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    You are in: Home / Recipes / Beef Wellington Recipe
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    Beef Wellington

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs

    2 hrs

    Karen From Colorado's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Browse Our Top Roast Beef Recipes

    Ratings & Reviews:

    • on April 12, 2004

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2009

      55

      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

      45

      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

    Read All Reviews (5)

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    Nutritional Facts for Beef Wellington

    Serving Size: 1 (319 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%
    Cholesterol 172.6 mg
    57%
    Sodium 257.3 mg
    10%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.1 g
    0%
    Protein 46.9 g
    93%

    The following items or measurements are not included:

    all-purpose flour

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