How to Cook Beef Wellington

Beef Wellington is a dish prepared by coating beef tenderloin with pâté and duxelles. It is then wrapped in puff pastry and baked. Pâté is a paste often made from meat. The pâté used for Beef Wellington often comes from the liver of a duck or a fattened goose.


Preparing the Beef Tenderloin


The ingredients are 3 lbs. beef tenderloin, 2 tbsp. oil, 2 tbsp. butter, salt and pepper, fresh mushrooms, a can of pate de foie gras, half a bay leaf, rosemary, and 6 tbsp Madeira wine.

Sprinkle salt and pepper on the beef tenderloin.

Heat the oil and butter on a pan.

Sear all the sides of the tenderloin.

When the tenderloin is brown, remove it from the pan. Let the meat cool down to lukewarm temperature.

While waiting for the meat to cool down, remove the mushroom stems from the caps. Chop them finely and sauté them in the pan.

After sautéing, remove the stems and place them in a paper towel. Squeeze out all the moisture from the stems.

Mix the pate de foie gras with 2 tbsp. of the Madeira wine. Place the stems in the mixture. Set the mixture aside.

Sauté the mushroom caps in the same pan. Once they are cooked, add the remaining Madeira, bay leaf, and rosemary to the caps. Simmer for one minute and turn off the heat.


Preparing the Pastry

You need 1 stick of butter, 1 egg yolk beaten with water to make a half-cup mixture, 1 tsp salt, 3 cups of flour, and ½ cup of solid shortening.

Add salt to the flour. Then, add the shortening and the butter. Using a pastry blender, cut it into the flour until it is crumbly.

While you are stirring the flour mixture, add a bit of the water and egg yolk mixture. Repeat until you have a workable piece of pastry.

Roll out your pastry to around ¼ inch thick. This will make it longer and wider than the tenderloin. Spread the mushroom-pate mixture on the pastry. Leave an inch on each edge without the mixture.

Put the meat on the center of the pastry. Cover the meat with the pastry. Make incisions on the pastry to allow steam to come out.

Bake the pastry at 400 degrees for 40 minutes. This will make the pastry and the meat medium rare. A well-done Beef Wellington would require more time. Conversely, to make it rare, you need to bake it for less than 40 minutes.