Easy Beef Wellington With Beef Gravy | Wild Fork
Wrap tender beef in puff pastry with mushrooms and serve with luxurious beef gravy. Discover an approachable Beef Wellington recipe perfect for an elevated hosting experience.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wildforkfoods.com.
Ingredients
- 1 Boneless Beef Peeled Tenderloin, thawed
- To Taste Coarse Sea Salt
- 2 Tbsp. Butter
- 2 LBS. Frozen Puff Pastry Sheets
- 1 Egg Mixed with ¼ Cup Water
- WFF Himalayan Pink Salt, to taste
- Mushroom Duxelle:
- 3 LBS. Fresh Mushrooms
- ½ Cup Shallots, chopped
- ¼ Cup Cognac or Brandy
- 4 oz. Duck, Goose or Chicken Liver Pâté
- ¼ Cup Breadcrumbs
- 2 Tbsp. Fresh Parsley, chopped
- Freshly Ground Black Peppercorns, to taste
- 2 cups Beef Stock
- 2 tsp. Cornstarch
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