Beef Wellington
Beef Wellington combines tender beef, mushrooms, pâté, and puff pastry.Wrap the prepared tenderloin tightly in pastry and brush with egg yolk.Bake until the pastry is golden and the beef reaches the desired doneness.
Ingredients
For the Beef Wellington
- - 2½ pounds halal-certified beef tenderloin
- - 4 tablespoons unsalted butter softened and divided
- - 2 tablespoons unsalted butter
- - 1 medium onion finely chopped
- - ½ cup fresh mushrooms finely chopped
- - 2 ounces halal-certified alcohol-free beef or chicken liver pâté
- - Salt to taste
- - Freshly ground black pepper to taste
- - 1 package frozen puff pastry about 17.5 ounces, thawed
- - 1 large egg yolk beaten
For the Sauce
- - Reserved beef pan juices
- - 1 can beef broth about 10.5 ounces
- - 2 tablespoons unsweetened red grape juice
- - ½ teaspoon red wine vinegar optional
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the beef tenderloin dry and place it in a baking dish. Spread 2 tablespoons of softened butter evenly over the exterior and season with salt and black pepper.
- Roast for 10–15 minutes, or until the outside develops some color. Remove the tenderloin from the baking dish, reserving any pan juices for the sauce.
- Transfer the beef to a plate and allow it to cool completely before assembling the Wellington.
- Increase the oven temperature to 450°F (230°C).
- Meanwhile, melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and mushrooms and sauté for approximately 5 minutes, or until softened and much of their moisture has evaporated. Remove from the heat and cool completely.
- In a small bowl, combine the halal liver pâté with the remaining 2 tablespoons softened butter. Season lightly with salt and black pepper.
- Spread the pâté mixture evenly over the cooled beef tenderloin. Spoon the cooled mushroom and onion mixture over the top and gently press it into place.
- Roll the thawed puff pastry on a lightly floured surface to approximately ¼-inch thickness.
- Place the prepared beef tenderloin in the center of the pastry.
- Bring the pastry around the beef and firmly seal the edges. Trim excessive overlapping pastry if necessary so the seams don't become too thick.
- Place the wrapped Beef Wellington seam-side down in a baking dish or on a parchment-lined baking sheet.
- Cut a few small slits in the top of the pastry to allow steam to escape. Brush the exterior evenly with beaten egg yolk.
- Bake at 450°F (230°C) for 10 minutes.
- Reduce the oven temperature to 425°F (220°C) and continue baking for approximately 10–15 minutes, or until the puff pastry is deeply golden and the beef reaches your desired safe internal temperature.
- Transfer the Wellington to a cutting board and let it rest before slicing.
- Meanwhile, pour the reserved pan juices into a small saucepan. Add the beef broth, red grape juice, and optional red wine vinegar.
- Bring to a boil and cook for approximately 5 minutes, or until the sauce has reduced slightly and developed a richer flavor.
- Strain the sauce if you prefer a smooth consistency.
- Slice the Wellington carefully with a sharp serrated or carving knife and serve warm with the sauce.
Notes
For a pâté-free version, increase the amount of finely chopped mushrooms and spread a thin, well-cooked mushroom mixture around the beef instead.
When buying puff pastry, check the ingredient list to ensure that all fats, flavorings, and additives are suitable for a halal diet.
Unsweetened red grape juice replaces the red wine traditionally used in the sauce. A tiny amount of red wine vinegar can add acidity without adding alcoholic wine, but it can simply be omitted if preferred.
Serve this puff pastry Beef Wellington with mashed potatoes, roasted potatoes, green beans, asparagus, glazed carrots, or roasted vegetables.
When buying puff pastry, check the ingredient list to ensure that all fats, flavorings, and additives are suitable for a halal diet.
Unsweetened red grape juice replaces the red wine traditionally used in the sauce. A tiny amount of red wine vinegar can add acidity without adding alcoholic wine, but it can simply be omitted if preferred.
Serve this puff pastry Beef Wellington with mashed potatoes, roasted potatoes, green beans, asparagus, glazed carrots, or roasted vegetables.