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A dish from Robert Carrier

Beef Wellington

Beef fillet coated in pâté and duxelles, wrapped in pastry, and baked until the crust is golden.

Serves 6

By Robert Carrier

Carrier popularized beef Wellington in Britain, and his version is the grand one: a whole fillet seared, spread with pâté and mushroom duxelles, wrapped in pastry, and carved at the table. It is a dish built for a celebration.

Ingredients

Produce

  • 1 lb mushrooms

Meat & Poultry

  • 2 lb beef fillet

Dairy & Eggs

  • 1 egg
  • 2 tbsp butter

Frozen

  • 1 sheet puff pastry

Other

  • 1/2 cup pâté

Method

  1. Sear the fillet all over in butter and let it cool completely.

  2. Chop the mushrooms finely and cook them in butter until dry, then season them well.

  3. Spread the pâté and then the duxelles over the beef, wrap it tightly in the pastry, and seal the edges with beaten egg.

  4. Brush with egg wash and bake at 425°F for about thirty minutes, until the pastry is golden and the beef is rare. Rest before carving.

Adapted from Great Dishes of the World. View a published recipe at NYT Cooking (opens in a new tab)

Served at

A Christmas rehearsal in London · London, England

More by Robert Carrier

Chicken Kiev

Mousse au Chocolat