Beef Wellington


This recipe is also served with a brown sauce. Find the recipe for this in The Unofficial Mad Men Cookbook.


  • Beef
  • 1 sheet Puff Pastry (you could make your own or use Pepperidge Farms)
  • 1 3-pound beef tenderloin OR 1 3-pound bottom roast
  • 2 tablespoons butter, softened
  • 1 teaspoon salt
  • 1/3 teaspoon ground pepper
  • 1 egg with 1 tablespoon water for egg wash

Mushroom Filling

  • 1 pound fresh mushroom, finely chopped
  • 1/2 cop chopped onion
  • 1/2 cup sherry or red wine
  • 1/4 cup butter
  • 1/4 cup parsley, chopped
  • 1/2 pound pate (won’t be used in mushroom filling but applied to beef before covering with mushrooms)


  1. Preheat oven to 425 degrees.
  2. Rub filet/roast with butter and seasoning.
  3. Place on a rack in shallow pan and bake for 20 minutes.
  4. Remove filet to cooling rack and let stand still until cool, about 30 minutes. Pat with paper towel.
  5. To make mushroom filling (duxelles), combine all ingredients except pate in small skillet and cook until onion is tender and all liquid is absorbed.
  6. Roll pastry onto aluminium foil into 18×12-inch rectangle. Plate filet top down int he middle. Spread pate in a thin layer all over the beef. Then layer mushroom filling leaving a small margin around the sides.
  7. Draw the long sides up to overlap on the bottom of the filet. Brush with egg wash to seal and brush egg wash over top and sides of pastry.
  8. Reduce oven to 400 degrees. Using foil transfer the beef and place pastry seam side down on baking sheet. Remove foil and bake for 30 minutes until golden brown with a medium rare temperature for the meat.
  9. Allow to cool for 15 minutes and then serve.