Beef Wellington

    1 hour

    This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the centre slightly pink. Enjoy!

    318 people made this

    Serves: 6 

    • 1.5kg beef tenderloin
    • 4 tablespoons butter, softened
    • 2 tablespoons butter
    • 1 onion,peeled and chopped
    • 1/2 cup sliced fresh mushrooms
    • 60g liver pate
    • 2 tablespoons butter, softened
    • salt and pepper to taste
    • 1, 500g or similia weight packet frozen puff pastry, thawed
    • 1 egg yolk, beaten
    • 1, 375ml can or carton beef stock
    • 2 tablespoons (30ml) red wine

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 230 C. Place beef in a baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
    2. Melt 2 tablespoons butter in a frying pan over medium heat. Fry onion and mushrooms for 5 minutes. Remove from heat, and let cool.
    3. Mix together pate and remaining softened butter, and season with salt and pepper.
    4. Spread pate over beef. Top with onion and mushroom mixture.
    5. Roll out the puff pastry dough, and place beef in the centre Fold up and seal all the edges, making sure the seams are not too thick.
    6. Place beef in a 23cm x30-35cm baking dish or on a shallow oven tray, cut a few slits in the top of the dough and brush with egg yolk.
    7. Bake in preheated oven for 10 minutes, then reduce heat to 200 C for 10 to 15 more minutes or until pastry is a rich, golden brown. Set aside, and keep warm.
    8. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

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    Reviews and ratings
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    Reviews in English (263)


    I made this recipe for Christmas dinner. It received rave reviews. I omitted the pate and in it's place made a pesto of 1/2 cup each tightly packed fresh basil leaves and fresh parsley leaves and 1/4 cup grated Parmesan cheese. Combine 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Process until smooth. Spread this mixure over the beef and top with the onion and mushroom mixture. To Die For!!!  -  05 Apr 2004  (Review from Allrecipes US | Canada)


    I've made this twice now -- once with a whole tenderloin and this week with individual filets. Personally, I prefer the individual filets, particularly when it's just two of us (makes for more manageable sizes of leftovers). When doing the whole tenderloin, make sure you have a meat thermometer handy -- the baking times listed will get you to a rather red rare tenderloin, which may not be what you'd prefer. I'd also recommend placing the wellington on a rack for baking, to keep the pastry out of the juices. To do individual filets, I skipped the initial browning step, chopped the mushrooms rather than slicing them, skipped the pate (didn't have any on hand), and wrapped each filet separately. We baked it at 400 degrees F for 30-35 minutes, which got the pastry just barely golden and the meat medium rare. But again -- a thermometer is definitely helpful in this recipe!  -  12 Nov 2002  (Review from Allrecipes US | Canada)


    I fixed this for a dinner party this weekend with individual filets and found it well worth my time, everyone loved them. My only advice is make sure you buy the absolutely best pate you can afford and invest in a good cut of tenderloin; it will really make the difference in the overall quality of the dish. My only other suggestion is use a rack to lift the filets off the bottom of the pan so that pastry doesn't become soggy from the pan juices.  -  09 Jun 2005  (Review from Allrecipes US | Canada)