This recipe was given to me by a dear friend. It's perfect for a special occasion, and is as good as you'll get from any restaurant. The filets are topped with a mixture of liver pate (pate de foie gras) and mushrooms and wrapped with puff pastry and served with a red wine sauce!


Recipe Summary

30 mins
15 mins
30 mins
1 hr 15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat the oil in a large skillet over medium-high heat. Season the filets with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the skillet and set aside to cool slightly.

  • Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the consomme. Mix the pate with the mushrooms, adding a little consomme if needed to achieve a spreadable texture. Divide the mushrooms among the filets and spread on the top. Refrigerate about 30 minutes.

  • Preheat the oven to 400 degrees F (200 degrees C). Lay the puff pastry out on a clean surface and cut out two 5 to 6 inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place the Wellingtons onto a baking sheet, and brush the tops with beaten egg.

  • Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.

  • While the steaks are cooking, make the sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until browned. Stir in the green onions, and cook until tender, about 1 minute. Gradually stir in the reserved consomme and the remaining 1 cup of consomme; continue to cook and stir until the sauce thickens. Reduce heat to low and stir in the wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste.

  • To serve, cut each Wellington in half and spoon some sauce onto the plate.

Nutrition Facts

1027 calories; protein 59.9g; carbohydrates 42.1g; fat 65.2g; cholesterol 211.7mg; sodium 693.3mg. Full Nutrition

Reviews (16)

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23 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
I make the full formal beef wellington every year with my mom for Christmas. This year its just me. This recpie was a great reference for making just enough for my husband and I. The red wine sauce is ideal for this dish. Read More
Rating: 5 stars
Recipe text does not say when/where the onions are used so I added them to the paté with the mushrooms. I also did a version using a country pork paté instead of foie gras and it was crazy good. Read More
Rating: 5 stars
I only made the sauce for this but it was sooo good! I will make this again! Read More
Rating: 5 stars
great recipe. Fillet Mignon taste great on it as well. Read More
Rating: 5 stars
Totally changed this up. I used leftover prime rib that was rare. sliced it up and added it to partially cooked mushrooms & diced summer squash. Made a rue and added the meat and veggies to it. In my puff pastry I spread each side with herbed cream cheese that also had garlic slivers in it. Baked this and WOW Read More
Rating: 5 stars
Fantastic. I used "Veggie Pate" by Paula on this site for the pate. Stuck a thermometer in the meat during baking and the family LOVED it. Read More
Rating: 4 stars
It was my first time making beef wellington. This recipe is easy to follow and yielded yummy results! Read More
Rating: 5 stars
This was an amazing dish! Read More
Rating: 4 stars
This was very good; however I felt that there was too much puff pastry. Next time I make Beef Wellington I will make a whole one and slice it. That way there will be only a small amount of the pastry for each person. The mushroom/patte was very delicious and the pan sauce was excellent. Read More