• Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protien
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Beef Wellington
    Lost? Site Map
    • Font Size:
    • A
    • A
    • A

    Beef Wellington

    Rate it! | Read 5 Reviews

    No photos yet!

    Add Your Photos
    Add This Recipe To:

    Ingredients:

    Servings:

    0

    Directions:

    Prep Time: 1 hr

    Total Time: 3 hrs

    1. 1 Place meat on a rack in a shallow roasting pan.
    2. 2 Insert meat thermometer.
    3. 3 Roast in 425 degree oven for about 45 minutes or until thermometer reads 130 degrees.
    4. 4 Remove from pan, cover and refrigerate while preparing pastry.
    5. 5 Reserve drippings.
    6. 6 For pastry, combine 2 cups flour and salt.
    7. 7 Cut in shortening until pieces are the size of small peas.
    8. 8 Add 1/3 to 1/2 cup cold water, 1 tablespoon at a time, tossing with a fork until all is moistened.
    9. 9 Form into a ball.
    10. 10 On a floured surface roll into a 14x12 inch rectangle.
    11. 11 If using pate, spread onto the pastry to within 1/2 inch of edges.
    12. 12 Center meat on top of the pastry.
    13. 13 Wrap pastry around the meat, overlapping the long edges.
    14. 14 Brush with egg and seal.
    15. 15 Trim excess pastry from the ends.
    16. 16 Fold up over the meat, sealing edges.
    17. 17 Brush with egg.
    18. 18 Place seam side down on a greased baking sheet.
    19. 19 Bake in a 425 oven for 35 minutes.
    20. 20 To make gravy, in a saucepan heat and stir reserved drippings with 1 1/2 cups water and bouillon until granules dissolve.
    21. 21 Combine 1/2 cup cold water with 1/4 flour.
    22. 22 Stir into hot bouillon mixture.
    23. 23 Stir in burgundy and basil.
    24. 24 Cook and stir until thickened and bubbly.
    25. 25 Season to taste with salt and pepper.
    26. 26 Pass with meat.
    1. ? Have a question about this recipe? Ask the community.

    Spot an error? Submit a correction.

    Print This Recipe

    Low Fat Ground Beef Wellingtons. Recipe by mickeydownunder

    Ratings & Reviews:

    • on October 18, 2009

      Had to use filet mignons instead of beef tenderloin; that being said the recipe is flawless. Made crust as directed and it came out great. Cooked steaks together in dough to try to replicate original recipe. Played with gravy since I didn't have the right amount of drippings, and that came out good.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on February 01, 2007

      I initially tried this recipe with red wine vinegar (and my beef was chopped up fajita style) and thought it was scrumptious! I will definitely cook it regularly, but with the real stuff! My only tip would be to make sure you roll the dough out evenly and make sure it's thin. I'm not sure how this will turn out, but I'm going to see how a little beef gravy tastes mixed in with the meat before it's baked

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on December 29, 2005

      This was great; I used Puff pastry shells, defrosed and rolled into one that would fit the tenderloin,and made my own liver pate, enough for the recipe and also for an appetizer. Thank you

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on June 04, 2005

      This was beautiful. I managed to ruin the gravy somehow so I didn't use it - was beautiful without it. Next time I'll make it I'll try the gravy again and see how I go. Fantastic meal.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on April 12, 2004

      We used 2 single 5 oz. filets & pre-made phyllo dough for the pastry. We pan-seared the filets to a medium rare, instead of roasting in the oven. The outcome was great! The sauce was quick to make and DELICIOUS. We were amazed at how elegant yet simple this recipe was. Thank you for sharing a lovely recipe we will definitely use again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    About This Recipe

    Beef Wellington

    on December 26, 2001
    ID #16280

    Very elegant roast with a lot of flavor for dinner guests or your family.

    Contact This Chef Favorite This Chef

    Photos

    • Photos from Recipes Like This
      • Easy Individual Beef Wellingtons
      • Individual Beef Wellington
      • Low Fat Ground Beef Wellingtons
      • Individual Beef Wellington W/ Mushroom Pate
      • Individual Beef Wellington
      • Individual Beef or Scallop Wellingtons - Rachael Ray

    Nutrition Facts

    Beef Wellington

    Serving Size: 1 (318 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 777.8
     
    Calories from Fat 472
    60%
    Total Fat 52.5 g
    80%
    Saturated Fat 18.0 g
    90%
    Monounsaturated Fat 22.0 g
    110%
    Polyunsaturated Fat 6.0 g
    30%
    Trans Fat 0.0 g
    0%
    Cholesterol 172.6 mg
    7%
    Sodium 257.3 mg
    10%
    Potassium 668.9 mg
    19%
    Magnesium 52.7 mg
    2%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 0.8 g
    3%
    Protein 46.9%
    93%
    Detailed Nutrition Values About Nutrition Info

    Summer Grilling Headquarters

    Our one-stop shop has all our favorite grilled recipes -- with so many winners, your BBQ will sizzle all summer long. Fire it up »

    Advertisement