Beef Wellington with Currant Sauce

Tender beef wellington is perfect as a main meal smothered in delicious currant sauce.

  • Medium
  • Serves 3-4
  • 3 hours


  • Beef Tenderloin 5-6 lbs
  • Prepared Pate
  • Golden mushroom soup
  • 1/2 cup Red wine
  • 2 beef stock cubes
  • 1 cup Buchanans currants
  • Favourite pie crust or crescent roll dough


  1. Trim and season meat to taste.
  2. Roast meat in open pan at 325F for 20-25 minutes until about half cooked.
  3. Allow meat to cool and spread pate over top. Roll and seal in prepared dough.
  4. Set aside.
  5. Sauce- Heat Golden Mushroom soup and wine in heavy sauce pan. Add boullion and currants.
  6. Simmer for 90 minutes adding wine as necessary.
  7. 30 minutes before serving put meat back in oven at 325F. Use meat thermometer and cook to desired doneness.