Beef Wellington

About this recipe

Beef Wellington is a show-stopping British classic that elevates any dinner party with its rich flavors and stunning presentation. This recipe features tender beef fillet wrapped in mushroom duxelles, pâté, and flaky puff pastry, expertly baked to perfection. It's a guaranteed crowd-pleaser for special occasions.

Ingredients

• 1 1/2 pounds beef tenderloin
• Salt to taste
• 1/2 teaspoon black pepper
• 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 chicken liver pâté
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Directions

1. 1

   Preheat oven to 425°F (218°C).

2. 2

   Season beef tenderloin with salt and pepper.

3. 3

   Sear beef in olive oil over high heat until browned on all sides; cool.

4. 4

   In the same pan, melt butter; cook mushrooms, shallots, and garlic until liquid evaporates. Add thyme and cool.

5. 5

   Spread pâté over beef. Layer mushroom mixture over pâté.

6. 6

   Roll out puff pastry on a floured surface. Wrap beef, sealing edges.

7. 7

   Brush pastry with beaten egg. Score a decorative pattern.

8. 8

   Bake until pastry is golden and beef reaches 120°F (49°C) for medium-rare, about 35-45 minutes. Rest 10 minutes before slicing.