It's not often that savory meets pastry - especially when it comes to dinnertime. But beef Wellington does just that. The ultimate beef roast that delivers traditional rich and juicy tenderness as well as a buttery, flaky crust, beef Wellington is immediately crowned the centerpiece at any celebration. The soft beef tenderloin served medium rare is brought to life with the onion, spices and mushrooms inside. Each creamy and full-bodied bite encrusted in a light and golden brown pastry is bountiful in mouth-watering deliciousness.
If you're starting to wonder just when and how you'll be able to take a bite of this savory delicacy, you'll be happy to learn that this deluxe, five-star roast can be made right in your slow cooker. If you want to be the star of the next dinner party or potluck you attend, use the Crock-Pot® 6-Quart Programmable Cook & Carry™ Slow Cooker to craft this incredible beef Wellington dish – you'll be glad you did. With an extra seal locking lid and convenient carrying handles, taking your dishes on-the-go is seamless and effortless. You can guarantee no mess while you get your main meal from point A to point B – just slow cook, lock and go!
Become your own master chef by slow cooking beef Wellington with this easy-to-follow recipe. After slow cooking, you'll just need a few minutes of oven time to bake your beef Wellington to golden, flaky perfection.
- 2 1/2 pounds beef tenderloin
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 onion, chopped
- 1/2 cup fresh mushrooms, sliced
- 3 tablespoons all-purpose flour
- 1 package onion soup mix
- 1 quart water
- 2 tablespoons butter, melted
- 2 ounces liver pate
- 1 (17.5 ounce) package frozen puff pastry, thawed
- Wash and prepare beef tenderloin, then season with salt, pepper, garlic and onion powder.
- Lay beef in bottom of slow cooker, laying chopped onion and sliced mushrooms between layers.
- Mix flour, onion soup mix, water and butter.
- Pour over beef.
- Cover and cook on LOW for 8 to 10 hours.
- When cook time is up, beef should be just beginning to fall apart.
- Roll out frozen puff pastry crust on cooking sheet.
- Use a slotted spoon to place beef on puff pastry crust.
- Spread liver pate over top of beef.
- Carefully roll up pastry puff and flip over so seam is on the bottom.
- Bake in oven according to pastry package, until crust is golden brown and flaky.
- Serve with leftover gravy from slow cooker.