Beef Wellington Pie

Beef Wellington Pie is the ultimate special occasion dish. This recipe transforms the classic Beef Wellington into a shareable pie format, making it easier to serve while maintaining all the luxurious flavors and textures. Tender beef is combined with earthy mushroom duxelles and rich pâté, all wrapped in crisp, golden puff pastry.

This is not a weeknight dinner recipe - it’s an investment of time and attention that pays off with impressive results. It’s perfect for dinner parties, holiday celebrations, or when you want to treat yourself to something truly special.

At Andy’s Pie, we offer this as a premium seasonal item, and it sells out quickly. Now you can recreate this restaurant-quality dish at home.

Ingredients

For the Filling:

• 1.5 lbs beef tenderloin or sirloin, cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 lb mushrooms (cremini or button), finely chopped
• 3 tablespoons unsalted butter
• 2 shallots, minced
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 1/2 cup dry red wine
• 1/3 cup chicken or beef stock
• 4 oz pâté or liver mousse
• 2 tablespoons Dijon mustard

For the Pastry:

• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 2 tablespoons milk

Instructions

1. Sear the beef: Season beef cubes generously with salt and pepper. Heat olive oil in a large skillet over high heat. Sear beef in batches until browned on all sides but still rare in the center, about 2 minutes per batch. Transfer to a plate and let cool.

2. Make mushroom duxelles: In the same skillet, melt butter over medium-high heat. Add shallots and cook for 2 minutes. Add mushrooms and cook, stirring occasionally, until all liquid has evaporated and mushrooms are deeply browned, about 15-20 minutes. Add garlic and thyme, cook for 1 minute. Deglaze with wine and stock, cooking until liquid is absorbed. Season with salt and pepper. Let cool completely.

3. Prepare the beef: Once beef is cool, toss with Dijon mustard until coated. Set aside.

4. Assemble the pie: Preheat oven to 400°F (200°C). Roll out one sheet of puff pastry and fit into a 9-inch deep-dish pie pan, letting excess hang over the edges. Spread pâté evenly over the bottom. Layer half the mushroom duxelles over the pâté. Arrange beef cubes on top. Cover with remaining duxelles.

5. Top with pastry: Roll out the second sheet of puff pastry and place over the filling. Trim excess, leaving a 1-inch overhang. Fold edges under and crimp to seal well. Cut several vents in the top to allow steam to escape. Use excess pastry to create decorative cut-outs if desired.

6. Apply egg wash: Whisk together egg and milk. Brush generously over the entire top of the pie.

7. Bake: Place pie on a baking sheet and bake for 35-45 minutes until the pastry is deep golden brown and puffed. If the edges brown too quickly, cover with aluminum foil.

8. Rest and serve: Let the pie rest for 10 minutes before slicing. Serve hot with a side of creamy mashed potatoes and steamed green beans.

Tips & Tricks

• Use quality beef: This is the star of the dish, so splurge on good quality, tender beef.
• Dry the mushrooms: The key to good duxelles is cooking out all the moisture. Be patient and let them brown deeply.
• Keep pastry cold: Work quickly and keep the puff pastry as cold as possible for maximum puffiness.
• Don’t skip the rest time: Letting the beef rest before assembling prevents excess liquid from making the pastry soggy.
• Make components ahead: The mushroom duxelles can be made a day in advance and refrigerated.
• For a deeper flavor: Marinate the beef in red wine with herbs for 2-4 hours before cooking.
• Leftovers: Reheat individual slices in a 350°F oven for 10-15 minutes until warmed through and pastry is crisp again.

Nutrition Information (per serving)

• Calories: 580
• Total Fat: 34g
• Carbohydrates: 32g
• Protein: 35g
• Iron: 4mg