Beef Wellington Pate Recipe
A staple of British cuisine, Beef Wellington is named after the Duke of Wellington and has been a beloved dish for generations. This recipe is based on the French classic, boeuf en croûte (beef wrapped in pastry). The combination of earthy duxelle, pâté, and juicy tenderloin creates a dish with rich umami flavors, perfectly complemented by a buttery crust. Enhance this meal with a drizzle of Madeira sauce, roasted vegetables, and creamy mashed potatoes for an unforgettable experience.
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine British
Servings 5
Calories 907 kcal
- 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
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.
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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.
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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.
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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.
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