes
    Beef tenderloin recipes