Classic Beef Wellington

Follow our step-by-step guide on how to make Classic Beef Wellington.

1. Step 1

   Start by preheating your oven to a toasty 425°F (220°C).

2. Step 2

   While the oven warms up, take your beautiful beef tenderloin and place it in a baking dish.

3. Step 3

   Generously spread 2 tablespoons of softened butter over the top, allowing it to melt into the meat as it cooks.

4. Step 4

   Pop the dish into the oven and let it bake for about 10 to 15 minutes, or until the beef is beautifully browned.

5. Step 5

   Once done, carefully remove the beef from the pan, reserving those delicious pan juices, and let the beef cool completely.

6. Step 6

   Next, crank up the oven temperature to 450°F (230°C).

7. Step 7

   In a skillet, melt another 2 tablespoons of butter over medium heat.

8. Step 8

   Toss in some chopped onion and sliced mushrooms, sautéing them for about 5 minutes until they’re tender and fragrant.

9. Step 9

   Once they’re ready, take them off the heat and let them cool down.

10. Step 10

    In a mixing bowl, combine the liver pâté with the remaining 2 tablespoons of softened butter, seasoning it with a pinch of salt and pepper to taste.

11. Step 11

    Spread this rich mixture over the cooled beef, then layer on the sautéed onions and mushrooms for that extra burst of flavor.

12. Step 12

    Now, let’s get to the fun part! Roll out your puff pastry to about 1/4-inch thickness and place the beef right in the center.

13. Step 13

    Carefully fold the pastry over the beef, sealing all the edges tightly to avoid any thick seams.

14. Step 14

    This is where the magic happens! Transfer your beautifully wrapped beef to a 9x13-inch baking dish.

15. Step 15

    To give it a touch of elegance, cut a few slits in the top of the pastry and brush it with a beaten egg yolk for that golden finish.

16. Step 16

    Bake it in the oven for 10 minutes, then reduce the heat back to 425°F (220°C) and continue baking until the pastry is a gorgeous golden brown, which should take another 10 to 15 minutes.

17. Step 17

    You’ll know it’s perfect when the internal temperature of the beef reaches between 122°F to 130°F (50°C to 54°C) for that perfect medium-rare.

18. Step 18

    While your Beef Wellington rests, let’s whip up a quick sauce.

19. Step 19

    In a small saucepan, combine the reserved pan juices with beef broth and a splash of red wine.

20. Step 20

    Bring it to a boil over high heat and let it reduce slightly for about 5 minutes.

21. Step 21

    Strain the sauce to remove any solids, and you’ll have a delightful accompaniment for your dish.

22. Step 22

    Now, it’s time to serve your gourmet Beef Wellington hot and enjoy every delicious bite! This dish is sure to impress your family and friends, making any meal feel like a special occasion.

23. Step 23

    Happy cooking!.