For best results, use a high-quality puff pastry made with butter. Let the dough thaw in the refrigerator overnight for optimal flakiness. Ensure the beef tenderloin is completely cooled before wrapping it in pastry to prevent the pastry from becoming soggy. Resting the Wellington after baking is crucial for the juices to redistribute, resulting in a more tender and flavorful beef. The red wine reduction can be made ahead of time and reheated before serving.
Beef Wellington
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS1.1K
A show-stopping centerpiece, this Beef Wellington features a succulent beef tenderloin enrobed in a flavorful duxelles and encased in a flaky puff pastry. Served with a luscious red wine reduction, it's the ultimate dish for a special occasion.
Ingridients
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Nutrition
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Carbohydrate30 g
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Cholesterol131 mg
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Fiber1 g
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Protein26 g
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Saturated Fat21 g
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Sodium434 mg
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Sugar1 g
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Fat57 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 425 degrees F (220 degrees C). (5 minutes)
02 Step
Recipe View Place beef tenderloin in a roasting pan. Spread 2 tablespoons softened butter evenly over the beef. Season generously with salt and pepper.
03 Step
Recipe View Sear the beef in the preheated oven until browned on all sides, 10 to 15 minutes. Remove the beef from the pan and reserve the pan juices. Allow the beef to cool completely. (25 minutes)
04 Step
Recipe View Increase oven temperature to 450 degrees F (230 degrees C).
05 Step
Recipe View Melt olive oil and 2 tablespoons butter in a skillet over medium heat. Add onion and mushrooms and sauté until softened and lightly browned, about 8-10 minutes. Remove from heat and let cool completely. (15 minutes)
06 Step
Recipe View In a small bowl, mix the pâté and remaining 2 tablespoons softened butter together until smooth. Season with salt and pepper.
07 Step
Recipe View Spread the pâté mixture evenly over the cooled beef tenderloin. Top with the cooled onion and mushroom mixture, pressing gently to adhere.
08 Step
Recipe View On a lightly floured surface, roll out the puff pastry dough to about 1/4-inch thickness. Place the beef tenderloin in the center of the pastry.
09 Step
Recipe View Fold the pastry over the beef, sealing all the edges tightly with a fork. Trim any excess pastry. Place the Wellington seam-side down in a 9x13-inch baking dish. Cut a few slits in the top of the pastry to allow steam to escape. Brush the entire surface with the egg yolk mixture.
10 Step
Recipe View Bake in the preheated oven for 10 minutes. Reduce the heat to 425 degrees F (220 degrees C) and continue baking until the pastry is golden brown and cooked through, 10 to 15 minutes more. An instant-read thermometer inserted into the center of the beef should read between 122 to 130 degrees F (50 to 54 degrees C) for medium-rare. (25 minutes)
11 Step
Recipe View Remove the Wellington from the oven and let it rest for 10 minutes before slicing.
12 Step
Recipe View Meanwhile, place the reserved pan juices in a small saucepan over high heat. Stir in the beef broth and red wine. Bring to a boil and cook until slightly reduced, about 5 minutes. Strain the sauce through a fine-mesh sieve.
13 Step
Recipe View Slice the Beef Wellington into thick portions and serve immediately with the red wine reduction.
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Please Rate
Morris Brown
Dec 5, 2024Is it possible to prepare this a day in advance?
Richmond Buckridge
Dec 2, 2024This recipe was a hit at my dinner party! The red wine reduction is amazing.
Jackeline Smith
May 1, 2024The cooking time was perfect for medium-rare. Will definitely make this again.
Graham Auer
Dec 28, 2023My puff pastry wasn't as golden brown as I wanted. Any tips?
Ali Wuckert
Oct 1, 2023How can I prevent the bottom of the pastry from getting soggy?
Lenna Smith
Jun 22, 2022Can I use pre-made mushroom duxelles instead of making my own?
Krista Rath
Jun 3, 2022Could I substitute the beef broth with chicken broth?
Mervin Becker
May 8, 2022I was intimidated to make Beef Wellington, but this recipe made it so easy to follow. Thank you!
Abigale Robel
Apr 21, 2022The pate mixture was a bit too rich for my taste. Any suggestions for a lighter version?
Rasheed Hirthe
Feb 18, 2022This recipe is a keeper! My family loved it.