The enduring popularity of this dish — a fillet of beef tenderloin coated with pâté de foie gras and a duxelles of mushrooms that are then all wrapped in puff pastry — is legendary. It has remained a favorite in Britain and the U.S. for over a century ever since it was created to honor the Duke of Wellington, a hero of the Napoleonic Wars.–Gourmet
- Quick Glance
- 1 H
- 3 H, 30 M
- Serves 8
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Recipe Testers Reviews
I have always had a serious weakness for beef Wellington and this recipe certainly didn't disappoint. The instructions were clear, and the cook times perfect for a medium-rare roast that would make a stunning main at any dinner party. It's a bit of a splurge, but worth every penny!
The initial roast of the meat was accurate at 25 minutes to get a temperature of 110°F (we went a little lower than suggested as we prefer a more rare roast and ultimately this gave us a perfectly medium-rare roast in the end). The meat took 45 minutes to cool and I got 3 tbsp of pan juices.
I served it with roasted potatoes and green beans. A feast!
I feel like beef Wellington is one of those classic dishes that we all know but rarely, if ever, make ourselves. At least I haven't...so what better time to try it out than Christmas? Overall, there isn't much that can go wrong here--beef with the fois gras, buttery mushrooms, and puff pastry is a rich and lovely bite fit for a holiday table.
It took me a little longer to get the beef cooked on the initial round, probably because I roasted it straight out of the fridge, probably 35 minutes or so.
The only change I was dying to make was to add some garlic to any stage of this recipe...even if it was just to the sauce!