Beef Wellington

Beef Wellington Recipe

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Sheri Wasky


Have not tried this yet, but I intend to.


★★★★★ 1 vote

30 Min


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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)

How to Make Beef Wellington


  • 1Preheat 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.
  • 2Add 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.
  • 3Spread 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.

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About Beef Wellington

Course/Dish: Beef
Hashtag: #meat

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