Beef Wellington
Rita Silva
over 1 year ago
Beef Wellington is a classic British dish that consists of tender beef fillet coated with pâté and duxelles, wrapped in puff pastry and baked until golden brown. It is a show-stopping centerpiece for any special occasion.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
500
Protein
30g
Fat
30g
Sat Fat
12g
Carbs
30g
Chole
100mg
Fiber
2g
Sugar
2g
Sodium
500mg
Ingredients
- 1 1/2 pounds beef tenderloin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 ounces mushrooms, finely chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons fresh thyme leaves
- 1/2 cup pâté
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper.
- Heat the olive oil in a skillet over high heat. Sear the beef on all sides until browned. Remove from the skillet and let it cool.
- In the same skillet, melt the butter. Add the mushrooms, shallots, and garlic. Cook until the mushrooms release their liquid and it evaporates. Stir in the thyme leaves and season with salt and pepper. Remove from heat and let it cool.
- Spread the pâté evenly over the cooled beef tenderloin.
- Roll out the puff pastry on a lightly floured surface. Place the beef in the center and wrap the pastry around it, sealing the edges.
- Brush the pastry with beaten egg.
- Transfer the beef Wellington to a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired level of doneness.
- Let the beef Wellington rest for a few minutes before slicing and serving.
- Enjoy!
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