Description
A show-stopping classic beef wellington that’s juicy, savory, and shockingly simple to pull off—with golden puff pastry, rich mushroom-pâté, and tender beef tenderloin.
Ingredients
Scale
- 1 ounce (2 tablespoons) unsalted butter
- 1 medium yellow onion, finely chopped
- 5 ounces mushrooms, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons flat-leaf parsley, finely chopped
- Kosher salt & black pepper, to taste
- 3 1/2 ounces liver pâté
- 1 tablespoon all-purpose flour
- 1 pound frozen puff pastry, thawed overnight in fridge
- 1 1/2 pounds beef tenderloin, chilled
- 1 large egg, lightly beaten
Instructions
- Melt butter in a skillet over medium heat. Add onion and cook for 5 minutes until softened.
- Add chopped mushrooms and cook for 15 minutes until all moisture evaporates.
- Stir in garlic and parsley, season with salt and pepper. Cool completely.
- Stir in pâté and flour to the cooled mushroom mixture. Set aside.
- Roll out puff pastry into a rectangle large enough to wrap beef. Trim edges, save scraps for decorating.
- Spread mushroom-pâté mix over pastry, leaving a 1-inch border. Place chilled beef in the center.
- Brush edges with beaten egg, fold pastry over beef and seal tightly. Flip seam-side down onto a baking sheet.
- Decorate with pastry scraps if desired. Brush all over with beaten egg.
- Bake at 400°F for 40–45 minutes until golden and internal temp is 125–135°F for medium-rare.
- Let rest for 10 minutes before slicing and serving.
Notes
Chill ingredients between steps for crisp pastry and perfect beef. Let rest after baking to retain juices. Serve with Madeira sauce for full effect.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 115mg