Beef Wellington Recipe

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Beef Wellington

Sheri Wasky


Have not tried this yet, but I intend to.

pinch tips: How to Freeze Fish, Meat & Poultry





30 Min


2 lb
beef tenderloin, trim fat
coarse sea salt
2 Tbsp
unsalted butter
1 small
onion, finely diced
2 c
mushrooms, finely chopped
1/4 c
dry sherry
1 lb
frozen puff pastry, thawed
4 oz
chicken or goose liver pate at room temperature
1 large
egg, lightly beaten
all purpose flour for rolling pastry, sea salt for sprinkling (optional)

Directions Step-By-Step

Preheat oven to 425 degrees. Season the beef's surface with salt and pepper. Put in a heated skillet with butter, and sear side and ends for about 1 1/2 minutes each. Place tenderloin in refrigerator and cool. Put onions, mushrooms, salt and pepper in skillet, and cook until almost tender.
Add sherry and cook until no liquid remains. Season to taste and let cool. On a floured surface, roll puff pastry until 1/4" (6mm) thick and large enough to cover beef.
Spread tenderloin with pate' and the mushroom mixture on alternating sections. Fold up dough to enclose tenderloin and chill for 1/2 hour. Brush with egg. Cook at 425 degrees F. for 30 minutes to reach an internal temperature of 135 degrees F.

About this Recipe

Course/Dish: Beef
Hashtag: #meat