Beef Wellington

Beef Wellington


Pretty much the only Beef Wellington recipe you’ll ever need.

BEEF WELLINGTON
Serves 4
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Ingredients
  1. 1 pound white button mushrooms
  2. 1 tablespoons unsalted butter
  3. 1/4 cup finely chopped onions or shallots
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 1 tablespoons dry sherry
  7. 1/2 teaspoon dried thyme
  8. 3 ounces pate de foie gras
  9. 2 pounds center cut tenderloin of beef or chateaubriand, chilled in freezer for 20 minutes
  10. 1 pound puff pastry
  11. Flour for rolling out pastry
  12. 1 whole egg
  13. 1 tablespoon water
Instructions
  1. Place mushrooms in the bowl of a food processor and pulse until very finely chopped. Transfer the mushrooms to a clean cotton towel, gather up the edges and twist to squeeze out as much liquid as possible.
  2. Melt the butter in a 10 inch saute pan set over medium heat. Add the mushrooms, onions, salt and pepper and cook, stirring frequently, until the mushrooms appear dry and are beginning to brown, about 5 minutes. Add the sherry and thyme and cook, continuing to stir, until the liquid has evaporated. Remove from the heat and cool completely. Cover and chill in the refrigerator for at least an hour before using or store for up to a week.
  3. Place a rack in the center of the oven and heat to 400 degrees F.
  4. Combine the mushroom mixture and the foie gras in a small mixing bowl. Spread the mixture on all sides of the tenderloin, covering completely.
  5. Whisk the egg and water together in a small bowl and set aside.
  6. On a lightly floured surface roll out the pastry to 1/4-inch thickness and into an approximately 12 by 10-inch rectangle. Place the tenderloin in the center of the dough and gently pull up the sides to completely encase the meat. Fold the edges together, brush lightly with the egg wash and press to seal. Trim off any excess dough. Place the entire package, seam side down, on a parchment lined half sheet pan and brush all over with the egg wash. Cut 4 to 5 small holes on the top of the pastry for steam to escape. Bake for 25 to 30 minutes or until the crust is golden and the internal temperature of the meat reaches 125 to 130 degrees F for medium rare. Remove from the oven and rest, uncovered for 15 minutes before slicing and serving.
ALTON BROWN https://altonbrown.com/

40 Comments

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  1. 1
    Dorothy Fraggetta

    I made this tonight and my boyfriend said it was the best thing he’s ever had. Thank you for helping me tackle a dish that intimidated me.

  2. 2
    Sue Koseck

    I made a Wellington for Christmas and it was delicious – however, the puff pastry didn’t adhere to the meat. When I cut it the pastry fell off. What should I have done differently? I’m thinking maybe I didn’t rest it enough before I cut it. What do you think?

    • 3
      Franz Jonnel Taruc Palentinos

      You may consider using Gordon Ramsay’s method of preparing wellingtons. He takes the entire wellington after assembly and wraps it tightly in clingfilm then rests the bundle in the fridge for at least an hour. This gives time for the puff pastry to rest before cooking.

  3. 5
    Jeff Thompson

    Finally getting around to posting this comment… I made this recipe for my wife on New Year’s Eve and it was a-ma-zing. In addition to going the chicken liver route (rather than pate de foie gras – which, as others have pointed out, is pretty hard to find at most mega-marts) I did have to make one other substitution.

    Since my wife absolutely *LOATHES* mushrooms I used finely ground roasted chestnuts sautéed in butter in place of the mushrooms. They added the richness, earthiness, and slight funkiness, that the mushrooms would have provided, but in a roux/paste lacking the ick-factor that turns a lot of people off mushrooms. The chestnuts do have to be ground into a fine powder otherwise they’ll add an unwanted “gritty” texture to the paste. I’ve not tried this with chestnut flour, but I’d assume that it would work… assuming of course that a roux made with chestnut flour would provide the same richness and earthiness that the powdered roasted chestnuts provide.

    Something to keep in mind; Finding prepackaged roasted chestnuts can be tricky. It’s a LOT easier to find them around the winter holidays. I bought mine at Costco which had tons of them around that time. If your heart is set on trying this recipe variation and you can’t find prepackaged roasted chestnuts in your area, you can get from any large online/internet retailer 365 days a year.

  4. 7
    Sean Franklin

    Very tasty! I was skeptical about not pre-roasting or searing the tenderloin but it came out delicious. Not finding foie gras locally, I used a chicken liver & truffle mousse instead, worked great. Definitely 125 internal is TOP temperature to shoot for unless you want the center medium or more. This is a far simpler recipe than what I’d used previously and I will make it again for sure.

  5. 13
    Jenny

    Can this be wrapped in pastry ahead of time or does it need to go in the oven right away? Trying to minimize last minute rushing on Christmas!

  6. 23
    Lee Benning

    I’m so glad I read the comments! I might have actually placed the pastry encrusted beef in a boot and then in the pan. I really have to stop taking things so seriously!

  7. 24
    Alicia Garcia Nazareno

    Thanks so much for the recipe.my son and I enjoy watching your shows ESP Cut Throat Kitchen! It’s funny and mean at the same time!

  8. 26
    Dena

    What if you want the meat inside to be medium to medium-well? Do you put tinfoil over it to keep the pastry from getting too brown while the meat cooks more inside?

    • 28
      Timmy

      Trust me…you do not want a medium-well tenderloin. For medium, just turn the oven down to 325 and let the beef finish cooking (to 145 or so), the puff pastry shouldn’t brown much more at that temperature. If you still think you want it medium-well, I recommend a recipe with a cheaper cut…

    • 29
      Bruna

      Dena you can sear the meat before wrapping. It will take less time to cook and the puff pastry won’t burn. Just let the meat rest for about 20 m before u wrap it up.

    • 33
      Steve

      I would guess that if the meat were seared before wrapping and baking, the meat could reach temp before the puff pastry has browned completely. Causing one to be tempted to overcook the tenderloin, which would not be GOOD EATS.

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