Forktionary

Beef Wellington Recipe

Indulge in the ultimate culinary masterpiece: Beef Wellington! This impressive dish, while requiring some prep time, is surprisingly easier to make than you think. The rich, savory beef tenderloin is perfectly complemented by a savory duxelles and encased in flaky puff pastry for a truly unforgettable dining experience. Don't be intimidated – our step-by-step guide makes this classic dish achievable for home cooks of all levels. Prepare to impress your guests!

Prep Time 240 mins
Cook Time 85 mins
Calories 1940.9 kcal
Protein 208g
Rating 0.0 (1 Reviews)
Beef Wellington 28

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Wellington

  • 1 sheet (14.1 oz) frozen puff pastry
  • 4 ounces liver pâté
  • 2-pound beef tenderloin
  • 8 ounces cremini mushrooms
  • 1 medium onion
  • 1/4 cup dry vermouth
  • Salt and freshly ground black pepper, generously
  • 4 tablespoons butter
  • Milk (not used in this recipe)
  • Flour, for lightly dusting surface
  • 1 egg, beaten

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How to Make Beef Wellington

  1. Season a 2-pound beef tenderloin generously with salt and freshly ground black pepper.
  2. In a large skillet, melt 2 tablespoons of butter over medium-high heat.
  3. Sear the beef tenderloin on all sides until nicely browned, about 1-2 minutes per side.
  4. Remove the beef from the skillet and let it cool completely. Refrigerate for at least 1 hour, or up to overnight.
  5. Meanwhile, in the same skillet, melt 2 tablespoons of butter over medium-low heat.
  6. Add 1 medium onion, finely minced, and sauté until softened, about 5 minutes.
  7. Add 8 ounces of cremini mushrooms, finely chopped, and sauté until softened and any liquid has evaporated, about 8-10 minutes.
  8. Pour in 1/4 cup dry vermouth and cook until almost completely absorbed, about 2 minutes.
  9. Stir in 4 ounces of liver pâté. Remove from heat and let cool completely.
  10. Once cool, mash the pâté and mushroom mixture together to create a smooth duxelles.
  11. On a lightly floured surface, roll out 1 sheet (14.1 oz) of puff pastry large enough to completely enclose the beef tenderloin.
  12. Spread the cooled duxelles evenly over the entire surface of the beef tenderloin.
  13. Place the prepared beef tenderloin in the center of the puff pastry.
  14. Carefully wrap the pastry around the beef, ensuring it's completely sealed. Crimp the edges to create a neat seal. Brush with 1 egg, beaten.
  15. Transfer the Wellington to a shallow baking dish or a baking sheet. Refrigerate for at least 30 minutes.
  16. Preheat oven to 400°F (200°C).
  17. Bake for 30 minutes.
  18. Reduce the oven temperature to 350°F (175°C).
  19. Continue baking for an additional 10-15 minutes, or until the internal temperature of the beef reaches 130-135°F (54-57°C) for medium-rare. Use a meat thermometer to check.
  20. Remove from oven and let rest for 15 minutes before slicing.
  21. Carve into thick slices using a serrated knife and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

10g

Fat

248g

Carbs

22g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Main Dish Beef Dinner Party Dietary Low Sodium High Protein High In Something Low In Something Meat 4 Hours Or Less