• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Beef Wellington

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 1/2 lb Mushroom
  • 1/2 Onion
  • 2 tb Butter
  • Salt and pepper
  • 4 oz Canned foie gras pate
  • 1 tb Oil
  • 1 1/2 lb Beef tenderloin
  • Salt and pepper; to taste
  • 1 pk Frozen puff pastry


STUFFING: Puree the mushrooms and onions together in a food processor. Melt
the butter in a skillet over medium heat, add the mushroom and onion
mixture and cook, stirring occasionally, until the mixture is dry. Add salt
and pepper to taste and mash in the pate. Transfer the stuffing to a bowl
and chill in the refrigerator. MEAT: Heat the oil in a skillet over high
heat. Add the beef and sear on all sides. Remove the beef from the skillet
and sprinkle with salt and pepper. Place in the refrigerator until cold.
ASSEMBLE THE WELLINGTON: Roll out chilled puff pastry into a rectangle
large enough to enclose the beef. Spread the dough with a generous layer of
stuffing, place the beef on top and spoon another bit of stuffing on the
beef. Wrap the pastry to enclose the beef and stuffing and place the
Wellington in the refrigerator to chill for at least 15 minutes. COOK THE
WELLINGTON: Preheat oven to 425F. Place Wellington in oven and immediately
lower heat to 350F. Roast for about 20 minutes.

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