Description
An easy, elegant beef Wellington recipe with tender beef fillet, savory mushrooms, flaky puff pastry, and a quick red wine sauce. Perfect for holidays, date nights, or when you want to impress—without stress.
Ingredients
Scale
- 2.5 lbs beef tenderloin
- 4 tbsp butter, softened (divided)
- 1 onion, chopped
- ½ cup sliced fresh mushrooms
- 2 oz liver pâté (optional)
- Salt & pepper, to taste
- 1 (17.5 oz) package frozen puff pastry, thawed
- 1 large egg yolk, beaten
- 1 (10.5 oz) can beef broth
- 2 tbsp red wine
Instructions
- Preheat oven to 425°F. Rub beef with 2 tbsp butter, place in baking dish and bake for 10–15 minutes to brown. Cool completely and reserve pan juices.
- Sauté onion and mushrooms in 2 tbsp butter until soft. Let cool.
- Mix pâté with remaining butter, season, and spread over beef. Top with cooled veggie mixture.
- Roll out puff pastry to ¼-inch thickness. Place beef in center, fold and seal edges. Cut vents on top, brush with beaten egg yolk.
- Bake at 450°F for 10 minutes, then reduce to 425°F and bake an additional 10–15 minutes, until golden and center reaches 122–130°F. Let rest before slicing.
- In a saucepan, boil pan juices with beef broth and red wine for 5 minutes to reduce. Strain and serve with Wellington.
Notes
Cool beef and veggies before wrapping to avoid soggy pastry. Use a rack or toast underneath to keep the bottom crisp. This recipe can be prepped ahead and frozen before or after baking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 2g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 140mg