English Beef Wellington
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to indulge in the most epic Beef Wellington extravaganza of your life!
Today, we’re diving into the world of Beef Wellington, and trust me, you won’t want to miss this!. No more boring, flavorless beef!
Imagine a tenderloin of beef coated in a rich paté, wrapped in puff pastry, and baked until the pastry is a beautiful golden brown. It’s a match made in heaven!
First, preheat your oven to 425 degrees F (220 degrees C). Place the beef tenderloin in a baking dish and spread 2 tablespoons of softened butter over it.
Bake the beef in the preheated oven until browned, about 10 to 15 minutes. Remove the beef from the pan and reserve the pan juices; let the beef cool completely.
Next, increase the oven temperature to 450 degrees F (230 degrees C). Melt 2 tablespoons of butter in a skillet over medium heat. Sauté the onion and mushrooms in butter for 5 minutes, then remove from heat and let cool.
Mix the paté and remaining 2 tablespoons of softened butter together in a bowl; season with salt and pepper. Spread the paté mixture over the beef, then top with the onion and mushroom mixture.
Roll out the puff pastry dough to about 1/4-inch thickness and place the beef in the center. Fold up and seal all the edges, making sure the seams are not too thick.
Place the beef in a 9×13-inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk. Bake in the preheated oven for 10 minutes, then reduce the heat to 425 degrees F (220 degrees C) and continue baking until the pastry is a rich, golden brown, about 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 the beef aside to rest.
Meanwhile, place the reserved pan juices in a small saucepan over high heat. Stir in the beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with the beef.
Serve the Beef Wellington hot and enjoy!
Printable Recipe
Ingredients
- 1 beef tenderloin
- 4 tablespoons butter
- 1 onion, chopped
- 8 ounces mushrooms, chopped
- 2 tablespoons paté
- 1 package puff pastry dough
- 1 egg yolk
- Salt to taste
- Pepper to taste
- 1 cup beef broth
- 1/2 cup red wine
Instructions
- 1. Preheat your oven to 425 degrees F (220 degrees C).
- 2. Place the beef tenderloin in a baking dish and spread 2 tablespoons of softened butter over it.
- 3. Bake the beef in the preheated oven until browned, about 10 to 15 minutes. Remove the beef from the pan and reserve the pan juices; let the beef cool completely.
- 4. Increase the oven temperature to 450 degrees F (230 degrees C).
- 5. Melt 2 tablespoons of butter in a skillet over medium heat. Sauté the onion and mushrooms in butter for 5 minutes, then remove from heat and let cool.
- 6. Mix the paté and remaining 2 tablespoons of softened butter together in a bowl; season with salt and pepper.
- 7. Spread the paté mixture over the beef, then top with the onion and mushroom mixture.
- 8. Roll out the puff pastry dough to about 1/4-inch thickness and place the beef in the center. Fold up and seal all the edges, making sure the seams are not too thick.
- 9. Place the beef in a 9×13-inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
- 10. Bake in the preheated oven for 10 minutes, then reduce the heat to 425 degrees F (220 degrees C) and continue baking until the pastry is a rich, golden brown, about 10 to 15 minutes.
- 11. 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 the beef aside to rest.
- 12. Meanwhile, place the reserved pan juices in a small saucepan over high heat. Stir in the beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with the beef.
- 13. Serve the Beef Wellington hot and enjoy!
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