Classic Beef Wellington

Beef Wellington


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 1   Average: 4/5]

Classic Beef Wellington

It is thought that this classic English dish was named after Arthur Wellesley, the 1st Duke of Wellington.  Apparently, the Duke loved a dish of beef, truffles, mushroom, Madeira wine and pâté cooked in pastry.  Other accounts credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de bœuf en croûte during the Napoleonic Wars. 

Wellington is sometimes informally used to describe other dishes in which meat is baked in a puff pastry.  The most common variations are Sausage Wellington, Lamb Wellington and Salmon Wellington.  Beef Wellington is a preparation of fillet steak coated with a pâté (often pâté de foie gras) and duxelles, which is then wrapped in a puff pastry and baked. 


3.5 Pounds Tenderloin Roast

Olive Oil

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Black Pepper

¾ Pound Butter

1 Pound Flour

½ Ounces Kosher Salt

1 Ounce Sugar

2 Egg Yolks

¾ Cup Water

¼ Cup Pâté de Foie Gras

1/8 Cup Diced Truffles

1 Egg Yolk

¼ Cup Milk

Preheat the oven to 450° F.  Dry the roast on paper towels and rub all sides lightly with the olive oil.  Season with salt and pepper and place in an open baking pan. Bake for 40 minutes.  Meanwhile, cut the butter into the flour along with the salt and sugar.  Mix the egg yolks with water and add gradually to the dry mixture.  Gather the dough together and roll it out to a size that will encompass the roast.  When the beef is ready, remove from the pan and cover with the foie gras and a few diced truffles.  Place beef on top of the dough and roll the dough around it so that the roast is completely surrounded.  Combine 1 egg yolk with milk and brush on top of the dough.  As a decorative touch, the dough may be scored lightly in a criss-cross pattern before brushing with the egg and milk mixture.  Place in the oven for 20 minutes or until the dough has become a golden brown.  Remove from the oven and let the meat rest for 5 minutes before carving.  Transfer to a warmed serving platter.  Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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