Recipes Meat and Poultry Beef Beef Tenderloin Recipes Beef Wellington 4.5 (384) 268 Reviews 85 Photos This beef Wellington recipe includes a rich red wine sauce. It's easier than you think to make and absolutely perfect for entertaining at Christmas or any time you want to impress your guests! The beef tenderloin is best served medium-rare. Submitted by Marla Updated on October 16, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 85 85 85 85 85 This classic Beef Wellington recipe is perfect for any special occasion, from holidays to anniversaries. What Is Beef Wellington? Beef Wellington is a dish that consists of a cut of beef that is coated in paté, wrapped in puff pastry, and baked until the pastry is a beautiful golden brown. The classic English dish is named after Arthur Wellesley, 1st Duke of Wellington. How to Make Beef Wellington You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make homemade Beef Wellington: Cover the beef with butter and bake until browned. Sauté the onions and mushrooms in butter. Mix the paté with butter and seasonings. Spread the paté mixture over the beef and top with the veggie mixture. Roll out the pastry dough and place beef in the center. Fold up and seal all the edges, place in a baking dish, cut a few slits in the top, and brush with egg yolk.Bake according to the instructions until the pastry is golden brown. Make the red wine sauce and serve alongside the Beef Wellington. What to Serve With Beef Wellington Beef Wellington pairs well with potatoes, such as these Oven-Roasted Potatoes or these Basic Mashed Potatoes. A nice side salad is a great way to add a welcome pop of color to your plate. For more serving inspiration, explore our collection of English Recipes. How to Store Beef Wellington Store your leftover Beef Wellington in an airtight container in the refrigerator for up to four days or freeze it for up to three months. Allrecipes Community Tips and Praise “Thanks to this classic recipe, I made beef Wellington for the very first time and my In laws seriously believe I’m a gourmet chef,” according to jadekwang. “They said it is absolutely the best thing they ever had.” “This is an excellent recipe,” raves Rv8erdonna. “The paté took it to another level. I highly suggest you place it on a rack when cooking as the juices will make the bottom soggy.” “I did not use the paté, per my husband's request,” says Candice Soule. “Although it takes some time to make this meal it is quickly becoming a favorite. I use individual tenderloins for a single serve portion.” Editorial contributions by Corey Williams Beef Wellington 4.5 (384) Prep Time: 30 mins Cook Time: 40 mins Total Time: 1 hr 10 mins Servings: 8 Save Rate Print Share Ingredients 2 ½ pounds beef tenderloin 4 tablespoons butter, softened, divided 2 tablespoons butter 1 onion, chopped ½ cup sliced fresh mushrooms 2 ounces liver paté salt and pepper to taste 1 (17.5 ounce) package frozen puff pastry, thawed 1 large egg yolk, beaten 1 (10.5 ounce) can beef broth 2 tablespoons red wine Directions Preheat the oven to 425 degrees F (220 degrees C). Place beef tenderloin in a baking dish. Spread 2 tablespoons softened butter over beef. Dotdash Meredith Food Studios Bake in the preheated oven until browned, 10 to 15 minutes. Remove beef from the pan and reserve pan juices; allow beef to cool completely. Dotdash Meredith Food Studios Increase oven temperature to 450 degrees F (230 degrees C). Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat and let cool. Dotdash Meredith Food Studios Mix paté and remaining 2 tablespoons softened butter together in a bowl; season with salt and pepper. Spread paté mixture over beef. Top with onion and mushroom mixture. Dotdash Meredith Food Studios Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center. Dotdash Meredith Food Studios 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 dough, and brush with egg yolk. Dotdash Meredith Food Studios Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. An instant-read thermometer inserted into the center should read between 122 to 130 degrees F (50 to 54 degrees C) for medium rare. Set aside to rest. Dotdash Meredith Food Studios Meanwhile, place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with beef. Dotdash Meredith Food Studios Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS I Made It Print Nutrition Facts (per serving) 744 Calories 57g Fat 30g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 744 % Daily Value * Total Fat 57g 73% Saturated Fat 21g 106% Cholesterol 131mg 44% Sodium 434mg 19% Total Carbohydrate 30g 11% Dietary Fiber 1g 4% Total Sugars 1g Protein 26g 52% Vitamin C 1mg 1% Calcium 30mg 2% Iron 5mg 26% Potassium 385mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. 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