Beef Wellington

Guide Note

Beef Wellington is a cut of tenderloin, spread with a covering or mushrooms, chicken and other fillings, then wrapped and baked in a puff pastry.

Different sizes of fillet may be used based on servings needed. For a large party, the entire loin can be wrapped, baked, then sliced. For smaller servings, the loin can be sliced into medium-sized filets and wrapped individually.

Fast Facts

1. Named after Arthur Wellesley, First Duke of Wellington
2. First modern printed recipe: The New York Times Cookbook, 1966
3. Favored by Richard Nixon
4. Frequently served in Gordon Ramsay restaurants

• 1.5-2 lbs of beef tenderloin
• 1/2 cup of chopped mushrooms
• 2-3 ounces of liver pate or sliced chicken
• 1 package of frozen puff pastry
• 1 beaten egg
• 2 tablespoons of sherry or red wine
• 1 chopped onion
• Butter, salt, pepper

1. Rub the meat with butter and bake it in a pre-heated 400 degree oven for 15 minutes.
2. Saute the onion and mushrooms in olive oil or butter for a few minutes.
3. Remove the beef and spread with chicken or pate, butter, and the vegetables.
4. Roll the beef within the pastry. Seal together the edges and brush with the beaten egg.
5. Bake at 425 degrees for 20-25 minutes
6. The wellington can be sliced into individual portions and served. Drizzle each serving with the wine.