best beef wellington

Servings: 8      Prep time: 30 mins.    Cook time: 40 mins.   Total time: 1 hr and 10 mins. 



  • 2 ½ pounds beef tenderloin

  • 4 tablespoons butter, softened, divided

  • 2 tablespoons butter

  • 1 onion, chopped

  • ½ cup sliced fresh mushrooms

  • 2 ounces liver pate

  • salt and pepper to taste

  • 1 (17.5 ounce) package frozen puff pastry, thawed

  • 1 large egg yolk, beaten

  • 1 (10.5 ounce) can beef broth

  • 2 tablespoons red wine


1. Preheat the oven to 425 degrees F

2. Place beef tenderloin in a small baking dish. Spread 2 tablespoons softened butter over beef.

3. Bake in the preheated oven until browned, 10 to 15 minutes. Remove beef from the pan; allow to cool completely. Reserve pan juices.

4. Increase oven temperature to 450 degrees F

5. Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.

6. Mix together paté and 2 tablespoons softened butter in a bowl; season with salt and pepper. Spread paté mixture over beef. Top with onion and mushroom mixture.

7. Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center. Fold up and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13-inch baking dish, cut a few slits in the top of dough, and brush with egg yolk.

8. Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. Set aside and keep warm.

9. Place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, 10 to 15 minutes. Strain and serve with beef.

Best Beef Wellington
Back to blog