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Beef Wellington

CarlieCarlie Opitz
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Serves 6

Serves 6
Serves 6


  • 2 1/2 pounds beef tenderloin
  • 2 tablespoons butter, softened
  • 2 tablespoons butter
  • 1 onion, chopped finely
  • 1/2 cup sliced fresh mushrooms
  • 2 oz liver pate
  • 2 tbsp butter, softened
  • salt and pepper to taste
  • 1 17.5oz package frozen puff pastry, thawed
  • 1 egg yolk, beaten
  • 1 10.5oz can beef broth
  • 2 tbsps red wine
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  • 1

    Preheat oven to 425 degrees.

  • 2

    Place beef in a small 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.

  • 3

    Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

  • 4

    Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.

  • 5

    Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick.

  • 6

    Place beef in a 9x13 inch baking dish (on a rack so pastry does not get soggy), cut a few slits in the top of the dough, and brush with egg yolk.

  • 7

    Bake at 450 degrees for 10 minutes, then reduce heat to 425 degrees 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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