Mohamed Shili This delicious Julia Child Beef Wellington is a quick and impressive main dish that’s perfect for special occasions. With tender beef wrapped in golden puff pastry and a rich pâté-mushroom filling, it’s both easy and flavorful. You can easily adjust the ingredients to suit your taste, making it a flexible and satisfying meal.
Ingredients Needed
- 2 ½ pounds beef tenderloin
- 4 tablespoons butter, softened, divided
- 2 tablespoons butter
- 1 onion, chopped
- ½ cup sliced fresh mushrooms
- 2 ounces liver pâté
- Salt and pepper, to taste
- 1 (17.5 oz) package frozen puff pastry, thawed
- 1 large egg yolk, beaten
- 1 (10.5 oz) can beef broth
- 2 tablespoons red wine
How To Make Beef Wellington
- Preheat the Oven: Preheat the oven to 425°F.
- Prepare the Beef: Place the beef tenderloin in a baking dish. Spread 2 tablespoons of softened butter over the beef. Bake for 10 to 15 minutes until browned. Remove the beef from the pan and reserve the pan juices. Allow the beef to cool completely.
- Sauté the Vegetables: Increase the oven temperature to 450°F. Melt 2 tablespoons of butter in a skillet over medium heat. Sauté the chopped onion and mushrooms for about 5 minutes. Remove from heat and let cool.
- Prepare the Pâté Mixture: In a bowl, mix the liver pâté with the remaining 2 tablespoons of softened butter. Season with salt and pepper. Spread this mixture evenly over the cooled beef. Then, top with the sautéed onion and mushroom mixture.
- Wrap the Beef in Puff Pastry: Roll out the puff pastry to about ¼-inch thickness. Place the beef in the center. Fold the pastry over the beef and seal the edges carefully. Place the beef in a baking dish, making sure the seams are not too thick. Cut a few slits in the top of the pastry and brush with the beaten egg yolk.
- Bake the Wellington: Bake the wrapped beef in the preheated oven for 10 minutes. Reduce the oven temperature to 425°F and continue baking for an additional 10 to 15 minutes until the pastry is golden brown. The internal temperature of the beef should be between 122°F and 130°F for medium-rare. Remove from the oven and let rest.
- Prepare the Sauce: While the beef rests, combine the reserved pan juices, beef broth, and red wine in a small saucepan. Bring to a boil and cook for about 5 minutes, or until the sauce slightly reduces. Strain and set aside.
- Serve: Slice the Beef Wellington and serve with the prepared sauce. Enjoy your delicious dish!
Recipe Tips
- Cool the Beef Before Wrapping: After baking the beef, make sure to let it cool completely before wrapping it in puff pastry. This helps prevent the pastry from becoming soggy and ensures the beef stays tender.
- Seal the Pastry Well: When wrapping the beef in the pastry, make sure to seal all edges tightly. This helps the Wellington stay intact during baking and prevents any filling from leaking out.
- Use a Meat Thermometer: To get the perfect medium-rare beef, use a meat thermometer. Aim for an internal temperature of 122°F to 130°F (50°C to 54°C) for best results.
- Let the Wellington Rest: After baking, let the Beef Wellington rest for a few minutes. This allows the juices to redistribute and ensures the beef stays moist.
- Adjust Ingredients for Taste: Feel free to swap the mushrooms or pâté for other ingredients you prefer, like spinach or goat cheese, for a unique twist on this classic dish.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover Beef Wellington in the fridge. Store in an airtight container for up to 3 days.
- Freeze: Wrap leftover Beef Wellington tightly in plastic wrap or foil, then place it in a freezer-safe bag. Freeze for up to 1 month. To thaw, place it in the fridge overnight before reheating.
- Reheating: To reheat leftover Beef Wellington, place it in a preheated oven at 350°F for 10–15 minutes, or until warmed through. This will help keep the puff pastry crispy and the beef tender.
Nutrition Fact
Serving Size: 1 slice (116 grams)
- Calories: 427 kcal
- Total Fat: 32 g
- Saturated Fat: 11 g
- Cholesterol: 96 mg
- Sodium: 400 mg
- Potassium: 311 mg
- Total Carbohydrate: 12 g
- Dietary Fiber: 0.5 g
- Sugars: 0.1 g
- Protein: 22 g
More Julia Child Recipes:
Julia Child Beef Wellington
Description
This delicious Julia Child Beef Wellington is a quick and impressive main dish that’s perfect for special occasions. With tender beef wrapped in golden puff pastry and a rich pâté-mushroom filling, it’s both easy and flavorful. You can easily adjust the ingredients to suit your taste, making it a flexible and satisfying meal.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 425°F.
- Prepare the Beef: Place the beef tenderloin in a baking dish. Spread 2 tablespoons of softened butter over the beef. Bake for 10 to 15 minutes until browned. Remove the beef from the pan and reserve the pan juices. Allow the beef to cool completely.
- Sauté the Vegetables: Increase the oven temperature to 450°F. Melt 2 tablespoons of butter in a skillet over medium heat. Sauté the chopped onion and mushrooms for about 5 minutes. Remove from heat and let cool.
- Prepare the Pâté Mixture:In a bowl, mix the liver pâté with the remaining 2 tablespoons of softened butter. Season with salt and pepper. Spread this mixture evenly over the cooled beef. Then, top with the sautéed onion and mushroom mixture.
- Wrap the Beef in Puff Pastry: Roll out the puff pastry to about ¼-inch thickness. Place the beef in the center. Fold the pastry over the beef and seal the edges carefully. Place the beef in a baking dish, making sure the seams are not too thick. Cut a few slits in the top of the pastry and brush with the beaten egg yolk.
- Bake the Wellington: Bake the wrapped beef in the preheated oven for 10 minutes. Reduce the oven temperature to 425°F and continue baking for an additional 10 to 15 minutes until the pastry is golden brown. The internal temperature of the beef should be between 122°F and 130°F for medium-rare. Remove from the oven and let rest.
- Prepare the Sauce: While the beef rests, combine the reserved pan juices, beef broth, and red wine in a small saucepan. Bring to a boil and cook for about 5 minutes, or until the sauce slightly reduces. Strain and set aside.
- Serve: Slice the Beef Wellington and serve with the prepared sauce. Enjoy your delicious dish!
Notes
- Cool the Beef Before Wrapping: After baking the beef, make sure to let it cool completely before wrapping it in puff pastry. This helps prevent the pastry from becoming soggy and ensures the beef stays tender.
- Seal the Pastry Well: When wrapping the beef in the pastry, make sure to seal all edges tightly. This helps the Wellington stay intact during baking and prevents any filling from leaking out.
- Use a Meat Thermometer: To get the perfect medium-rare beef, use a meat thermometer. Aim for an internal temperature of 122°F to 130°F (50°C to 54°C) for best results.
- Let the Wellington Rest: After baking, let the Beef Wellington rest for a few minutes. This allows the juices to redistribute and ensures the beef stays moist.
- Adjust Ingredients for Taste: Feel free to swap the mushrooms or pâté for other ingredients you prefer, like spinach or goat cheese, for a unique twist on this classic dish.
Julia Child Beef Wellington
