This elegant staple of 1960s dinner parties derives its name from The Duke of Wellington, the nineteenth century English statesman and military officer. The name is not due to his gourmet tastes, however, but because the final dish is said to resemble the shiny dark military boots he wore. Beef Wellington traditionally is a 2 to 4 pound beef tenderloin topped with mushroom duxelles and foie gras pate, and then encased in puff pastry. We’ve simplified the preparation by instead wrapping individual beef filets. This recipe makes 4 servings, but it easily can be doubled or halved. The filets need to be cut about 1 1/2-inches thick to ensure that the meat doesn’t dry out or become overcooked while roasting in the oven. If the meat is cut thinner, reduce the oven cooking time appropriately. And if your filets are greater than six ounces, the puff pastry will need to be cut into a larger square in order to envelop the meat completely. If this is the case, you may need two sheets of puff pastry instead of the one called for here. Also, this cooking time plus resting time is for meat that’s served medium-rare. If you like your meat more done, increase the initial cooking time in the skillet by another minute or two, and monitor the doneness of the meat from the oven with an instant-read thermometer. Classic sauces, such as Marchand de Vin and Bearnaise, would be delicious accompaniments to these little Beef Wellingtons, as would creamed spinach or steamed asparagus or haricots verts.
| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 4 (6-ounce) thickly cut filet mignons
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 4 (1-ounce) slices goose or duck liver, or pork country-style pate
- One-half (17 1/4-ounce package) frozen puff pastry (1 sheet), thawed
- Mushroom Duxelles, recipe follows
- 1 large egg beaten with 2 teaspoons water to make an egg wash
- 1 tablespoon unsalted butter
- 2 tablespoons minced shallots
- 1/2 teaspoon minced garlic
- 10 ounces button mushrooms, wiped clean, stemmed, and finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground white pepper
- 2 1/2 tablespoons dry white wine
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
- Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
- Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.
- Spread one-quarter of the mushroom duxelles on top of each filet and top each with 1 slice of the pate, pressing to flatten. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
- Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.
- Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 632 |
| Total Fat | 48 g |
| Saturated Fat | 18 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 41 g |
| Cholesterol | 267 mg |
| Sodium | 721 mg |
Reviews
Very easy to plan and make. Came out perfect. Did omit pate though. Will definitely add to my repitoire and make again.
I’ve made this exact recipe with no substitutions for almost 20 years. It is perfect every time.
My wife and I will be enjoying it tonight for NYE.
Tip: it’s fun to take excess dough and put the first initial of everyone dining with you on top of each tenderloin right before it goes in the oven…dont forget the egg wash
My wife and I will be enjoying it tonight for NYE.
Tip: it’s fun to take excess dough and put the first initial of everyone dining with you on top of each tenderloin right before it goes in the oven…dont forget the egg wash
The steps were a lot easier than I’d originally thought… and the flavors were amazing together… I often find that I make adjustments to the recipes I find here… but not this one… Did it exactly as written and the results were great…!
I’ve made these numerous times and they are so good. Excellent for a special occasion like Christmas. I did not use the pate’ and they were still great!
Made this for Christmas dinner and it was a huge hit! Beautiful presentation, absolutely delicious and incredibly easy! LOVED it!
Delicious and easy to make
Where do you get the sauce to serve with the Wellington if you use one quarter on each of the filets?
Made this for the family tonight. Very easy to put together and it was delicious. I’m already being asked when will I make it again!
I have made BW more times than I can count and love it but have NEVER made it with Foie Gras before. I’ve used beef, even lamb but this was off the hook. This new flavor profile will definitely be added to the menu at work. I still can’t believe I never thought of this before.
We make these almost every Christmas & have for probably 15 years. The recipe is perfect as written. A delicious treat. I do have to say that I don’t like liver or pate but it just adds a richness to the meat & I don’t mind it at all. I made once without & completely missed the flavor it adds. I do not like mushrooms so I make mine without. But my husband loves the mushrooms so he eats the extra. We have these in the oven right now. I serve with Bearnaise sauce from America’s Test Kitchen cookbook. It’s a blender recipe that is very easy!