Beef Wellington Recipe – a delicious recipe with center, salt, pepper, pastry, pate, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Season beef with salt and pepper and sear on all sides in a very warm skillet; remove and allow to cold.
2
Thaw pastry according to package directions and roll out on a floured surface till roughly 3 times the size of the beef.
3
Spread pate over top and sides of beef; then cover with sliced mushrooms or possibly duxelles.
4
Place beef, pate-side down in center of pastry.
5
Fold dough around meat, encasing meat without overlapping; trim off excess pastry.
6
Healthy pinch seams together firmly to seal and brush with beaten egg.
7
Place seam-side down in a 13 x 9 x 2 inch baking dish.
8
Decorate with dough trimmings shaped into leaves, braids and so forth to enhance appearance.
9
Bake 40 min at 400 degrees for medium beef.
10
Allow to cold 10 min before carving.
164
kcal
Calories
11
g
Fat
1
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 to 2 1/2 lbs. center cut of beef tenderloin or possibly equivalent cut of tender beef, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 (8 ounce.) sheet or possibly ready-to-use frzn puff pastry or possibly 1 (10 ounce.) pkg. frzn patty shells, thawed, and more.
Yes, Beef Wellington Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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