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Beef Wellington Recipe

Wow your family or friends with a sophisticated dish that actually doesn’t require the amount of culinary experience you might expect. For the best results, use a center-cut tenderloin and an all-butter puff pastry. If you’re feeling really brave, you could even make your own pastry! To see more family-friendly beef recipes, go to

Beef Wellington Recipe

What you’ll need

2lbs tenderloin

Salt and ground black pepper

2 tablespoons horseradish

2 ½ tablespoons oil

1lb mushrooms (whatever you prefer – button, shiitake etc)

1 tablespoon Dijon or English mustard

4oz fresh foie gras

4 tablespoons butter, unsalted

½ cup shallots, finely chopped

½ cup thick cream

2 teaspoons soy sauce

1 sheet filo dough

½ cup cognac or brandy


¼lb prosciutto, finely sliced

14oz frozen puff pastry

1 egg

Finely chopped chives

Beef Wellington


Tie up your tenderloin at 1 inch intervals and season with the salt and pepper.

Heat 2 tablespoons oil in a skillet over a high heat adding the beef and not moving it until it is thoroughly browned on bottom side. Rotate your beef until all sides are well-browned off and then move to a plate.

Mix the mustard, horseradish and a teaspoon of black pepper into a bowl.

Once the beef has cooled, remove the ties and rub all over with the mustard/horseradish mixture. Leave uncovered in the refrigerator.

Using a food processor, mix the mushrooms until finely chopped and repeat until all mushrooms have been processed.

Take a 12-inch skillet and heat the butter until it melts. Add in the mushrooms, stir liberally and let it reach a sizzling point. Add in the shallots, stirring often until they soften.

Pour in the brandy or cognac and continue to cook for approx. 4 minutes. Mix in the thick cream and soy sauce and carry on cooking. The mixture needs to thicken and form a large mass. Season to taste and move to a bowl in the refrigerator.

Take your foie gras and season liberally with salt and pepper. Heat up – teaspoon oil in a stainless-steel skillet until smoking. Cook the foie gras for about 30 seconds on each side until nicely browned. Place the foie gras on paper towels and use the remaining fat to pour into your mushroom mixture, stirring well and returning to refrigerator.

Cut the foie gras into strips and place in refrigerator for 30 minutes.

Beef Recipes

On your cutting board, measure out a double layer of plastic wrap, twice as long as it is wide. Place the filo dough on the wrap with a thin layer of prosciutto on top. Leave a 2-inch gap at the top and bottom of the dough. Add the mushroom mixture on top of the ham.

The tenderloin then needs to be placed along the bottom of the mushroom layer with foie gras slices spread out evenly on the top.

Roll the beef in the mushroom, ham and filo with the plastic wrap helping you to keep it tight. When the beef is completely rolled, wrap with more plastic and place in refrigerator.

Sprinkle flour on your board and roll out pastry to a rectangle that’s wider than the beef roll. Unwrap the beef and place on bottom of puff pastry. Brush the pastry with 1 beaten egg and roll up the beef in the pastry.

Trim off any flaps of pastry, leaving it looking neat. Move to a plate to refrigerate for half an hour.

Preheat oven to 425 degrees F and place the roll on a baking sheet with foil. Brush with egg all over and create optional patterns in the pastry with a sharp knife. Cook for about 45 minutes until pastry is golden. Use a meat thermometer to check beef center. It should read 110 degrees F for rare and 120 degrees F for medium-rare.

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