Beef Wellington

Beef Wellington

4 reviews, 4.2 star(s). 50% would make again

Ready in 1h

Try this Beef Wellington recipe, or contribute your own.


1 tb Water
1 Egg; beaten with
2 pieces Frozen puff pastry
2 tb Shallots; minced
1/2 c Chopped parsley
1 tb mushrooms; Finely-chopped
5 tb olive oil
2 ts Garlic; chopped
1 c Port wine syrup
3/4 c Red wine
4 lb Beef tenderloin; trimmed
1 c onions; Minced
4 c Assorted exotic mushrooms
1/2 lb Foie Gras; sliced 1-oz

Original recipe makes 8



Preheat the oven to 350 degrees. Season the tenderloin with salt and pepper. In a large saute pan, heat 3 tablespoons of olive oil. When the oil is hot, sear the tenderloin for 2 to 3 minutes on all sides. Remove from the pan and cool. In a saute pan, heat the remaining olive oil. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the shallots and saute for 1 minute. In a mini food processor, add the mushrooms in batches and pulse the mushrooms a few times to finely chop the mushrooms. Add the mushrooms to the onions and saute for 2 minutes. Add the red wine and bring the liquid up to a simmer. Cook for about 3 to 4 minutes or until most of the liquid has dissipated and the mixture is dry. Remove from the heat and stir in the parsley. Re-season the duxelle if necessary. Cool the duxelle completely. Season the Foie Gras slices with salt and pepper. In a hot saute pan, sear the Foie Gras for 30 seconds on each side. Remove the Foie Gras from the pan and drain on a paper-lined plate. Place Foie Gras on a clean plate and add the port wine syrup. Set aside. To assemble; place the two sheets of puff pastry together, vertically, sealing the ends and forming one big piece of pastry. Lay the seared tenderloin in the center of the puff pastry. Smear the duxelle over the top of the tenderloin. Lay the seared Foie Gras directly on top of the duxelle. Wrap the tenderloin in the puff pastry, tucking the sides in completely. Brush the entire tenderloin with the egg wash and place on a baking sheet. Bake the tenderloin for about 30 to 35 minutes for medium-rare, or until the pastry is golden-brown. Remove the tenderloin from the oven and allow to rest for 5 minutes before serving. Serve the Wellington with a drizzle of the port wine sauce and sprinkle with sauteed mushrooms. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EM-1A32 broadcast 03-18-1997) Downloaded from their Web-Site - Recipe by: Emeril Lagasse Posted to MC-Recipe Digest by "M. Hicks" on Feb 2, 1998

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Beef tenderloin, trimmed with silver skin removed and lightly seasoned, prior to pan-searing.

Finished duxelle (sauteed onions, shallots, garlic and mushrooms, braised in red wine).

Seared tenderloin, set on puffed pastry and covered with the duxelle.

Prepared tenderloin, covered with duxelle and foie gras, then wrapped in puff pastry prior to baking.

Baked Beef Wellington resting before slicing and serving.

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Calories Per Serving: 859 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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It was fun to make but to me it was like a fancy pot pie.
christianlcrowder 2y ago

vickygolightly 2y ago

Made this tonight for an early Valentine's Day dinner for my husband. Only change I made was using homemade chicken liver pâté instead of fois gras. It came out beautifully! I served it with shrimp ceviche and a seafood risotto! Will definitely make again!
sarahholahan 4y ago

This Beef Wellington recipe is rich, complex and makes a very impressive main course that just screams luxurious. The tender cut of beef tenderloin (Chateaubriand) was cooked until perfectly pink and juicy inside a buttery, flaky package of puff pastry with an internal layer of flavor between the meat and the pastry. The earthy mushroom duxelle -- think of a finely diced mix of caramelized mushroom, onion, shallot and garlic -- as well as the deliciousness of foie gras gave a special flavor that's distinct to this dish. While the recipe may seem a bit ambitious or even intimidating, it only requires a little time and patience. It's not that difficult and almost all the prep can be done well in advance, with only the final baking left to the last moment. I used wild mushrooms including morels, rehydrated porcini, as well as some black truffles to add extra depth of flavor. Also, instead of whole foie gras, I used pate de foie gras (goose liver pate). It turned out a little bit of heaven in your mouth. We served this with my grandma's potato gratin, fresh green beans, roasted brussels sprouts and a fine, aged Australian Shiraz.
sgrishka 7y ago

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