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Last updated: 04 Mar 2010

Beef Wellington

Recipe by: Marla  |  Photo by: spiderwebattic
Beef Wellington
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Reviews  (2)
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Tweaks  (2)
Added to favourites by 55 cook(s)
  • Prep: 30 mins  Cook: 30 mins
  • Serves: 6
Beef Wellington should always be served with the centre slightly pink. Enjoy!

Recipe provided by:

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Ingredients

1.2kg (2 1/2 lbs) beef fillet steak
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
50g (2oz) sliced fresh mushrooms
50g (2oz) pork liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 375g packet frozen puff pastry, thawed
1 egg yolk, beaten
300ml (1/2 pint) beef stock
2 tablespoons red wine

Preparation method

1. Preheat oven to 220 degrees C (gas mark 7). Place beef in a roasting dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from dish and allow to cool completely. Reserve pan juices.
2. Melt 2 tablespoons butter in a frying pan over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
3. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
4. 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. Place beef in a baking dish, cut a few slits in the top of the dough and brush with egg yolk.
5. Bake at 230 degrees C for 10 minutes, then reduce heat to 220 degrees C for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside and keep warm.
6. 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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More Tweaks (2)

  Tweaks

    

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  •     
    Tweak: brodizzle82 Something else:

    Does anyone know of a substitute instead of using mushrooms?

    Like this tweak? [ YES ]
    18 users liked this tweak
        
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    Tweak: Killaconin Something else:

    In between the duxelle and pastry I put a crepe which goes a long way to protecting the pastry and not having it wet

    Like this tweak? [ YES ]
    7 users liked this tweak
        
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›› More Reviews & comments (2)

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  •     

    Review: ruthey

    This recipies is time-consuming, but with patience and plenty of time, is makes a wonderful "special occasan" meal.

    Posted: 09 Nov 2009 Challenging

        
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    • ruthey
    • Experienced
    • Palm Springs, United States
        

    Review: ajlennon

    I cooked this for my family last night and it was wonderful. My brother thought it was one of the best meals he's ever had.

    Posted: 09 Nov 2009 Moderately easy

        
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Nutrition

  • Calories 1155.7kcal
  • Protein 42.1g
  • Sugars 2.1g
  • Total Fat 91.3g
  • Saturated Fat 34.3g
  • Salt 641.5mg
 
 
 
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