"No Nightmare" Beef Wellington Recipe

Name: "No Nightmare" Beef Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 preformed frozen puff pastry cups; 2 tablespoons canola oil; 6 (4-ounce) beef fillets; Kosher salt and freshly cracked black pepper; Duxelles, recipe follows; Spinach, recipe follows; Wine Sauce, recipe follows; 1 1/2 pounds sliced button mushrooms; 2 tablespoons unsalted butter; Salt; 1 tablespoon fresh chopped thyme leaves; 1/4 cup liver pate; Kosher salt and cracked black pepper; 1 tablespoon unsalted butter; 2 bags pre-washed baby spinach; Kosher salt and freshly cracked black pepper; 1 cup balsamic vinegar; 1 cup red wine; 1/2 cup sugar

Servings: persons

6 preformed frozen puff pastry cups
2 tablespoons canola oil
6 (4-ounce) beef fillets
Kosher salt and freshly cracked black pepper
Duxelles, recipe follows
Spinach, recipe follows
Wine Sauce, recipe follows
1 1/2 pounds sliced button mushrooms
2 tablespoons unsalted butter
Salt
1 tablespoon fresh chopped thyme leaves
1/4 cup liver pate
Kosher salt and cracked black pepper
1 tablespoon unsalted butter
2 bags pre-washed baby spinach
Kosher salt and freshly cracked black pepper
1 cup balsamic vinegar
1 cup red wine
1/2 cup sugar

1
Preheat oven to 375 degrees F.
2
Lay the puff cups on a baking sheet making sure the cups are not touching each other by at least an inch on all sides.
3
Bake per packaging instructions.
4
Heat a large oven safe skillet over high heat, add the oil.
5
With paper towels remove all excess moisture from the outside of the beef, season the beef liberally with salt and pepper on all sides.
6
When the oil begins to smoke, lay the beef fillets gently in pan, making sure the fillets are not touching.
7
Cook for 1 1/2 minutes on each side, then put the pan in the oven and cook for an additional 10 minutes for medium rare.
8
Cut the puff cup in half and place the bottom half in the center of the serving plate lay a spoonful of spinach in the middle of the puff, top the spinach with of the fillets.
9
Lay a spoonful of duxelles on top of the fillet and cap it off with the top of the puff pastry.
10
Drizzle the plate with a tablespoon of the wine sauce.
11
Add the mushrooms to a food processor and pulse until they are extra-finely chopped.
12
Heat the butter over medium heat in a large skillet.
13
Once the butter has melted add the mushrooms and large pinch of salt, continue to cook the mixture, stirring often until the most of the mushroom moisture has evaporated.
14
Add the thyme and melt in liver pate.
15
Check for seasoning.
16
In a large pan heat the butter over medium heat, once the butter has melted add the spinach and a pinch of salt, cook until the leaves have wilted.
17
In a medium sauce pot, over high heat, add all the sauce ingredients.
18
Cook until the liquid is reduced to 3/4 of a cup.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 preformed frozen puff pastry cups, 2 tablespoons canola oil, 6 (4-ounce) beef fillets, Kosher salt and freshly cracked black pepper, and more.

Yes, "No Nightmare" Beef Wellington 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.

That's it — enjoy your meal!

"No Nightmare" Beef Wellington

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions