Beef Wellington with Creamy Mashed Potatoes, Steamed Carrots, and Rich Madeira Sauce

A classic Beef Wellington, featuring a tender beef tenderloin encased in flaky puff pastry, served with creamy mashed potatoes, tender steamed carrots, and a decadent Madeira sauce.

Prep Time

60 minutes

Total Time

2 hours

Calories

1228

Level

Hard

Yields

6 servings

Cost

£13.17

Meal Type:

Dinner

Cuisine:

British

Main Ingredient:

Beef•Eggs

Occasion:

Weekend Cooking

Mood:

Comfort Food•Light & Fresh•Indulgent

Ingredients

Servings

Beef Wellington:

2.5lbs Beef Tenderloin, center-cut

£62.50

2tbspOlive Oil

£0.50

Salt and freshly ground black pepper, to taste

£0.20

1tbspDijon Mustard

£0.15

1lbCremini Mushrooms, finely chopped

£2.50

2tbspButter

£0.25

2cloves Garlic, minced

£0.10

0.3cupDry Sherry

£1.00

0.3cupFresh Parsley, chopped

£0.40

1sheet Frozen Puff Pastry, thawed(14.1 oz)

2largeEggs, beaten

£0.60

All-purpose flour, for dusting

£0.05

Mashed Potatoes:

2.5lbs Yukon Gold Potatoes, peeled and quartered

£1.50

1cupHeavy Cream

£1.20

0.5cupUnsalted Butter, softened

£0.50

Salt and freshly ground white pepper, to taste

£0.20

Steamed Carrots:

1lbCarrots, peeled and sliced

£0.40

1tbspButter

£0.25

Salt and freshly ground black pepper, to taste

£0.20

Madeira Sauce:

2tbspOlive Oil

£0.50

1Shallot, finely chopped

£0.30

1tbspAll-purpose Flour

£0.05

2cupsBeef Broth

£1.00

0.5cupMadeira Wine

£4.00

1tbspBalsamic Vinegar

£0.20

1tbspButter

£0.25

Salt and freshly ground black pepper, to taste

£0.20

Total Cost

£79.00

£13.17 per serving

The Method

1
Beef Wellington:
2
Preheat oven to 400°F (200°C).
3
Season beef tenderloin with salt and pepper.
4
Heat olive oil in a large skillet over high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from skillet and let cool slightly.
5
Brush the beef with Dijon mustard.
6
In the same skillet, melt butter over medium heat. Add mushrooms and garlic and cook until softened and browned, about 8-10 minutes. Stir in sherry and parsley. Cook until the liquid has evaporated. Season with salt and pepper. Let cool.
7
On a lightly floured surface, roll out the puff pastry to a 1/4-inch thickness. Spread the mushroom mixture evenly over the pastry.
8
Place the beef on top of the mushroom mixture. Wrap the pastry around the beef, sealing the edges tightly with egg wash. Trim any excess pastry.
9
Brush the entire Wellington with egg wash. Score the top of the pastry with a sharp knife.
10
Bake for 35-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare.
11
Let rest for 10 minutes before slicing and serving.
12
Mashed Potatoes:
13
Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
14
Drain the potatoes and return them to the pot. Mash with a potato masher or ricer.
15
Heat heavy cream in a separate saucepan. Gradually add the warm cream and butter to the mashed potatoes, mixing until smooth and creamy. Season with salt and white pepper.
16
Steamed Carrots:
17
Place carrots in a steamer basket over boiling water. Cover and steam until tender-crisp, about 8-10 minutes.
18
Toss steamed carrots with butter, salt, and pepper.
19
Madeira Sauce:
20
Heat olive oil in a saucepan over medium heat. Add shallots and cook until softened, about 3-5 minutes.
21
Stir in flour and cook for 1 minute.
22
Gradually whisk in beef broth and Madeira wine. Bring to a simmer and cook until the sauce has thickened, about 10-15 minutes.
23
Stir in balsamic vinegar and butter. Season with salt and pepper.
24
To Serve:
25
Slice the Beef Wellington and serve with mashed potatoes, steamed carrots, and Madeira sauce.

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My Notes

Nutrition Information

Nutrition per serving (250g)

1228 kcal / 5141 kJ

Carbs

40g

15% of RDA

Fat

88g

126% of RDA

Protein

56g

112% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

39 g

195% of RDA

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Dessert

Sticky Toffee Pudding with Salted Caramel Sauce and Clotted Cream

A classic British dessert featuring a moist sponge cake, rich toffee sauce, and creamy clotted cream. The salted caramel adds a delightful balance to the sweetness.

55 minutes

4 servings

Medium

"A classic British dessert, Sticky Toffee Pudding provides a comforting and indulgent finish that perfectly complements the savory richness of the Beef Wellington. The warm, moist cake, the decadent toffee sauce, and the cool clotted cream create a symphony of textures and flavors that build upon the theme of comfort food while providing a sweet counterpoint to the main course. The touch of salt in the caramel balances the sweetness."