Mouthwatering Beef Wellington

Mouthwatering Beef Wellington


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Have you ever wanted to have the sophistication of serving Beef Wellington to your holiday guests, but didn't have the time to follow an overly complicated recipe? We've cut down the time to create a beef wellington to just over an hour, without cutting out any of the flavor or holiday cheer. Enjoy with a side of roasted asparagus or green beans.

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Chicago, IL

Time needed

35 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 2-3 pound beef tenderloin
  • 1 stick of butter
  • 1 yellow onion
  • ½ cup of sliced cremini mushrooms
  • 2 sheets of frozen puff pastry, thawed
  • 1 clove minced garlic (about 2 teaspoons)
  • 1 teaspoon dried thyme
  • Liver pate, 3 ounces
  • 1 egg yolk, lightly beaten
  • 2 tablespoons cabernet sauvignon
  • 1 can beef broth (10.5 ounces)
  • Salt and pepper

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Preheat your oven to 450 degrees. Layer the frozen puff pastry sheets on a plate, separating each sheet of puff pastry with a sheet of plastic wrap. Let it sit out at room temperature for at least half an hour.

While your puff pastry is thawing, trim your beef tenderloin of any excess fat and season with salt and pepper. Take a large frying pan and melt 2 tablespoons of butter over medium-high heat. Add your tenderloin and brown on each side, which should take no more than 5 minutes. Place the meat on a plate to cool and remove the pan from the heat, reserving the juices.

Finely chop your mushrooms and onion. Place a medium frying pan over medium heat and melt 2 tablespoons of butter. Add onion and cook for 1 minute. Then add the chopped mushrooms, garlic, and thyme. Saute for five minutes and remove from heat.

While the mushroom mixture is cooling, combine the remaining butter and the liver pate in a small bowl. Once the mixture has completely cooled, fold it into the pate. Cover the beef with a thick layer of the mushroom duxelles. Lay out one sheet of puff pastry on a greased 9 x 13 baking dish. Place the beef on the sheet and then lay the second puff pastry sheet over the beef. Seal the puff pastry sheets together at the edges and use a fork to poke a few holes in the top of the pastry. Then brush the entire pastry with the beaten egg yolk.

Cook at 450 for 10 minutes, then lower the heat to 425 for the remaining 20 minutes or until the pastry is a deep golden brown. While the beef wellington is cooking, put the reserved juices in a saucepan. Set to high heat and add the cabernet sauvignon and the beef broth. Allow it to boil for 15 minutes and then serve it with the beef.

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