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Beef Wellington Recipe with Golden Puff Pastry

Beef Wellington wraps tender beef, mushrooms, and pâté in puff pastry.
Bake until the pastry is crisp and beautifully golden.
Serve sliced with a rich alcohol-free beef sauce.
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Prep Time 30 minutes
Course Main Course
Cuisine British-inspired

Ingredients
  

  • 2 ½ pounds beef tenderloin
  • 4 tablespoons softened butter divided
  • 2 tablespoons butter
  • 1 onion finely chopped
  • ½ cup fresh mushrooms sliced
  • 2 ounces halal beef or chicken liver pâté
  • Salt to taste
  • Black pepper to taste
  • 1 17.5-ounce package frozen puff pastry, thawed
  • 1 large egg yolk beaten
  • 1 10.5-ounce can halal beef broth
  • 2 tablespoons red grape juice
  • 1 teaspoon balsamic vinegar

Instructions
 

  • Preheat the oven to 425°F (220°C). Place the beef tenderloin in a baking dish and spread 2 tablespoons of softened butter evenly over the surface.
  • Roast the tenderloin for 10–15 minutes, until lightly browned. Remove the beef from the baking dish, reserving the pan juices for the sauce. Transfer the beef to a plate and allow it to cool completely.
  • Increase the oven temperature to 450°F (230°C).
  • Melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and sliced mushrooms. Sauté for about 5 minutes, or until softened and most of the excess moisture has cooked away. Remove from the heat and cool.
  • In a small bowl, combine the halal pâté with the remaining 2 tablespoons of softened butter. Season lightly with salt and black pepper.
  • Spread the pâté mixture evenly over the cooled tenderloin. Spoon the mushroom and onion mixture over the beef, pressing it gently into place.
  • Roll the thawed puff pastry to approximately ¼-inch thickness. Place the prepared tenderloin in the center.
  • Fold the pastry around the beef and seal the edges securely. Avoid creating excessively thick pastry seams. Place the wrapped tenderloin seam-side down in a baking dish or on a lined baking sheet.
  • Cut a few small slits into the top of the pastry to allow steam to escape. Brush the surface evenly with beaten egg yolk.
  • Bake for 10 minutes at 450°F (230°C). Reduce the oven temperature to 425°F (220°C) and continue baking for approximately 10–15 minutes, or until the pastry is deeply golden and crisp. For medium-rare beef, check the center with an instant-read thermometer and account for a small temperature rise while resting.
  • Remove the Wellington from the oven and allow it to rest before slicing.
  • Meanwhile, prepare the alcohol-free sauce. Pour the reserved beef juices into a small saucepan and add the halal beef broth, red grape juice, and balsamic vinegar.
  • Bring the sauce to a boil, then simmer until slightly reduced, about 5 minutes. Strain if desired.
  • Slice your Beef Wellington Recipe carefully with a sharp knife and serve warm with the reduced sauce.

Notes

For a deeper mushroom flavor, finely chop the mushrooms instead of simply slicing them. This produces a more traditional, compact mushroom layer that sits neatly around the tenderloin.
Red grape juice combined with a little balsamic vinegar provides sweetness, acidity, and depth without using red wine. Additional beef broth can be substituted if you prefer a less sweet sauce.
Serve this puff pastry beef wellington with roasted potatoes, mashed potatoes, green beans, asparagus, glazed carrots, or a crisp green salad.
Allow the Wellington to rest before cutting. Use a sharp or gently serrated knife and avoid pressing down heavily, which can crush the delicate pastry.