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Beef Wellington

SUBMITTED BY: Normala PHOTO BY: Chicago Rick

"This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!"
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 1/2 pounds beef tenderloin
  • 2 tablespoons butter, softened
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 2 ounces liver pate
  • 2 tablespoons butter, softened
  • salt and pepper to taste
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 1 egg yolk, beaten
  • 1 (10.5 ounce) can beef broth
  • 2 tablespoons red wine

DIRECTIONS

  1. Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
  2. Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
  3. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
  4. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
  5. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
  6. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2004 by Antalya
I've made this twice now -- once with a whole tenderloin and this week with individual filets.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2007 by VORCHA
I fixed this for a dinner party this weekend with individual filets and found it well worth my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2004 by MRSMAC8
I made this recipe for Christmas dinner. It received rave reviews. I omitted the pate and in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2006 by valerie
I loved this and it came out great, but we like steak really rare, so what I did was sear two... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2003 by GUYCHEF
Very easy receipe. Guests loved it. Puff pastery much easier to work with than Phylo. Use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2006 by MrsNicki
Absolutely wonderful! I made a suprise dinner for my English boyfriend and he loved it. I did... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2004 by SCHTICK
i made this for an anniversary dinner for my parents. Not being much of a cook, even the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2005 by SCOTT D
I have made this several times and I have found use single filets. Much better in the end. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2003 by Los
I made this recipe last night for the first time and it was a big hit in my household. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2007 by deb