Beef Wellington

Beef Wellington

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Sheri Wasky


Have not tried this yet, but I intend to.


★★★★★ 1 vote

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)

How to Make Beef Wellington


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Beef Wellington

Course/Dish: Beef
Hashtag: #meat

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