Photo: Lily Banse
Classic Beef Wellington Recipe
16 ingredients
2 hr 40 min
6 to 8 servings
openrecipes
Beef tenderloin, pâté, mushroom duxelles, and prosciutto, wrapped in a puff-pastry blanket.
Estimated Nutrition (whole recipe, rough)
1460
Calories
99g
Protein
65g
Fat
111g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Water | not in our table | 0 |
| Liver | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 ounce dried porcini mushrooms (about 1/2 cup)
- 1/2 cup boiling water
- 1 (2- to 3-pound) center-cut beef tenderloin roast, trimmed
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 medium shallots, finely chopped
- 2 medium garlic cloves, finely chopped
- 8 ounces cremini mushrooms, trimmed and finely chopped
- 2 teaspoons finely chopped fresh thyme leaves
- 6 ounces chicken or duck liver pâté, such as our
- , at room temperature
- 6 ounces thinly sliced prosciutto
- 1 (14- to 16-ounce) package all-butter puff pastry, thawed in the refrigerator if frozen
- All-purpose flour, for dusting
- 1 large egg, lightly beaten
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes