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.
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.