Beef Wellington from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 252) by Nagi Maehashi

  • beef tenderloin
  • red wine sauce
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Requires brining for at least 12 hours. Requires 3 hours to prepare. Can substitute white mushrooms or Swiss brown mushrooms for portobello mushrooms, and Dijon mustard for red wine sauce. Can use the book's "Red wine sauce".

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red wine sauce; Creamy mashed potato

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires brining for at least 12 hours. Requires 3 hours to prepare. Can substitute white mushrooms or Swiss brown mushrooms for portobello mushrooms, and Dijon mustard for red wine sauce. Can use the book's "Red wine sauce".

  • jed_zpb1h3 on May 14, 2026

    Labour of love

  • urzulla on July 03, 2025

    Make sure your mushroom duxelle is very dry; use a shallow pot for this process. Also, use good-quality prosciutto; it makes a huge difference.

  • ezwriternc on December 26, 2023

    It was good. Mine did not come up to temperature so i had to put it back in the oven and cook it longer. Also my pastry got soggy on the bottom, but overall it was very good. It was also a lot of work.

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