Beef Wellington with Mushroom Pâté

07 May

If you have been following along on my blogging journey, you have likely picked up on the fact that one of our favourite restaurants is The Keg. We really enjoy their steaks, they are always perfect, and not having a BBQ is a great excuse to go out for a delicious steak dinner.

One weekend, we decided to try to do steaks in the apartment. Now, we could have used our grill pan, but we wanted to try something different. So, to the internet I went, looking for steak dinner ideas. When I saw Beef Wellington turn up in my search results, I saw this as a real possibility.

Now, true Beef Wellington is filet steak coated with pâté de foie gras and duxelles (a mixture of mushrooms, shallots, butter and herbs). I have had pâté de foie gras before, and I have to admit, I am not a real fan. You would think with the amount of bacon that I eat that I would love the richness of foie gras, but it is a bit too rich for me.

The recipe I decided on was for individual beef wellingtons with a mushroom pâté. Instead of foie gras you make a paste out of mushrooms, shallots and port. That I can handle.

To add my own spin, I (of course) wrapped the steak in bacon as well as coated it with the mushroom pâté and wrapped it in puff pastry.

This dish turned out perfect! What I loved about it is that a lot of it can be done in stages. I seared the steak and cooked the bacon earlier in the day. Once it was cooled, I wrapped it in the puff pastry and put it in the fridge. When it came time to cook dinner, I preheated the oven, and put the already wrapped steak in for exactly 19 minutes. As you can see from the pictures, it turned out a perfect medium-rare steak. Yum!

Now, don’t get me wrong, we still love going out for a steak dinner, but if you were having company over, this is a pretty impressive dish to prepare. The steaks are a bit on the pricey side, but not as expensive as going out for steak.

So, my suggestion is to call up some friends, invite them over for a delicious dinner of Beef Wellington and serve up some Dirty Martinis while your steaks are cooking in the oven.

We are already thinking of how we will prepare this next time. We are going caramelize onions and place that on-top of the steak along with the mushroom pâté. Of course we will wrap the steak in bacon, and serve the finished pastry wrapped steak with a Port and Cherry Sauce.

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Adapted from: – Individual Beef Wellington with Mushroom Pâté


  • 2 tbsp butter
  • 2 shallots, chopped
  • 1 cup cremini and shitake mushrooms, diced
  • 2 ounces red port
  • 2 ounces whipping cream
  • Salt and Pepper
  • 2 strips of bacon, cooked
  • 1 beef tenderloin steak
  • 2 tbsp olive oil
  • 1 sheet puff pastry
  • 1 egg, beaten


  1. For the mushroom pâté.  Place butter and shallots in a large sauté pan and cook over high heat until shallots soften.  Add mushrooms and continue to cook until mushrooms begin to soften and reduce.  Add port and allow liquid to reduce until almost dry.  Add cream and reduce again until almost dry.
  2. Transfer mushroom mixture to food processor and pulse until mixture is smooth.  Taste, adjust seasoning with salt and pepper and transfer to shallow container to refrigerate till completely chilled.
  3. For the steak.  Season beef with salt and pepper.  Heat olive oil in large sauté pan.  Place steak in pan and brown each side until slightly crusty on all sides (do not overcook).  Remove beef from pan and place in refrigerator to cool completely.
  4. Cook strips of bacon to desired consistency, and wrap them around cooled steak.  Place back in fridge.
  5. Preheat oven to 400°F.  Cut puff pastry sheet generously, so that it will wrap around your steak.  Spread cooled mushroom mixture on top of steak (which is placed on-top of puff pastry) and then wrap the pastry completely around the steak.  Brush with beaten egg.
  6. Place pastry wrapped steak on a cooked sheet and place in oven for 18-20 minutes, or until pastry is golden brown.
  7. Allow steak to rest for 5-10 minutes before slicing.
  8. Enjoy your steak night!
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Posted by on May 7, 2012 in Bacon, Beef, Entrée


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