Peek-A-Boo Beef Wellington
Peek-A-Boo Beef Wellington layers a seared, rosy beef tenderloin with buttery mushroom-shallot duxelles, rich duck pâté, and a whisper of truffled brie between crisp, golden puff pastry rounds. A glossy sherry-pan sauce ties everything together with savory depth and a touch of elegance. It’s an intimate, restaurant-worthy plate perfect for a festive solo dinner or special occasion.
- Prep20 mins
- Cook45 mins
- Serves1
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Peek-A-Boo Beef Wellington, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 50 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 25 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 73 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 24
- Heart Health
- 45
- Metabolic
- 55
- Digestive
- 26
- Inflammatory
- 57
- Performance
- 47
- General Wellness
- 1
Preheat the oven to 400 degrees F (200 degrees C), and line a baking sheet with parchment.
- 2
Remove puff pastry from the freezer and let it thaw on the countertop for about 5 minutes.
- 3
While still partially frozen, cut 2 circles from the pastry with a 4-inch round pastry cutter; place them on the prepared baking sheet, and prick the dough all over with a fork.
- 4
Bake in the preheated oven for 15 minutes.
- 5
Press the pastry down with a spatula, flip it over, and return it to the oven until deep golden brown, 10 to 15 minutes more.
- 6
Transfer to a cooling rack and let cool completely before using.
- 7
Season the steak generously with salt and pepper, and set aside.
- 8
Add olive oil and 1 1/2 tablespoons clarified butter to a skillet over medium-high heat.
- 9
Add mushrooms and a big pinch of salt, and cook, stirring, until they release their liquid and start to brown, 5 to 7 minutes.
- 10
Add shallots; cook and stir until they soften, sweeten, and turn translucent, 3 or 4 minutes more.
- 11
Turn off the heat and add thyme leaves.
- 12
Transfer to a bowl and reserve until needed. Chef's Note For best results, mushrooms should be warm when they go on the steak. They can be kept in a warm oven, along with the puff pastry, while the steak is being cooked.
- 13
Place the skillet back on the stove over medium-high heat, and add the remaining clarified butter.
- 14
Once hot, sear the steak for 3 to 4 minutes per side, or until it reaches your desired doneness [120 to 125 degrees F (49 to 52 degrees C) for rare to medium rare].
- 15
Transfer to a plate, cover loosely with foil, and let rest for about 4 minutes.
- 16
Meanwhile, for the pan sauce, pour sherry wine and vinegar into the skillet and bring to a boil over medium-high heat.
- 17
Boil until the mixture reduces by half, 30 to 60 seconds.
- 18
Pour in beef bone broth and season with salt and pepper.
- 19
Continue boiling until reduced to about 1/4 cup liquid, about 2 minutes.
- 20
Reduce heat to low; add cream and butter, and stir or swirl the pan until emulsified into a smooth sauce.
- 21
Turn off the heat and season to taste with salt and pepper.
- 22
Place the rested steak on one piece of puff pastry, and top with 2 thin slices of pate.
- 23
Spoon the mushroom mixture over, and top with a thin slice of truffle brie.
- 24
Spoon pan sauce over the top, garnish with a pinch of chives, and place the second piece of puff pastry on top. Serve immediately.
- Calories 1394.62 kcal High 70%
- Protein 104.17 g Good Source 208%
- Carbohydrate 42.31 g 15%
- Total Fat 88.93 g High 114%
- Saturated Fat 44.37 g High 222%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 470.82 mg High 157%
- Sodium 3074.95 mg High 134%
- Dietary Fiber 8.87 g Good Source 32%
- Total Sugars 13.36 g --
- Added Sugars 9.14 g Moderate 18%
- Calcium 63.74 mg Low Source 5%
- Iron 3.23 mg Moderate 18%
- Potassium 273.96 mg Low Source 6%
- Vitamin A 1242.58 mcg Good Source 138%
- Vitamin C 21.96 mg Good Source 24%
- Vitamin D 0.09 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Alcohol 🚫🍷
About This Recipe
Peek A Boo Beef Wellington is made with 16 ingredients and serves 1. It takes about 1 hr 5 mins and is rated medium. Key ingredients include Beef Bone Broth, Brandy, Brie Cheese, and Butter. Each serving provides about 1394.62 kcal, and is a good source of protein.
Recipe Questions
- What is Peek-A-Boo Beef Wellington made of?
- The main ingredients are Beef Bone Broth, Brandy, Brie Cheese, Butter, Fresh Chives. The full list of 16 is above.
- How long does it take to make Peek-A-Boo Beef Wellington?
- About 1 hr 5 mins in total: 20 mins to prepare and 45 mins to cook.
- How many calories are in one serving?
- One serving provides about 1394.62 kcal. The full nutrition breakdown is above.
- Is Peek-A-Boo Beef Wellington easy to make?
- This recipe is rated medium, with 16 ingredients and 24 steps.
- Is Peek-A-Boo Beef Wellington healthy?
- Peek-A-Boo Beef Wellington has an easyChef Pro health score of 48/100. Per serving, it provides 1394.62 calories and 104.17 g of protein, or 208% of the Daily Value. It is a good source of dietary fiber, vitamin A and vitamin C. Worth noting per serving: sodium at 3074.95 mg (134% of the Daily Value), saturated fat at 44.37 g (222% of the Daily Value) and added sugars at 9.14 g (18% of the Daily Value). It contains Milk, Wheat, Gluten and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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