Beef Wellington
By 
Don’t be afraid. This Beef Wellington recipe is truly as easy as 1-2-3 and will seriously deliver on the wow-factor.
You’ll Need
- 2 lb (.907 kg) beef tenderloin
- Kosher salt
- Freshly ground pepper
- 2 tsp vegetable oil
- 1 small onion, chopped
- 2 cups mushrooms, finely chopped
- ¼ cup dry red wine (optional)
- 4 oz (115g) chicken or goose liver pate, room temperature
- 1 lb package frozen puff pastry, thawed (refrigerate until ready to use)
- 1 large egg, lightly beaten
- All purpose flour, for rolling pastry
Prep and Cook
- Preheat oven to 425 degrees.
- Season the beef's surface with salt and pepper.
- Place tenderloin in a heated skillet with vegetable oil and sear side and ends, for about 1 ½; minutes each.
- Remove from the skillet and refrigerate until cool.
- Add onion and mushrooms to the skillet and cook until tender.
- Add wine and cook at high heat until no liquid remains.
- Remove from heat and let cool.
- On a lightly floured surface, using a floured rolling pin, roll puff pastry until ¼ thick (6mm) and large enough to cover beef.
- Place beef in the centre of the pastry.
- Spread tenderloin with pate and top with mushroom mixture.
- Roll pastry around tenderloin, sealing all edges with a pinch. Place beef seam side down, on parchment paper-lined pan.
- Brush pastry with egg wash.
- Cook for 35/40 minutes to reach an internal temperature of 135 degrees F.
- Pastry should be a rich, golden brown colour.
- Let stand for 5 minutes before slicing.
