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Beef Wellington

Beef Wellington
Traditional beef Wellington often calls for liver pate, but I prefer the mushroom filling version. This dish has replaced turkey as our standard Christmas fare.
16-18 ServingsPrep: 30 min. + chilling Bake: 1 hour + standing

Ingredients

  • 3-3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter
  • 2 tablespoons shortening
  • 12 to 14 tablespoons cold water
  • MUSHROOM FILLING:
  • 1 pound fresh mushrooms, finely chopped
  • 1/4 cup chopped green onions
  • 1/4 cup butter, cubed
  • 2 teaspoons all-purpose flour
  • 1 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1/4 cup beef broth
  • 1/2 cup finely chopped fully cooked ham
  • 2 tablespoons minced fresh parsley
  • 4 to 4-1/2 pounds beef tenderloin roast
  • 1 egg, beaten
  • 2 tablespoons sesame seeds

Directions

  • For pastry, combine flour and salt in a large bowl. Cut in butter and
  • shortening until mixture resembles coarse crumbs. Gradually add
  • water, tossing with a fork until a firm ball forms. Chill for 30-60
  • minutes.
  • In a skillet, saute mushrooms and onions in butter for 18-20 minutes
© Taste of Home 2013

2 of 2

Beef Wellington (continued)

Directions (continued)

  • or until liquid has evaporated. Stir in the flour, 1/2 teaspoon salt
  • and 1/8 teaspoon pepper until blended. Gradually stir in broth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. In
  • a bowl, combine ham and parsley; stir in mushroom mixture. Cover and
  • refrigerate.
  • Place tenderloin on a greased rack in a shallow roasting pan.
  • Sprinkle with remaining salt and pepper. Bake, uncovered, at
  • 425° for 30-35 minutes. Remove from the oven; let stand 20-25
  • minutes. Reduce heat to 400°.
  • On a lightly floured surface, roll pastry into a 19-in. x 14-in.
  • rectangle. Moisten edges. Spread filling to within 1 in. of edges.
  • Place tenderloin in center of pastry; fold short sides of pastry
  • over meat. Fold long sides over top; pinch seams to seal.
  • Place seam side down on greased baking sheet. Add decorative cutouts
  • if desired. Brush with egg; sprinkle with sesame seeds. Bake,
  • uncovered, at 400° for 30-35 minutes or until pastry is golden
  • brown and meat reaches desired doneness (for medium-rare, a meat
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°). Let stand for 10 minutes before slicing. Yield: 16-18
  • servings.
© Taste of Home 2013