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Beef Wellington is a beef tenderloin coated with mushrooms, onions, and liver. Puff pastry encases the beef Wellington, making the outside buttery and crispy. When shopping for this beef Wellington recipe, look for duck liver, chicken liver, or peppercorn mousse in specialty-food shops.

Source: Martha Stewart Living, December 2000



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How would you rate this recipe?
  • Rod Nettle
    8 FEB, 2013
    Good recipe but hard to do with only imperial sizes and weights. Do it in Metric; it is only those lunatic Americans who use British Imperial measurement. Even the British stopped using it!!
    • eileenross7424726
      17 DEC, 2016
      "lunatic Americans" eh? No need to act like such a jerk. You must be from Canada.
  • Kmartha
    23 DEC, 2008
    We love this recipe too! It is so elegant but so so easy!
  • JacquiRenee
    21 DEC, 2008
    I, too, have made Martha's Beef Wellington several times for Christmas dinner and it is always a huge hit! Delicious, decadent, fancy, but really not that complicated to make. Fantastic!
  • adozeneggs
    29 DEC, 2007
    We have had this for Christmas every year for the past 7 years. It always comes out perfectly. My husband sears the meat and prepares the mushroom mixture a day in advance. It doesn't take too long to make and is a truly special and delicious treat.
  • WhidbeyIslander
    19 DEC, 2007
    Martha's Beef Wellington takes multi day preparation, but is well worth it. Our family votes it the unamimous number one choice for Christmas dinner. We used a mushroom pate instead of the duck liver as called for in the recipe. It was as rich and decadent as anyone could wish.

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