Beef Wellington

Beef Wellington is a special dish that I cooked for our anniversary every year.  Not sure how this tradition started but it was one we looked forward to every year.  This entree is good with  different sauces such as a Madeira Sauce.  My recipe for Horseradish Cream with Roasted Garlic  is delicious or   a Cabernet Sauvignon Sauce which Williams Sonoma sells.

Good side dishes are a nice crisp, colorful salad with a mild dressing; roasted vegetables such as carrots or baby Yukon gold or red potatoes;  green beans or asparagus with a simple lemon/butter sauce.  Because I serve this with a mushroom paste and it has a pastry crust you do not need bread or any rich, creamy vegetable.

Beef Wellington

For the duxelle:

  • 8 oz. fresh mushrooms (Trader Joe’s sells a nice mixture of mushrooms)
  • olive oil
  • 1 tbsp. shallots
  • 1/2 tsp. minced garlic
  • 3/4 tbsp. brandy
  • 1/4 cup heavy cream
  • 1/4 tsp. fresh thyme, minced
  • salt and pepper to taste

This makes enough for 4 (6 oz.) tenderloins

For the pastry:

  • 1 sheet puff pastry, defrosted
  • 1 egg, lightly beaten
  • 1 tbsp. water or milk

Meat:

  • 1 (12 oz.) beef tenderloin
  • 1 tbsp. oil
  • salt and pepper to taste
  • sauce (optional)

Leaf Pastry:

For an added touch cut some leaf shapes out of the pastry dough, make vein tips with a knife, then glue onto the Wellingtons with egg wash.

Saute the shallots and garlic in oil; then add the mushrooms and cook until all of the liquid is evaporated.  Deglaze with brandy.  Add the heavy cream, thyme and salt and pepper to taste.  Reduce the cream until mixture becomes pasty in color or texture.   Remove and cool.

Preheat your oven to 400 degrees.  Sear the lightly seasoned meat over high heat for a total of about 5 minutes; a few minutes per side.  Remove and cool.

Roll the thawed puff pastry about 1/8-inch thick.  Cut the sheet a little bigger than the tenderloin.  Place a layer of the mushroom mixture on the puff pastry and then top with the fillet.  Beat the egg and milk or water together and brush edges of pastry.  Fold pastry over meat and press edges together to seal.

Place on parchment lined baking pan.  Brush pastry with egg mixture and decorate if desired. A suggestion is to make leaves, cut veins in them and glue to Wellingtons.  One year my husband made a number 10 and put it on top of the pastry (10th anniversary).  Cook for 15-25 minutes depending on how well done you like it and all stoves do cook differently.   We usually cooked it for 25 minutes.

Transfer to a platter and spoon a sauce around it if desired.

Serves 2

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