|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 66g||85%|
|Saturated Fat 19g||97%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 2g||6%|
|Total Sugars 2g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A classic of British cuisine, beef Wellington takes its name after the Duke of Wellington and has graced British tables ever since. The recipe is based on a classic French boeuf en croûte (beef wrapped in pastry) whence come many recipes of meats cooked "in crusts". Although you could make the puff pastry from scratch, using ready-to-bake pastry is not only a great shortcut but a tasty one. Simply look for an all-butter pastry that will flake and taste better for sure.
There is no classic Wellington without pâté. In our recipe, famous, earthy duxelle and pate make a mixture to encase the juicy tenderloin. The umami quality of these ingredients brings together the juicy beef flavors with the buttery crust. A drizzle of Madeira sauce can enhance the meat flavors and a side of roasted vegetables and creamy mashed potatoes will make an unforgettable meal.
This elegant dish is delicious, and its beautiful look makes it a great celebratory meal. Although its aspect makes it seem a difficult dish to execute, there is no need to save this classic dish for special occasions only as our easy recipe can help you achieve the perfect golden crust and pink center with just a little attention to detail: make the mushroom pâté mixture, spread it on the puff pastry, place the beef in the center, close, and bake. Easy and delicious.
Before you start, be sure your frozen puff pastry has been thawed overnight in the refrigerator. This classic beef Wellington recipe comes courtesy of Angela Boggiano from her book, Pie.
Click Play to See This Classic Beef Wellington Recipe Come Together
"This recipe is an easy and fast way to achieve what we’re all looking for in a Beef Wellington: buttery crust, tender meat, and rich mushroom duxelles. Be sure the beef is thoroughly chilled before wrapping it and baking it; this way, it will be perfectly pink and juicy. " —Diana Chistruga
1 ounce (2 tablespoons) unsalted butter
1 medium yellow onion, finely chopped
5 ounces mushrooms, finely chopped
2 cloves garlic, minced
3 tablespoons finely chopped flat-leaf parsley
Kosher salt, to taste
Freshly ground black pepper, to taste
3 1/2 ounces liver pâté
1 tablespoon all-puropose flour
1 pound frozen puff pastry, thawed overnight in the refrigerator
1 1/2 pounds beef tenderloin (keep refrigerated until ready to bake)
1 large egg, lightly beaten
Gather the ingredients.
Position a rack in the center of the oven and heat to 400 F. Melt the butter in a large skillet pan over medium heat. Add the onion and cook, stirring frequently until softened, about 5 minutes.
Add the mushrooms and cook, stirring occasionally, until the mushrooms soften and release moisture. Continue to cook, stirring occasionally, until there is no liquid in the pan, about 15 minutes more.
Add the garlic and parsley. Season to taste with salt and pepper. Remove from the heat and let cool to room temperature.
Add the pâté to the cooled mushroom mixture and mix well. Set aside.
Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef. Trim the edges and reserve the scraps for decoration.
Spread the pâté mixture over the pastry, leaving a 1-inch border at the edges. Place the cold beef in the center of the mixture.
Brush the exposed edges of the pastry with the beaten egg.
Fold the pastry over the meat to enclose it in a neat parcel and seal the edges well.
Place the meat parcel on a rimmed baking sheet, seam-side down.
Cut decorative leaves from the remaining pastry trimmings. Decorate the parcel with the pastry leaves. Brush with the beaten egg.
Transfer to the oven and bake until the pastry is puffed and golden and a meat thermometer inserted into the center of the meat registers 125 to 135 F for medium-rare, or 150 F for medium, about 40 to 45 minutes.
Transfer to a cutting board and let rest for 10 minutes.
Cut into thick slices and serve.
Why Do I Need to Let the Wellington Rest After Baking?
Allowing the meat to rest after it's been cooked gives the muscle fibers time to relax and redistribute the juices so that your beef Wellington remains juicy, tender, and flavorful when you cut it.