Beef Wellington

This iconic Beef Wellington recipe is ideal for celebrating milestones, whether it's a festive holiday or a memorable anniversary.

What Exactly Is Beef Wellington?

Beef Wellington is a sumptuous dish featuring a tender beef tenderloin coated with rich pâté and mushrooms, encased in a golden, flaky puff pastry. This classic British recipe is named after Arthur Wellesley, the 1st Duke of Wellington.

How to Prepare Beef Wellington

Here’s a quick overview of the process for making Beef Wellington – the detailed, step-by-step recipe follows below:

1. Coat the beef in butter and roast until golden brown.
2. Sauté the onions and mushrooms in butter, then combine with pâté and seasonings.
3. Spread the pâté mixture over the beef, then top with the sautéed vegetables.
4. Roll out the puff pastry and position the beef in the center.
5. Seal the edges of the pastry, place it in a baking dish, score the top, and brush with egg wash.
6. Bake until the pastry is golden and crisp.
7. Prepare the red wine sauce and serve alongside your Beef Wellington.

Ideal Side Dishes for Beef Wellington

Beef Wellington pairs beautifully with hearty sides like Oven-Roasted Potatoes or Classic Mashed Potatoes. A fresh side salad adds a burst of color, and for more serving ideas, explore our collection of Traditional English Recipes.

How to Store Leftover Beef Wellington

Store any leftover Beef Wellington in an airtight container in the fridge for up to 4 days, or freeze it for as long as 3 months for later enjoyment.

Dinogo Community Reviews and Tips

According to jadekwang, "Thanks to this amazing recipe, I made Beef Wellington for the first time and now my in-laws think I'm a gourmet chef. They said it was the best meal they’ve ever had!".

Rv8erdonna shares, "This recipe is fantastic! The pâté took it to the next level. Just a tip: make sure to cook it on a rack, as the juices can make the bottom soggy.".

"I skipped the pâté at my husband's request," says Candice Soule. "Even though making this dish takes a little time, it's quickly becoming a favorite in our house. I use individual tenderloins for single servings."

Contributions by Corey Williams

Ingredients List

• 2 ½ pounds beef tenderloin

• 4 tablespoons butter, softened, divided

• 2 tablespoons butter

• 1 onion, chopped

• ½ cup sliced fresh mushrooms

• 2 ounces liver paté

• salt and pepper to taste

• 1 (17.5 ounce) package frozen puff pastry, thawed

• 1 large egg yolk, beaten

• 1 (10.5 ounce) can beef broth

• 2 tablespoons red wine

Instructions

Place the beef tenderloin in a baking dish and spread 2 tablespoons of softened butter evenly over the top.

Roast in the preheated oven until browned, about 10 to 15 minutes. Remove the beef from the pan and set aside the juices, allowing the beef to cool completely.

Melt 2 tablespoons of butter in a skillet over medium heat. Sauté the onions and mushrooms in the butter for 5 minutes. Remove from heat and allow to cool.

Combine the pâté with the remaining 2 tablespoons of softened butter in a bowl; season with salt and pepper. Spread the mixture evenly over the beef, then top with the sautéed onion and mushroom blend.

Roll out the puff pastry to about 1/4-inch thickness and place the beef in the center.

Fold the pastry over the beef and seal the edges, ensuring the seams aren’t too thick. Place the wrapped beef in a 9x13-inch baking dish, cut a few slits in the top, and brush with egg yolk.

Bake in the preheated oven for 10 minutes. Then reduce the temperature to 425°F (220°C) and continue baking for another 10 to 15 minutes, until the pastry turns a rich golden brown. The internal temperature should read between 122°F to 130°F (50°C to 54°C) for medium-rare. Let rest before serving.

In the meantime, pour the reserved pan juices into a small saucepan over high heat. Add beef broth and red wine, then bring to a boil and cook for about 5 minutes until slightly reduced. Strain the sauce and serve with the beef.

Serve while hot and savor the deliciousness!

Nutrition Information (per serving)