Easy Beef Wellington (Beef Wrapped in Pastry)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
35 mins
-
Additional Time
15 mins
-
Total Time
1 hr 35 mins
-
Servings
6 servings
-
Calories
261 kcal
-
Course
Main Course
-
Cuisine
British
Easy Beef Wellington (Beef Wrapped in Pastry)
Report
Delicious beef roast with pate and mushroom duxelle wrapped in puff pastry and baked to flaky, buttery perfection.
Share:
Ingredients
- 1 package Puff Pastry
- 1 eye of round beef roast or similar beef roast
- 6 oz package of duck liver pate
- 6 oz cremini mushrooms
- 1 medium shallot
- 1 tablespoon of butter
- 1 teaspoon of olive oil
- 1 tablespoon of Chives
- 4 garlic cloves
Instructions
- Remove your beef roast from the refrigerator and allow to come to room temperature.
- Pre-heat your oven to 425oF
- Chop your mushrooms and finely dice the shallot and garlic cloves
- Saute the mushrooms and shallots butter and olive oil on medium-low heat until they begin to soften. Add the garlic and chives and cook until the mixture is completely soft and beginning to brown.
- In a large skillet over high heat, brown your roast on all sides with a tablespoon of olive oil. You’re trying to develop the Maillard reaction on the outside of the roast, not cook it fully.
- When all sides are browned, remove from the hot pan and allow to cool for 5-7 minutes.
- On a floured surface, roll out your puff pastry to a large rectangle, big enough to cover your roast completely.
- Beat your egg thoroughly, and set aside while you prepare the Wellington.
- Using a spoon, spread out the duck pate on the pastry in a rectangle to cover the roast.
- Spread your mushroom mixture on top of the pate.
- Place the roast, upside down on top of the pate and mushroom mixture, and begin to fold over the edges of the pastry to cover the roast. Use your fingers and a little water to crimp the pastry. Use a knife to trim off the excess pastry on the ends.
- Roll out the excess pastry and cut out three leaves or other decorative elements to place on top of your Wellington.
- Brush the fully assembled Wellington with egg wash.
- Bake in a 425oF oven for 35-45 minutes depending on the size of your roast. Your Roast is fully cooked when the pastry is golden brown and delicious and the beef has reached an internal temperature of 135oF.
- Remove from the oven and allow to rest for 10-15 minutes before slicing to serve.
Nutrition Information
Show Details
Serving
1g
Calories
261kcal
(13%)
Carbohydrates
7g
(2%)
Protein
13g
(26%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
12g
Cholesterol
76mg
(25%)
Sodium
244mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 261kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 76mg | 25% |
| Sodium | 244mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
