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Beef Wellington

Kathleen Williams

For a printable version of this recipe, click here.

Any good English cookbook will have a recipe for Beef Wellington. Though thought to have been named after the famous Arthur Wellesley, 1st Duke of Wellington, to commemorate his first victory during the Napoleonic War; there is, unfortunately, nothing to substantiate that claim. Still, that doesn’t stop it from being a much-loved English dish. Traditionally made with a beef tenderloin smothered in mushroom pâté and then wrapped in a pastry crust, today you can find many variations to suit both budget, diet, and taste!

 Ingredients

  • 2 ½ pounds beef tenderloin

  • 2 tablespoons butter, softened

  • 2 tablespoons butter

  • 1 onion, finely chopped

  • ½ cup finely chopped fresh mushrooms

  • 1/4 cup liver pâté

  • 2 tablespoons butter, softened

  • Salt and pepper to taste

  • 12 thin slices of Prosciutto

  • 1 (17.5 ounce) package frozen puff pastry, thawed

  • 1 egg yolk, beaten

  • 1 (10.5 ounce) can beef broth

  • 2 tablespoons red wine

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). First, tie the beef with twine to help it keep a cylindrical shape while cooking. 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. Once cooled, remove the twine.

  2. Melt 2 tablespoons butter in a skillet over medium heat. Sauté the onion and mushrooms in the butter for 5 minutes. Remove from heat and allow to cool.

  3. Mix together the pâté, 2 tablespoons of butter, and the mushroom and onion mixture, and season with salt and pepper. Spread pate over beef.

  4. Then wrap the beef with the prosciutto slices.

  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. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

  6. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside and keep warm allowing the meat to rest.

  7. 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.