Beef Wellington

This beef Wellington recipe features a filet of beef tenderloin topped with liver paté and mushrooms wrapped in puff pastry. Guaranteed to impress!

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 744 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

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

Step 3

Place beef tenderloin in a small baking dish. Spread 2 tablespoons softened butter over beef.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Mix together paté and remaining 2 tablespoons softened butter in a bowl; season with salt and pepper. Spread paté mixture over beef. Top with onion and mushroom mixture.

Step 8

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. Set aside to rest.

Step 9

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.