Beef Wellington

Beef Wellington
  • PREP TIME
    30 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    8 People
  • VIEWS
    1.1K

A show-stopping centerpiece, this Beef Wellington features a succulent beef tenderloin enrobed in a flavorful duxelles and encased in a flaky puff pastry. Served with a luscious red wine reduction, it's the ultimate dish for a special occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    30 g
  • Cholesterol
    131 mg
  • Fiber
    1 g
  • Protein
    26 g
  • Saturated Fat
    21 g
  • Sodium
    434 mg
  • Sugar
    1 g
  • Fat
    57 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View Preheat the oven to 425 degrees F (220 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View Place beef tenderloin in a roasting pan. Spread 2 tablespoons softened butter evenly over the beef. Season generously with salt and pepper.

Image Step 03
03 Step

Recipe View Sear the beef in the preheated oven until browned on all sides, 10 to 15 minutes. Remove the beef from the pan and reserve the pan juices. Allow the beef to cool completely. (25 minutes)

Image Step 04
04 Step

Recipe View Increase oven temperature to 450 degrees F (230 degrees C).

Image Step 05
05 Step

Recipe View Melt olive oil and 2 tablespoons butter in a skillet over medium heat. Add onion and mushrooms and sauté until softened and lightly browned, about 8-10 minutes. Remove from heat and let cool completely. (15 minutes)

Image Step 06
06 Step

Recipe View In a small bowl, mix the pâté and remaining 2 tablespoons softened butter together until smooth. Season with salt and pepper.

Image Step 07
07 Step

Recipe View Spread the pâté mixture evenly over the cooled beef tenderloin. Top with the cooled onion and mushroom mixture, pressing gently to adhere.

Image Step 08
08 Step

Recipe View On a lightly floured surface, roll out the puff pastry dough to about 1/4-inch thickness. Place the beef tenderloin in the center of the pastry.

Image Step 09
09 Step

Recipe View Fold the pastry over the beef, sealing all the edges tightly with a fork. Trim any excess pastry. Place the Wellington seam-side down in a 9x13-inch baking dish. Cut a few slits in the top of the pastry to allow steam to escape. Brush the entire surface with the egg yolk mixture.

Image Step 10
10 Step

Recipe View Bake in the preheated oven for 10 minutes. Reduce the heat to 425 degrees F (220 degrees C) and continue baking until the pastry is golden brown and cooked through, 10 to 15 minutes more. An instant-read thermometer inserted into the center of the beef should read between 122 to 130 degrees F (50 to 54 degrees C) for medium-rare. (25 minutes)

Image Step 11
11 Step

Recipe View Remove the Wellington from the oven and let it rest for 10 minutes before slicing.

Image Step 12
12 Step

Recipe View Meanwhile, place the reserved pan juices in a small saucepan over high heat. Stir in the beef broth and red wine. Bring to a boil and cook until slightly reduced, about 5 minutes. Strain the sauce through a fine-mesh sieve.

Image Step 13
13 Step

Recipe View Slice the Beef Wellington into thick portions and serve immediately with the red wine reduction.

For best results, use a high-quality puff pastry made with butter. Let the dough thaw in the refrigerator overnight for optimal flakiness.
Ensure the beef tenderloin is completely cooled before wrapping it in pastry to prevent the pastry from becoming soggy.
Resting the Wellington after baking is crucial for the juices to redistribute, resulting in a more tender and flavorful beef.
The red wine reduction can be made ahead of time and reheated before serving.

Dewayne Schultz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 361 Ratings)
Total Reviews: (10)
  • Morris Brown

    Is it possible to prepare this a day in advance?

  • Richmond Buckridge

    This recipe was a hit at my dinner party! The red wine reduction is amazing.

  • Jackeline Smith

    The cooking time was perfect for medium-rare. Will definitely make this again.

  • Graham Auer

    My puff pastry wasn't as golden brown as I wanted. Any tips?

  • Ali Wuckert

    How can I prevent the bottom of the pastry from getting soggy?

  • Lenna Smith

    Can I use pre-made mushroom duxelles instead of making my own?

  • Krista Rath

    Could I substitute the beef broth with chicken broth?

  • Mervin Becker

    I was intimidated to make Beef Wellington, but this recipe made it so easy to follow. Thank you!

  • Abigale Robel

    The pate mixture was a bit too rich for my taste. Any suggestions for a lighter version?

  • Rasheed Hirthe

    This recipe is a keeper! My family loved it.

LEAVE A REVIEW

Please Rate