This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.

    Advertisement
  • Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

  • Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.

  • Roll out the puff pastry dough, 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 the dough, and brush with egg yolk.

  • Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.

  • Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Nutrition Facts

744.3 calories; protein 26.2g 53% DV; carbohydrates 29.6g 10% DV; fat 57.2g 88% DV; cholesterol 131.4mg 44% DV; sodium 433.7mg 17% DV. Full Nutrition

Reviews (268)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/05/2004
I made this recipe for Christmas dinner. It received rave reviews. I omitted the pate and in it's place made a pesto of 1/2 cup each tightly packed fresh basil leaves and fresh parsley leaves and 1/4 cup grated Parmesan cheese. Combine 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Process until smooth. Spread this mixure over the beef and top with the onion and mushroom mixture. To Die For!!! Read More
(964)

Most helpful critical review

Rating: 2 stars
08/22/2004
Cooking time is incorrect. I added 20 minutes and it still was bloody rare! Add about 40 minutes to cooking time. The pate' is a must! It was good but not worth the time and effort. Read More
(15)
384 Ratings
  • 5 star values: 274
  • 4 star values: 69
  • 3 star values: 23
  • 2 star values: 8
  • 1 star values: 10
Rating: 5 stars
04/05/2004
I made this recipe for Christmas dinner. It received rave reviews. I omitted the pate and in it's place made a pesto of 1/2 cup each tightly packed fresh basil leaves and fresh parsley leaves and 1/4 cup grated Parmesan cheese. Combine 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Process until smooth. Spread this mixure over the beef and top with the onion and mushroom mixture. To Die For!!! Read More
(964)
Rating: 5 stars
01/27/2004
I've made this twice now -- once with a whole tenderloin and this week with individual filets. Personally, I prefer the individual filets, particularly when it's just two of us (makes for more manageable sizes of leftovers). When doing the whole tenderloin, make sure you have a meat thermometer handy -- the baking times listed will get you to a rather red rare tenderloin, which may not be what you'd prefer. I'd also recommend placing the wellington on a rack for baking, to keep the pastry out of the juices. To do individual filets, I skipped the initial browning step, chopped the mushrooms rather than slicing them, skipped the pate (didn't have any on hand), and wrapped each filet separately. We baked it at 400 degrees F for 30-35 minutes, which got the pastry just barely golden and the meat medium rare. But again -- a thermometer is definitely helpful in this recipe! Read More
(843)
Rating: 5 stars
02/27/2007
I fixed this for a dinner party this weekend with individual filets and found it well worth my time, everyone loved them. My only advice is make sure you buy the absolutely best pate you can afford and invest in a good cut of tenderloin; it will really make the difference in the overall quality of the dish. My only other suggestion is use a rack to lift the filets off the bottom of the pan so that pastry doesn't become soggy from the pan juices. Read More
(482)
Advertisement
Rating: 5 stars
11/22/2006
I loved this and it came out great but we like steak really rare so what I did was sear two filets in a tablespoon of very hot oil for three minutes on each side then let it cool before wrapping in the pastry. After that I cooked it for 25 minutes as instructed and it came out perfect. Read More
(200)
Rating: 5 stars
06/09/2003
Very easy receipe. Guests loved it. Puff pastery much easier to work with than Phylo. Use plenty of flour when rolling out pastry to make it very thin if desired. Cooking times resulted in the desired medium-rare. This recipe of so easy even for first-timers I would recommend using it for individual filets for that VERY impressive fine dining restaurant look. Also recommend placing pastry covered meat on a rack in the baking pan to reduce the mushy bottom of entree due to juices. Read More
(200)
Rating: 5 stars
01/27/2004
i made this for an anniversary dinner for my parents. Not being much of a cook, even the butcher laughed at me attempting this. I made individual portions. The key to keeping the bottom from getting too soggy is to add a small bit of cold toast that is rounded off with crusts cut off (so as not to tear the pastry. This soaks up any juice keeping the bottom crispy. No one was aware it was there, even after I'd told them. I also seared the meat in a frypan. Wonderful easy recipe that makes anybody look like a real chef! Read More
(171)
Advertisement
Rating: 5 stars
07/23/2005
I have made this several times and I have found use single filets. Much better in the end. I have found most people do not prefer the pate part so I substitute finely ground mushrooms/onions/garlic which works very nice. Also use pastry dough, I couldn't find it either first time. I finally found it in the frozen food isle on the bottom of the cooler in the frozen pie crust area. It will usually be in a long box. Much easier to work with than regular dough. Read More
(129)
Rating: 5 stars
03/25/2006
Absolutely wonderful! I made a suprise dinner for my English boyfriend and he loved it. I did not use pate rather I added more butter mushrooms and garlic. I also used an excellent cut of filet mignon. As mentioned by another cook remember to use a wire rack to keep juices from soaking the bottom of the pastry. Read More
(107)
Rating: 4 stars
12/08/2003
I made this recipe last night for the first time and it was a big hit in my household. I think however I will try it with individual filets the next time the presentation was less than average and it was difficult to serve. I would also recommend browning the meat a little longer. As much as I love my meat medium rare it was very red in the center. This is a keeper and I will be making it again. Thanks for a wonderful recipe! Read More
(74)
Rating: 2 stars
08/22/2004
Cooking time is incorrect. I added 20 minutes and it still was bloody rare! Add about 40 minutes to cooking time. The pate' is a must! It was good but not worth the time and effort. Read More
(15)