How to Make Beef Wellington | Beef Recipe | Allrecipes.com

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in fat and more affordable.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is leaner and ham is often less expensive.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in calories and homemade dough can be cost-effective.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers similar flavor with added texture.

Preheat the oven to 425°F.

Place a 17 1/2 oz package of frozen puff pastry out on the counter to thaw.

Chop 1 onion and slice 1/2 cup of mushrooms.

Separate an egg and place the yolk in a small bowl, reserving the white for another recipe.

Gently beat the egg yolk with a pastry brush.

Place a 2 1/2 lb beef tenderloin in a baking dish and spread it with 2 tbsp of softened butter.

Roast the tenderloin in the preheated oven for 10 to 15 minutes or until browned.

Remove the tenderloin from the pan and allow it to cool completely, reserving any juices from the baking dish.

Increase the oven temperature to 450°F.

Melt 2 tsp of butter in a medium skillet over medium heat, then add the chopped onion and sliced mushrooms, sautéing for 5 minutes.

Remove the onion and mushroom mixture from the heat and let it cool.

Mix 2 oz of liver pate with 2 tbsp of softened butter and season with salt and pepper to taste.

Spread the pate and butter mixture over the cooled beef tenderloin.

Top the tenderloin with the sautéed onion and mushrooms.

Roll out the puff pastry so that it is large enough to envelop the entire tenderloin.

Place the beef on the pastry towards one side, fold the dough over the tenderloin, and seal the edges.

Trim the ends of the puff pastry if necessary and tuck the pastry under the beef.

Place a rack in a roasting pan and place the beef on top to avoid sogginess.

Brush the outside of the puff pastry with the egg yolk and make a few slits across the top to vent steam.

Place the beef in the oven and bake at 450°F for 10 minutes.

After 10 minutes, reduce the temperature back to 425°F and bake for an additional 10 to 15 minutes or until the pastry is a rich golden brown.

Meanwhile, place all the reserved juices back into the skillet over high heat, add 1 can of beef broth and 2 tbsp of red wine, and boil for 10 to 15 minutes or until slightly reduced.

Strain the sauce and serve with the Beef Wellington.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens