Beef Wellington

Beef Wellington

Don’t be afraid. This Beef Wellington recipe is truly as easy as 1-2-3 and will seriously deliver on the wow-factor.

You’ll Need

  • 2 lb (.907 kg) beef tenderloin
  • Kosher salt
  • Freshly ground pepper
  • 2 tsp vegetable oil
  • 1 small onion, chopped
  • 2 cups mushrooms, finely chopped
  • ¼ cup dry red wine (optional)
  • 4 oz (115g) chicken or goose liver pate, room temperature
  • 1 lb package frozen puff pastry, thawed (refrigerate until ready to use)
  • 1 large egg, lightly beaten
  • All purpose flour, for rolling pastry

Prep and Cook

  • 1
    Preheat oven to 425 degrees.
  • 2
    Season the beef's surface with salt and pepper.
  • 3
    Place tenderloin in a heated skillet with vegetable oil and sear side and ends, for about 1 ½; minutes each.
  • 4
    Remove from the skillet and refrigerate until cool.
  • 5
    Add onion and mushrooms to the skillet and cook until tender.
  • 6
    Add wine and cook at high heat until no liquid remains.
  • 7
    Remove from heat and let cool.
  • 8
    On a lightly floured surface, using a floured rolling pin, roll puff pastry until ¼ thick (6mm) and large enough to cover beef.
  • 9
    Place beef in the centre of the pastry.
  • 10
    Spread tenderloin with pate and top with mushroom mixture.
  • 11
    Roll pastry around tenderloin, sealing all edges with a pinch. Place beef seam side down, on parchment paper-lined pan.
  • 12
    Brush pastry with egg wash.
  • 13
    Cook for 35/40 minutes to reach an internal temperature of 135 degrees F.
  • 14
    Pastry should be a rich, golden brown colour.
  • 15
    Let stand for 5 minutes before slicing.

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