Sunchokes are an excellent prebiotic for your gut ...
Thank you so much, Debra!
Debra AtkinsonBest Homemade Toffee Recipe 1 month ago
Excellent site, recipes delicious
Taj1955@hotmail.comAmazing Bruschetta Chicken 2 months ago
Bruschetta chicken
Where or when is the sugar used in the ingredients...
Marina RazoTiropitas: Phyllo Cheese Triangles 2 months ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 2 months ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 2 months ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 3 months ago
Trevor WestChicago Hot Dogs Recipe 3 months ago
Would like to make these a couple of times over th...

Easy Classic Beef Wellington

Blossom Lady
Mar 18, 2022 10:09 PM
Easy Classic Beef Wellington

A classic of British cuisine, beef Wellington takes its name after the Duke of Wellington and has graced British tables ever since. The recipe is based on a classic French boeuf en croûte (beef wrapped in pastry) whence come many recipes of meats cooked "in crusts". Although you could make the puff pastry from scratch, using ready-to-bake pastry is not only a great shortcut but a tasty one. Simply look for an all-butter pastry—that will flake and taste better for sure.

There is no classic Wellington without pâté. In our recipe, famous, earthy duxelle and pate make a mixture to encase the juicy tenderloin. The umami quality of these ingredients brings together the juicy beef flavors with the buttery crust. A drizzle of Madeira sauce can enhance the meat flavors and a side of roasted vegetables and creamy mashed potatoes will make an unforgettable meal.

This elegant dish is delicious, and its beautiful look makes it a great celebratory meal. Although its aspect makes it seem a difficult dish to execute, there is no need to save this classic dish for special occasions only as our easy recipe can help you achieve the perfect golden crust and pink center with just a little attention to detail: make the mushroom pâté mixture, spread it on the puff pastry, place the beef in the center, close, and bake. Easy and delicious.


  • 1 ounce unsalted butter
  • 1 medium yellow onion, finely chopped
  • 5 ounces chestnut mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons flat-leaf parsley, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 1/2 ounces liver pâté
  • 1 pound frozen puff pastry, thawed overnight in the refrigerator
  • 1 tablespoon flour
  • 1 1/2 pounds beef fillet tenderloin
  • 1 large egg, lightly beaten
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Add to bookmarks
Assign tags
No comments