Classic Beef Wellington Recipe

Ingredients

• 2.5 pounds beef tenderloin
• 4 tablespoons butter, softened, divided
• 2 tablespoons butter
• 1 onion, chopped
• 0.5 cup sliced fresh mushrooms
• 2 ounces liver pate
• 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

1. Preheat your oven to 425°F (220°C).
2. Place the beef tenderloin in a baking dish and generously spread 2 tablespoons of softened butter over the top.
3. Bake in the preheated oven for 10 to 15 minutes, or until nicely browned. Remove the beef from the pan, reserving the pan juices, and allow the beef to cool completely.
4. Increase the oven temperature to 450°F (230°C).
5. Melt 2 tablespoons of butter in a skillet over medium heat. Sauté the onion and mushrooms in the butter for about 5 minutes, then remove from heat and allow to cool slightly.
6. In a bowl, mix the paté with the remaining 2 tablespoons of softened butter. Season generously with salt and pepper. Spread this paté mixture evenly over the cooled beef, then top with the sautéed onion and mushroom mixture.
7. Roll out the puff pastry dough to approximately 1/4-inch thickness. Carefully place the beef in the center of the pastry.
8. Fold the puff pastry up and over the beef, sealing all edges tightly. Ensure the seams are not overly thick. Place the Wellington in a 9x13-inch baking dish, cut a few slits in the top of the dough to allow steam to escape, and brush with egg yolk for a golden finish.
9. Bake in the preheated oven for 10 minutes. Then, reduce the heat to 425°F (220°C) and continue baking for another 10 to 15 minutes, or until the pastry is a rich, golden brown. Use an instant-read thermometer inserted into the center of the beef to ensure it reaches 122-130°F (50-54°C) for medium-rare. Set aside to rest before slicing.
10. While the Wellington rests, prepare the sauce. Place the reserved pan juices in a small saucepan over high heat. Stir in the beef broth and red wine, then boil until slightly reduced, approximately 5 minutes. Strain the sauce for a smooth finish and serve alongside the beef Wellington.
11. Serve hot, slice, and enjoy your homemade Beef Wellington!

Nutrition

• Calories: 744 kcal
• Fat Content: 57 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 434 mg
• Protein Content: 26 g
• Cholesterol Content: 131 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 21 g
• Unsaturated Fat Content: 0 g