A beef Wellington recipe built around a 2½-pound beef tenderloin serves eight and is presented as suitable for holiday entertaining. The dish wraps the tenderloin in puff pastry over a mushroom-onion-pâté filling and is served with a sauce made from beef broth and red wine. The recipe states the beef is best served medium-rare.
The recipe lists a prep time of 30 minutes, a cook time of 40 minutes and a total time of 1 hour 10 minutes. Ingredients include 2½ pounds beef tenderloin, 4 tablespoons softened butter divided, 2 tablespoons butter, one chopped onion, ½ cup sliced fresh mushrooms, 2 ounces liver pâté, salt and pepper, a 17.5-ounce package of frozen puff pastry, one large beaten egg yolk, a 10.5-ounce can of beef broth and 2 tablespoons red wine.
Browning and cooling the tenderloin
The oven is preheated to 425 degrees F (220 degrees C). 
The tenderloin is placed in a baking dish and 2 tablespoons of softened butter are spread over the beef. 
It bakes until browned, 10 to 15 minutes. The beef is removed, pan juices are reserved and the beef is allowed to cool completely. The oven temperature is then increased to 450 degrees F (230 degrees C). 
Building the mushroom-pâté layer
Two tablespoons of butter are melted in a skillet over medium heat, and the onion and mushrooms are sautéed for 5 minutes. The mixture is removed from the heat and cooled. 
Pâté and the remaining 2 tablespoons of softened butter are mixed in a bowl and seasoned with salt and pepper. The pâté mixture is spread over the beef, then topped with the onion and mushroom mixture. 
Wrapping and baking in puff pastry
The puff pastry dough is rolled to about ¼-inch thickness, and the beef is placed in the center. 
The edges are folded up and sealed, taking care that the seams are not too thick. The beef is placed in a 9x13-inch baking dish, a few slits are cut in the top of the dough and the pastry is brushed with egg yolk. 
It bakes for 10 minutes, then the heat is reduced to 425 degrees F (220 degrees C) and baking continues until the pastry is a rich, golden brown, 10 to 15 minutes. An instant-read thermometer inserted into the center should read between 122 and 130 degrees F (50 to 54 degrees C) for medium rare. The dish is set aside to rest. 
Making the red wine sauce
The reserved pan juices are placed in a small saucepan over high heat. Beef broth and red wine are stirred in, and the mixture is boiled until slightly reduced, about 5 minutes. It is strained and served with the beef. The recipe instructs serving the dish hot. Nutrition facts per serving list 744 calories, 57 grams of fat, 30 grams of carbohydrates and 26 grams of protein.
Editorial Notes