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

5(4 ratings)

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 kcal

Difficulty

Hard

Equipment

0 items

Cost

N/A/serving

Meal Type:

Soup

Main Ingredient:

Beef•Eggs

Occasion:

Weekend Cooking

Mood:

Light & Fresh•Indulgent

Ingredients

Servings

Beef Wellington:

2.5lbs Beef Tenderloin, center-cut

2tbspOlive Oil

Salt and freshly ground black pepper, to taste

1tbspDijon Mustard

1lbCremini Mushrooms, finely chopped

2tbspButter

2cloves Garlic, minced

0.3cupDry Sherry

0.3cupFresh Parsley, chopped

1sheet Frozen Puff Pastry, thawed(14.1 oz)

2largeEggs, beaten

All-purpose flour, for dusting

Mashed Potatoes:

2.5lbs Yukon Gold Potatoes, peeled and quartered

1cupHeavy Cream

0.5cupUnsalted Butter, softened

Salt and freshly ground white pepper, to taste

Steamed Carrots:

1lbCarrots, peeled and sliced

1tbspButter

Salt and freshly ground black pepper, to taste

Madeira Sauce:

2tbspOlive Oil

1Shallot, finely chopped

1tbspAll-purpose Flour

2cupsBeef Broth

0.5cupMadeira Wine

1tbspBalsamic Vinegar

1tbspButter

Salt and freshly ground black pepper, to taste

Total Cost

£0.00

£0.00 per serving

Instructions

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.

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

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

Ingredients