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Easy Beef Wellington

Rated as 4.54 out of 5 Stars

"This very impressive-looking yet easy-to-make dish can be made ahead. Just finish the baking process when your guests arrive. --Janaan Cunningham"
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Ingredients

1 h 25 m servings
Original recipe yields 12 servings

Directions

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  1. Place the tenderloin in a greased 15-in. x 10-in. x 1-in. baking pan; fold until ends of meat. Bake, uncovered, at 475 degrees F for 20-25 minutes or until browned. Cover and refrigerate for at least 2 hours or until chilled.
  2. For sauce, in a large saucepan, combine the consomme, tomato paste and bouillon granules. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until reduced to 2 cups. Combine butter and flour. Stir into sauce, a teaspoon at a time. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine and set aside.
  3. For the filling, in a large skillet, combine the mushrooms, shallots, ham and 2 tablespoons Madeira sauce. Cook over low heat for 10 minutes longer or until liquid has evaporated, stirring occasionally. Set aside.
  4. On a lightly floured surface, unfold one puff pastry sheet; cut lengthwise along one fold line, forming two rectangles. Cut smaller rectangle into a 6-in. x 3-in. rectangle; use remaining piece for decorations if desired. Moisten a 6-in. edge of large rectangle with water. Attach smaller rectangle along that edge, pressing lightly to seal. Transfer to an ungreased baking sheet.
  5. Spread half of the filling down the center of pastry. Place the tenderloin on the filling. Spread the remaining filling over the top of meat. Roll out remaining puff pastry into a rectangle 8 in. wide and 5 in. longer that the tenderloin; place over the meat. Brush pastry edges with milk; fold edges under meat.
  6. Bake, uncovered, at 425 degrees F for 40 minutes (meat will be medium); cover lightly with foil if needed. Transfer to a serving platter. Let stand for 15 minutes before slicing. Rewarm Madeira sauce if necessary. Serve with tenderloin.

Reviews

Read all reviews 24
  1. 28 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Amazing! I just made this for Christmas Eve dinner and couldn't have been happier. Easy to prepare and not time consuming. The tenderloin I chose was also labeled Filet Mignon Tenderloin. Be...

Most helpful critical review

Made this for Christmas dinner but I won't make it again. The meat was expensive, it was a LOT of work and lots of prep work, and although it looked pretty, it was hard to cut and fell apart so ...

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Amazing! I just made this for Christmas Eve dinner and couldn't have been happier. Easy to prepare and not time consuming. The tenderloin I chose was also labeled Filet Mignon Tenderloin. Be...

I do not do a lot of cooking, but I was hungry for beef wellington so I gave this a try. It was a little time consuming but very easy. The dish had a beautiful presentation and tasted absolute...

This was a hit! I had my in-laws over for dinner and everyone loved it. I should have paid more attention to step 4. There was either slightly burnt and/or slightly doughy puff pastry on the bot...

I made this for our Easter dinner. Somewhere in a review I read a suggestion to use a rack in case the mushroom duxelles leaks through the pastry. Don't do it! The weight of the packet made the ...

Fantastic. The family has requested it multiple times since haveing it for New Years.

I made this for christmas and got rave reviews. My petite mother ate a huge helping...something I've never seen her do. The madeira sauce was my favorite part and I ended up putting it on ever...

I just can't say how much this wellington rocks and my husband, family and friends just can't get enough of it whenever I make this! I've made this NUMEROUS times, using either a whole tenderloi...

Had my son over, he is still in college to be a lawyer. I started at 4 o'clock before anyone was home and very easy to follow. I did add the Madeira during the last 10 minutes. Really great reci...

Made this for Christmas dinner. Came out very good, very easy to make. Pastry crusts were a little small for the tenderloins I used. Nothing a rolling pin couldn't correct