How to Cook Beef Wellington

Beef Wellington is a type of food preparation wherein beef tenderloin is coated with duxelles and pate.

It is then covered in puff pastry and then baked. To improve its flavor even more, different ingredients can be added, the most common of which are ginger, allspice, and curry.

This special way of preparing beef is described generally as unique, mainly for its different way of bringing out the rich flavor and delectable taste of beef.

For a chance to experience this culinary delight, it is good to learn how to cook beef wellington.


This particular dish is simply delicious. However, people need a number of important ingredients to be able to do this special treat.

As part of this recipe, you must prepare 2 tablespoons of butter, ¼-teaspoon of salt, and ¼-teaspoon of pepper to give the dish a stronger taste and richer flavor. In addition, it also needs 2 tablespoons of oil, 12 pieces of large-size mushrooms as well as a 3-pound piece of beef tenderloin.

As a uniquely tasty dish, it needs a pinch of rosemary, 6 tablespoons of Madeira wine, and 6 ounces of pate de foie gras.

The addition of at least a half bay leaf can actually improve the overall taste of the dish.


Place the meat on top of a nice clean plate. Season it with pepper and salt.

Place a skillet on top of a medium-heat stove. Add oil and then melt the butter. Put in the meat and sear on all sides.

When it acquires a golden brown color, remove it from the heat and then lay it aside first.

Allow it to cool down until lukewarm before proceeding with the wrapping and baking.

Meanwhile, remove the stems from the mushroom caps. Cut the stems finely. Use the skillet once again. Clean it then add some more oil and butter.

Sauté the mushroom stems over medium-high heat. Use a paper towel to remove moisture. Combine the pate with the cooked stems. Add Madeira wine into the mix.

Lay the mixture aside. Using the same skillet, add the remaining butter and then sauté the mushroom caps. After cooking, add the rosemary, bay leaf, and remaining Madeira wine.

Leave the skillet on top of the heat for another minute and then mix the ingredients well until the flavors are distributed evenly.

For the Pastry

Prepare ½-cup solid shortening, ½-cup butter, a teaspoon of salt, and 3 cups of flour.

Additionally, beat an egg yolk and then add water to make a ½-cup mixture. Combine the flour with salt. Put in the shortening and butter and then use the pastry blender.

Slowly pour in the egg yolk-water combination to create a workable pastry.

Roll out the pastry and then trim it to ¼-inch thick cuts. Put some of the pate mixture on top of the pastry.

Position the meat right at the center and then top it with one side of the pastry.

After that, top it once more, this time with the other side of the pastry. Get a baking sheet and then place the pastry with the seam-side facing downwards. Close the ends of the pastry.

Roll and cut excess parts of the pastry. Set the oven to 400 degrees Fahrenheit and then bake the pastry for about 40 minutes.