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Beef Wellington

Total Time

Prep: 30 min. + chilling Bake: 1 hour + standing


16-18 servings

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.
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  • 3-3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter
  • 2 tablespoons shortening
  • 12 to 14 tablespoons cold water
  • 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 large egg, beaten
  • 2 tablespoons sesame seeds


  1. 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. Wrap and chill for 30-60 minutes.
  2. In a skillet, saute mushrooms and onions in butter for 18-20 minutes 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.
  3. 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°.
  4. On a lightly floured surface, roll pastry into a 19x14-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.
  5. 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.

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