Beef Wellington Recipe

As much fun as it is to whip up the latest and greatest new recipes you see everywhere, sometimes it’s nice to take a trip back in time and experience a classic dish that will never go out of style. A taste of simpler times is all yours with our beef Wellington recipe! Featuring an impossibly tender chateaubriand roast seasoned to perfection with a classic blend of spices and packed cozily into wonderfully buttery and flaky puff pastry, this dish is sure to give your taste buds an all-inclusive trip in the nostalgia machine.

Why We Love This Seasoned Chateaubriand Recipe

This classic, crowd-pleasing recipe is guaranteed to elevate your dining experience and impress everyone around the table when they see (and taste) the star of the dish: Omaha Steaks Butcher’s Cut Chateaubriand. Our world-famous filet mignon roast is hand-selected by our most experienced master butchers and aged at least 30 days before being double-trimmed to exact specifications. While this exquisite roast is full of flavor all on its own, we’re kicking it up a notch by coating it in Omaha Steaks Seasoning’s mouthwatering combination of garlic, onions, and savory spices for a flawless, luxurious meal.

Before You Start

• Thaw your fork-tender, mouthwatering Omaha Steaks Butcher’s Cut Chateaubriand overnight in the refrigerator for 32 hours, or use the quick-thaw method by placing the vacuum-sealed package in cold water for 2-4 hours, changing the water about every 30 minutes. While your roast is thawing, thaw the puff pastry in the refrigerator for about four hours, or for one and a half hours at room temperature.

Tools You Will Need Before You Start

• 1 Large Sauté or Roasting Pan or Grill
• 1 Small Bowl
• 1 Medium Saucepan
• 1 Baking Sheet
• Whisk
• Pastry Brush
• Meat Thermometer

Omaha Steaks Products Featured in This Recipe

• Omaha Steaks Butcher’s Cut Chateaubriand
• Omaha Steaks Seasoning

Omaha Steaks Butcher's Cut Chateaubriand

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$112.49 | save 50%

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Omaha Steaks Seasoning

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Print Recipe

Beef Wellington

A classic chateaubriand dish guaranteed to elevate your dining experience and impress everyone around the table.

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Main Course

Keyword: Beef Wellington Recipe, Filet Mignon Roast

Servings: 10 servings

Ingredients

• 1 4 lb. Omaha Steaks Butcher's Cut Chateaubriand thawed
• 1/4 cup Omaha Steaks Seasoning
• 1/4 cup vegetable oil
• 8 oz. canned foie gras pâté, found at specialty food stores
• 1 oz. truffle peelings, found at specialty food stores
• 2 lbs. frozen puff pastry dough, thawed
• 2 eggs
• 2 tablespoons water
• 16 oz. mushroom demi-glace, found at specialty food stores

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Remove thawed roast from packaging and lightly pat dry.
• Lightly brush roast with cooking oil.
• Roll the roast in the Omaha Steaks seasoning until all sides are covered.
• Add cooking oil to large sauté or roasting pan and preheat until very hot (using proper ventilation) or, to cook outdoors, preheat grill to high.
• Carefully place roast in pan or on grill and sear for 2-5 minutes on all sides until evenly browned.
• Remove from the pan or grill and cool.
• Spread foie gras pâté over top of roast, then sprinkle with truffles.
• In a separate bowl, whisk egg and water to make an egg wash.
• Roll thawed puff pastry dough into a rectangle approximately 3/16-inch thick and large enough to wrap around entire roast.
• Flip roast and place lengthwise, pâté-side down, in center of pastry.
• Fold pastry ends over and wrap around roast, sealing with egg wash and trimming off any excess pastry.
• Transfer to a baking sheet seam-side down.
• Brush puff pastry surface with the egg wash.
• Bake Wellington for 40-55 minutes, or until the center reaches 125-130 degreesFahrenheit as per a meat thermometer. Let rest for 10 minutes after removing from oven.
• Heat demi-glace in medium saucepan per package directions.
• Carefully slice Wellington into 3/4-1"-thick slices and serve with mushroom demi-glace.

More Chateaubriand Recipes:

• Roasted Chateaubriand with Red Wine Gravy
• Spinach-Pesto Stuffed Chateaubriand
• Bacon-Wrapped Smoked Chateaubriand