Beef Wellington is a classic dish consisting of beef tenderloin coated with a savory mixture of mushrooms, onions, and liver pâté, all encased in puff pastry and baked until golden. This iconic dish combines the tenderness of beef with the rich flavors of mushrooms and pâté, wrapped in a buttery, flaky pastry crust.
To prepare Beef Wellington, start by searing the beef, then layer it with the mushroom mixture on puff pastry before baking to perfection. The result is a luxurious and flavorful main course, often served with a Madeira wine sauce or a rich demi-glace.
For serving, slice the Beef Wellington into portions and accompany it with sides like roasted vegetables or creamy mashed potatoes.
To store, wrap leftover Beef Wellington tightly in foil or plastic wrap and refrigerate for up to 3 days. To reheat, place it in a preheated oven until warmed through, ensuring the pastry remains crisp. This dish is ideal for special occasions, showcasing both elegance and robust flavors.
Beef Wellington Pate Recipe
Ingredients
- 1 ounce 2 tbsp Unsalted butter
- 1 medium Yellow onion finely chopped
- 5 ounces Mushrooms finely chopped
- 2 cloves Garlic minced
- 3 tbsp finely chopped Flat-leaf parsley
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 1/2 ounces Liver pâté
- 1 tbsp All-purpose 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
Instructions
- Prepare Ingredients: Gather all ingredients.
- Preheat and Cook Onions: Preheat oven to 400°F. Melt butter in a large skillet over medium heat. Add the onion and cook, stirring frequently until softened, about 5 minutes.
- Cook Mushrooms: Add the mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms soften and release moisture. Continue cooking until there is no liquid in the pan, about 15 minutes more.
- Add Garlic and Parsley: Stir in garlic and parsley. Season with salt and pepper. Remove from heat and let cool to room temperature.
- Combine with Pâté: Mix the cooled mushroom mixture with the pâté. Set aside.
- Prepare Pastry: 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.
- Assemble Wellington: Spread the pâté mixture over the pastry, leaving a 1-inch border. Place the cold beef in the center. Brush the edges of the pastry with the beaten egg. Fold the pastry over the beef, sealing the edges well.
- Decorate: Place the meat parcel on a rimmed baking sheet, seam-side down. Cut decorative leaves from the pastry trimmings and decorate the parcel. Brush with beaten egg.
- Bake: Transfer to the oven and bake until the pastry is puffed and golden and a meat thermometer reads 125-135°F for medium-rare or 150°F for medium, about 40-45 minutes.
- Rest and Serve: Transfer to a cutting board and let rest for 10 minutes. Slice thickly and serve.
Notes
- Chill the Beef: Keep the beef tenderloin refrigerated until ready to assemble the Wellington. Cold beef ensures the pastry doesn’t overheat and become difficult to work with.
- Prevent Soggy Pastry: Make sure the mushroom mixture is thoroughly cooked and dry to avoid soggy pastry. Patting the beef dry before wrapping it in the pastry also helps.
- Rest Before Slicing: Let the Wellington rest for 10 minutes after baking. This allows the juices to be redistributed, making for cleaner slices and a juicier beef.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 907 kcal |
| Fat | 60g |
| Carbohydrate | 39g |
| Protein | 35g |
| Cholesterol | 180mg |
| Fiber | 3g |
| Calcium | 49mg |
| Iron | 5mg |
What is Beef Wellington?
Beef Wellington is a dish where a whole beef tenderloin is coated with a mixture of mushrooms, onions, and liver pâté, then wrapped in puff pastry and baked until golden brown. It’s known for its rich flavors and buttery pastry.
How Do You Make Beef Wellington?
To make Beef Wellington, you start by cooking mushrooms and onions until they’re soft and dry. Then, mix in liver pâté and spread this mixture on puff pastry. Place the beef tenderloin on top, wrap it tightly in the pastry, and brush with beaten egg. Bake until the pastry is golden and the beef is cooked to your liking.