Beef Wellington

Beef Wellington Recipe

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Megan Stewart


Mom and Dad used to make this. After Mom passed away, Dad and I made it for every Christmas Eve dinner. It was a great tradition, and a wonderful memory. It also happens to be incredibly good. We used Pepperidge Farm puff pastry and have substituted sherry for bourbon.


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  • ·
    4 pounds eye round of beef
  • ·
    1 tablespoon meat tenderizer
  • ·
    2 tablespoons bourbon
  • ·
    1/2 pound softened liverworst
  • ·
    1 egg yolk
  • ·
    1/2 cup chopped mushrooms
  • ·
    2 10 ounce pkg frozen puff pastry shell, thawed
  • ·
    1 tablespoon heavy cream

How to Make Beef Wellington


  1. Moisten beef with water and sprinkle with meat tenderizer. Prick well with a sharp tined fork and roast 40 minutes at 450 degrees. Remove, and cool completely. Mash liverworst. Add bourbon and mix well. Stir in mushrooms. The mixture should be spreadable. If not, add cream. Over flour, put the pastry till it is 1/4 inch thick. Cover with liverworst mixture. Wrap pastry around beef. Moisten edges of pastry and enclose beef, pressing dough together to seal. Cut fancy shapes from pastry that is left over and arrange on top of the beef, first moistening backs with water. Brush decorated pastry with egg beaten with heavy cream. Bake 30 minutes at 425 degrees.

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About Beef Wellington

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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