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Beef Wellington

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A luxurious Beef Wellington featuring tender beef wrapped in flaky pastry, complemented by earthy mushrooms and savory pâté—perfect for special occasions.

Ingredients

Scale
  • 1.5 pounds beef tenderloin
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, finely chopped
  • 4 ounces pâté (such as liver or mushroom)
  • 8 slices prosciutto
  • 1 sheet puff pastry
  • 1 egg (beaten)
  • Salt and pepper to taste
  • Fresh thyme or rosemary for seasoning

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Sear the beef tenderloin in olive oil until browned on all sides. Season with salt and pepper.
  3. Sauté the chopped mushrooms until moisture evaporates, about 5-7 minutes.
  4. Prepare the puff pastry by rolling it out and layering prosciutto, mushroom mixture, and pâté.
  5. Assemble the Wellington by placing the beef in the center, wrapping the pastry snugly around it, and sealing the edges.
  6. Brush the wrapped pastry with the beaten egg for a golden finish.
  7. Bake in the oven for 25-30 minutes until golden brown.
  8. Rest for 10 minutes before slicing and serving.

Notes

If using leftovers, store in an airtight container in the fridge for up to 3 days. Reheat in the oven for optimal texture.

Nutrition

Find it online: https://doughgirlbylea.com/beef-wellington/

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