Beef Wellington Recipe

Beef wellington is a culinary term used to refer to a puff pastry stuffed with beef tenderloin. This pastry is very tasty because the meat is covered with duxelles and pate de foie grass. Traditional recipes of the food include simple and easy-to-find ingredients like garlic, thyme and heavy cream while variations of the food include seasonings such as allspice, ginger and curry. To enjoy this food and to learn how to cook the dish, it is beneficial to follow the quick steps mentioned in the best beef wellington recipe below.


To cook this healthy dish, it is important to use fresh vegetables and meat. The ingredients needed for the dish are four pound beef tenderloin, two cups chopped fresh mushrooms, four shallots, ¼ pound sliced deli ham, ¼ cup minced fresh parsley, a medium package of frozen puff pastry and two tablespoons milk. For the sauce, you need two small cans of condensed beef consommé, two tablespoons tomato paste, ½ teaspoon beef bouillon granules, two tablespoons softened butter, two tablespoons all-purpose flour and ½ cup Madeira wine.


Fold the beef tenderloin in a greased baking pan. Uncover the pan and place inside the oven that was preheated to 475 degrees Fahrenheit. Bake for 25 minutes. Cover the baking pan and place inside the oven for more than two hours.

Heat the saucepan over medium fire. Put the bouillon granules, consommé and tomato paste. Wait for the mixture to boil. Lower the heat and uncover the saucepan. Simmer for 20 minutes. Add the flour and butter. Add the Madeira wine and stir. Remove from heat.

Heat a large skillet over medium fire. Mix the mushrooms, ham, two tablespoons of Madeira sauce and shallots in the skillet. Lower the heat setting and cook for at least 10 minutes, stirring occasionally. Set aside.

Unfold a pastry sheet on a floured plate. Cut the sheet into two in a lengthwise manner. Slice small rectangles from half of the sheet with the measurement of 6×3 inches. Moisten the edge of the remaining sheet. Press the small rectangles on the edge of the other half to attach. Place the pastry sheet on a baking sheet.

Spread the mushroom filling on the pastry sheet. Top the filling with the beef tenderloin. Top the meat with the remaining filling. Cut another pastry sheet with the measurement of 8×5 inches. Roll out the sheet over the beef tenderloin. Brush the edges with milk.

Preheat oven to 425 degrees Fahrenheit. Place the pastry inside the oven and cook for 40 minutes. Transfer the dish on a serving plate. Set aside for 15 minutes. Slice the pastry into several portions and serve with the sauce.

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