adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef Wellington
Beef Wellington
0 Likes
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Elegant beef Wellington: tender beef, paté, mushrooms, and flaky puff pastry - a holiday showstopper.
Ingredients:
  • 2.5 pounds beef tenderloin
  • 4 tablespoons butter, softened, divided
  • 2 tablespoons butter
  • 1 onion, chopped
  • 0.5 cup sliced fresh mushrooms
  • 2 ounces liver pate
  • 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
Instructions:
  • Preheat your oven to 425°F (220°C) for optimal cooking temperature.
  • Place the beef tenderloin in a baking dish and generously coat it with 2 tablespoons of creamy, softened butter.
  • Transfer the beef from the preheated oven once it turns golden brown, after about 10 to 15 minutes. Set the beef aside to cool, while keeping the flavorful pan juices for later use.
  • Preheat oven to 450 degrees F (230 degrees C).
  • In a skillet over medium heat, melt 2 tablespoons of butter. Sauté onion and mushrooms in the butter for 5 minutes. Once done, take the skillet off the heat and allow the mixture to cool.
  • Combine paté and the remaining 2 tablespoons of softened butter in a bowl, season with salt and pepper, then spread over beef. Top with onion and mushroom mixture.
  • Flatten puff pastry dough to 1/4-inch thickness, then snugly encase the beef in the center.
  • Carefully encase the beef in the dough, ensuring the edges are sealed without being too bulky. Transfer the beef-filled pastry to a 9x13-inch baking dish, make a few slits on top of the dough, and generously brush with egg yolk.
  • Place in the preheated oven for 10 minutes. Lower temperature to 425°F (220°C) and bake until pastry is a rich, golden brown, for 10-15 minutes. Use an instant-read thermometer in the center. It should read 122-130°F (50-54°C) for medium rare. Let it rest before serving.
  • Transfer the delicious pan juices to a small saucepan on high heat. Combine with beef broth and red wine, then simmer until slightly thickened for about 5 minutes. Strain the sauce and serve it alongside the beef.
  • Serve and savor while it's hot!

Similar Recipes