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Beef Wellington


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  • Duxelles:
  • 2 packages of pepperidge farm puff pastry sheets
  • 5 lb+ fillet of beef - prime meat if you can get it
  • Pate de foie gras
  • Duxelles
  • Egg white
  • French egg wash
  • Horseradish sauce
  • 1/2 lb mushrooms
  • 2 tbsp chopped shallots
  • 2 tbsp butter
  • 3 tbsp olive oil
  • 1/4 nutmeg
  • Salt and pepper
  • Heavy cream
  • Horseradish Sauce:
  • 1/2 cup whipping cream
  • 1/4 tsp salt
  • 1/4 tsp dry mustard
  • Dash of white pepper
  • 3 tbsp horseradish
  • French Egg Wash:
  • 1 egg yolk mixed with
  • 1 to 2 tbsp milk



Step 1

Purchase high quality Pate and puff pastry.

Prepare Duxcelles the day before:

Chop mushrooms very fine. Saute shallots in 2 tbsp butter and 3 tbsp olive oil until golden. Add the mushrooms and 1/4 tsp nutmeg, salt and pepper. Saute on high heat until the mushroom moisture is absorbed. Refrigerate covered until ready to use. No longer than 5 days.

Take puff pastry out of the freezer to thaw.

Preheat oven to 425 degrees. Rub roast with butter. Place on rack and roast until thermometer reads 115. Let meat cool to room temperature.

Preheat oven to 425 degrees. Place roast on greased baking sheet. Cover meat with pate and then duxelles. Roll out puff pastry and cover meat, sealing edges with egg whites. Cut remaining puff pastry with cookie and pastry cutters to decorate roast. Put cut outs onto roast with egg white. Brush roast with French egg wash.

Place roast in oven and bake 10 minutes. Reduce heat and bake at 375 degrees until crust is golden. About 20 minutes. Let stand 15 minutes before serving.

Serve with Horseradish Sauce.
In a small bowl, beat cream, mustard, and pepper until soft peaks form. Fold in horseradish. Serve.

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