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
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
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 6
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 7
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 8
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.
Step 9
Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center.
Step 10
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.