On Line Cookbook

Beef Wellington

Recipe Information
Filet of beef encased in puff pastry.

Angela Creighton


  • 3-1/2 lbs (1.6 kg). filet of beef roast
  • 3/4 lb (.3 kg). mushrooms, chopped fine
  • 2-1/2 tbsp (35 ml). unsalted butter
  • 1/2 lb (.2 kg). liver pate
  • 1 package frozen puff pastry, thawed
  • 1 large egg white, beaten
  • 1 large egg yolk
  • 1 tsp (5 ml) of water
  • 1/2 cup (125 ml) Madeira
  • 2 tsp (10 ml). cornstarch
  • 1 tsp (5 ml) cold water
  • 1/2 cup (125 ml) beef broth
  • Roast the beef for 25 to 30 minutes at 400 degrees (200 C.) or until thermometer registers 120 degrees (50 C.).
  • Cool completely.
  • Skim fat from pan juices and reserve the juices.
  • While roast is cooking, saute the mushrooms in the butter, stirring often, until all the liquid is evaporated.
  • Season them with salt and pepper.
  • Cool completely.
  • Spread the roast with the pate, covering top and sides.
  • Spread the mushrooms on top of the pate.
  • On a floured surface, roll the puff pastry into a rectangle large enough to enclose the filet completely.
  • Put the filet in the middle of the dough and fold up the long sides of the dough to enclose it.
  • Brush the edges of the dough with some of the egg white to seal them.
  • Fold ends of the dough over the filet and seal them with the remaining egg white.
  • Transfer the filet, seam side down, to a shallow roasting pan and brush the dough with some of the beaten egg yolk mixed with 1 tsp (5 ml) cold water.
  • If desired, roll out any remaining dough and cut into shapes with decorative cookie cutters.
  • Arrange the cutouts on the dough.
  • Brush them with the remaining egg yolk.
  • Chill the filet for at least 1 hour and up to 2 hours.
  • Bake in a preheated 400 degree (200 C.) oven for 30 minutes.
  • Reduce the heat to 350 degrees (175 C.).
  • Bake for 5 to 10 minutes more, or until the meat thermometer registers 130 degrees (50 C.) for medium rare meat and the pastry is cooked through.
  • Let stand for 15 minutes.
  • In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth.
  • Add the cornstarch dissolved in 1 tsp (5 ml) cold water, the broth stirring constantly; salt and pepper to taste.
  • Cook over medium heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened.
  • Loosen the filet from the pan and transfer it with two spatulas to a platter.
  • Serve the filet, cut into 3/4" thick slices, with the sauce.
Named after the Duke of Wellington.