Save on Pinterest

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.
  • Total Time
    Prep: 30 min. + chilling Bake: 1 hour + standing
  • Makes
    16-18 servings

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 large 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. Wrap and chill for 30-60 minutes.
  • 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.
  • 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 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.
  • 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.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video

Reviews

Click stars to rate
Average Rating: