Beef Wellington Recipe

Very easy receipe. Guests loved it. Puff pastery much easier to work with than Phylo. Use plenty of flour when rolling out pastry to make it very thin if desired. Cooking times resulted in the desired medium-rare. This recipe of so easy, even for first-timers, I would recommend using it for individual filets for that VERY impressive fine dining restaurant look. Also recommend placing pastry covered meat on a rack in the baking pan to reduce the mushy bottom of entree due to juices.

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!!!

Great recipe! I read MANY reviews and came up with these changes: onions, mushrooms, garlic, and parsley sauteed, drained and cooled; cut loin into fillets and seared in cast iron skillet for 3 mins all sides, cooled; brushed a mixture of dijon and spicy grain mustard all over fillets; egg washed inside of pastry (hoping it would hinder the sogginess), added mushroom mixture, and a few tbsps of shredded parmesan; egg washed the outside; placed sheet pan and rack in oven during preheat; baked at 425 for 15 mins then lowered temp to 350 for another 10 mins or so. Even after doing some of the "preventative" measures the puff pastry was still soggy on the bottom, but it didn't hinder taste at all. I'm glad I went with a quality cut of beef. It didn't need sauce/au jus at all! Served with potato stacks and asparagus.

Outstanding. Like other reviewers, i made individual filets rather than a whole beef tenderloin. First i sauteed the mushrooms and onion in some butter then sherry until absorbed, removed from pan, added a bit more butter, and then seared the filets (seasoned with S&P) about 2-3 minutes on each side. Rather than pate, I used prosciutto based on some online replacement recommendations. Prosciutto on the bottom of the pastry, then the seared steak, then the mushroom/onion mixture on top. i chose 425 the whole time, cooked about 1/2 an hour and covered with foil for about 20 minutes. It was a PERFECT medium. Oh definitely use a rack so that the pastry doesn't get soggy on the bottom, my toaster oven rack fit nicely into the 9x13 dish i used. thanks for a fabulous recipe with rave reviews!

This is a great recipe to follow. Like others I opted out the liver pate and added a layer of pesto. I also used individual cuts of meat, but kept the cooking time the same. The result was medium rare steak. To prevent less juices from soaking the puff pastry, I seared the meat in a frying pan with high heat and let it sit for 15 min. Then used the juices with mushrooms and onions and added a few spices. By far the greatest meal I've made.

Unfortunately, you’re not explaining the Châteaubriand, or center cut for the Wellington. Using the whole tenderloin or the wrong part will be a disaster- too long or uneven. Also, is going to be overcooked to a medium / medium well if you leave it in the oven that long. It needs to be caramelized only, in a hot greased pan, in and out fast, then painted with Dijon mustard for flavor while still hot. At this point, it should be tightly wrapped in cling wrap and sit in the refrigerator for several hours or overnight, which will allow the beef to develop the complexity of the seasonings. Most traditional recipes call for using prosciutto and crêpes which get topped with the mushroom duxelles and then the Châteaubriand is wrapped - chilled for a couple hours to firm up all before wrapping it in the puff pastry. Super important to explain the puff pastry will brown at 425 to 450° before the beef is fully cooked, it all needs to be removed from the oven and rest for up to 45 minutes. Expect the beef to read between 85 to 100° when it’s first removed from the oven and let it rest. Check it again with the thermometer at about 15, 30, and if still needed wait for 45 minutes. You’ll see that temp continues to rise to 130 actually cooking on the counter. Don’t cut it, don’t poke it, don’t break the pastry. It is the oven that continues to cook the meat and must be sealed tightly. If you cook the meat in the oven first, the Wellington may come out dry, cut into it too early, you’re gonna end up with a wet runny Wellington and losing juices and making the pastry soggy. The full flavor of a beef Wellington comes from the execution, in addition to the extraordinary ingredients.

A very nice recipe, as far as the beef is concerned I would really brown it in a skillet before placing in in the oven. I did omit the softened butter and used a softened herb liver sausage mixed with finely chopped shallots and crimini mushrooms. I took this mixture and spread it thinly on the pastry and left a edge that I moistened with egg wash. I put a very light coat of Dijon mustard on the cooled beef prior to wrapping.

Grilled filet first for flavor instead of baking. Added garlic to onions and mushrooms and mixed fra gras with truffles with it to make my spread. Very tasty. I am a private chef. My customer cleaned his plate.

Made this for Valentines day as a special treat. It was wonderful. The only changes I made was not to use red wine (doing liquor free February) and could only purchase herb rather than liver pate. It tasted beautiful. My only recommendation for next time would be slighly less meat. I would choose a smaller peice each, but that was our prefrence as we thought we ate too much meat!

I prepared this the night before, following directions carefully and baked it on a rack to avoid soggy bottom layer. Overnight, I left it in fridge, on an oven ready serving dish, lightly covered in aluminum foil. The next day, I removed it from fridge for about 30 minutes and then put it in oven, at 300 degrees for 15 minutes, covered in foil, to avoid overcooking crust. It was delicious! next time i would let it sit at room temperature closer to 45 minutes and then put in oven. Spray the rack so it is easy to pry off the puffed shell.

I have made this recipe (or this slightly tweaked) for more than a decade, typically on Christmas. Delicious. A lot depends on the quality of the beef. I find that the hardest part of this is getting the pastry to work. Here's my tip: have plenty of puff pastry. Roll it out and place the bottom part in the baking dish, which has been buttered. Spread pate on pastry, cover it with mushroom and onion mix, then place meat on top. Cover top and sides of meat with pate, then mushroom and onions. Finally, place a separate piece of pastry on top, and connect by crimping the sides. Much easier than trying to cover the whole thing with one piece then transferring to baking dish.

I made this recipe for my estranged husband and his family, and it was a hit! Too bad my ex hubby decided not to show up--he missed out on a good meal. I did have a bit of a tummy ache after eating, but it wasn't anything serious. Feel free to substitute with a different variety of mushrooms.

I made a beef wellington and the pastry burnt black. I suggest you follow directions to COOK the roast and THEN put the puff pastry on and bake for the amount of time for the PASTRY to puff and cook or you'll be sorry. I want to try it again and will be sure to follow my own advice!

Excellent!!! We all loved it!!!

i buy quith onon(:))

This turned out beautifully.

THE TITLE SHOULD BE... HOW NOT TO MAKE A BEEF WELLINGTON... NEVER IN MY LIFE HAVE I EVER MADE IT THIS WAY... WHICH IS OH SO WRONG!!! THERE ARE SO SO MANY STEPS THAT SHE DID NOT FOLLOW...

Many steps are missing in this recipe! I arange the prosciutto on a plastic sheet and cover it with the duxelles , made with mushrooms, shallots, garlic and thyme, then you put the lightly browned beef tenderloin smeared with dijon mustard on top and roll the prosciutto around the beef. Tighten with the plastic wrap and put in refrigerator. Then you take the puff pastry and roll it to fit the beef. then wrap that around the beef after taking out the plastic. Then bake!

It was good. The bottom of the pastry remained soggy and underdone.

When I make Beef Wellington, I do not use liver pate as I don't like a beautiful tenderloin tasting like liver. In old England they liked very savory dishes. I substitute pork sausage which I brown with the onions and mushroom.