a few months ago my father got an inkling to make beef wellington, beef tenderloin smothered with mushroom duxelles, wrapped in puff pastry, and baked. beef wellington is one of those dishes that was a lot more popular 40 years ago than it is now. it also helps that chef gordon ramsay has a video online on how to make his version of beef wellington, using parma ham wrapped around the fillet instead of the more traditional pâté de foie gras. it’s actually a lot easier to make than it looks, assuming you are using ready-made puff pastry, and the result is fantastic. believed to have originated in the 1800s after the duke of wellington had a victory at waterloo in 1815, it was a popular “fancy” dish in the mid-1900s. it’s then wrapped in puff pastry and cooked in the oven. we don’t recommend making beef wellington ahead of time and reheating it when it’s time to serve because the puff pastry will get soggy, but you can make the mushrooms duxelles in advance so it’s quicker going when it’s time to cook. bring to room temperature before using. if using shiitake mushrooms, cut off the tough stems and discard or save them for stock. plan ahead to thaw the sheet for 2 to 4 hours in the refrigerator, or on the counter for about 40, until it’s easily pliable but not too soft or squishy.
season the fillet generously with salt and pepper. (hint: do not move the fillet until it has had a chance to brown.) chop the mushrooms and put them into a food processor and purée. transfer the mushroom purée into the pan and cook, allowing the mushrooms to release their moisture. lay out the slices of ham on the plastic wrap so that they overlap. wrap up the beef filet into a tight barrel shape, twisting the ends of the plastic wrap to secure. unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. brush the edges of the pastry with the beaten egg yolks. score the top of the pastry with a sharp knife, not going all the way through the pastry. sprinkle the top with coarse salt. the pastry should be nicely golden when done.
this is a very easy recipe that i learned when i was living in england. it was good, but not worth the time and effort. i loved this and it came out great, but we like steak really rare, so what i did was sear two filets in a tablespoon of very hot oil for three minutes on each side, then let it cool before wrapping in the pastry. i made this recipe last night for the first time and it was a big hit in my household. instead of pate i made a little filling of parsley–cheese–and bacon to go in between the beef and pastry. it was so easy to prepare and didn’t take a lot of time. i took the advice of one reviewer and marinaded my beef in balsamic vinagrette. the only change i made to the recipe was i marinated my prime cut of beef tenderloin in balsamic vinegar and spices to insure a juicy meat. i was nervous about trying this recipe because it is one of those things that i’ve always loved and wanted to make but it seemed intimidating. i have tried many recipes for beef wellington and this is by far the best. i prepared this the night before, following directions carefully and baked it on a rack to avoid soggy bottom layer. i have made this 3x and the last time i used individual filets. i also didn’t bother to let the beef cool before i wrapped it in pastry and it was fine.
it is elegant, it is formal, and the few times i have had it “it is to die for.” (trust me, i’m a meat perfectionist:) i made this for my husband on valentine’s day, and though i cooked the beef more than i normally would have, it was a huge hit!!!!!! i made this for my mom for her birthday and it was wonderful! i used a peppered duck pate and it came out fabulous. i made this christmas day and it was delicious! the first time i made this my husband wouldn’t stop talking about it for days. i think part of the key though is to spend a few dollars and get a very nice piece of tenderloin. this was great, the meat was not done, i removed it from the “shell” and baked longer, it was still great. i used this recipe on pork tenderloin and it was fabulous! made this yesterday for our 13th wedding anniversary and it was a hit! instead of the rather simple wine sauce in the recipe i made a madeira sauce to go with the wellington. i was so proud of my presentation that i facebooked the pics 🙂 this was my christmas treat for my old folks. i had heard that wellingtons were difficult to make, but this recipe made it easy. followed recipe exactly and all i could taste was the pate.
(2 lb.) center-cut beef tenderloin, trimmed kosher salt freshly ground black pepper extra-virgin olive oil, for greasing dijon mustard. 1 to 2-pound beef filet 2 medium onions, finely chopped 2 pounds mushrooms, finely chopped 1 box puff pastry, thawed 1 egg salt, to taste ingredients 10 ounces cremini mushrooms trimmed and halved 2 8-ounce center-cut filets mignons, 2-inches thick, trimmed of fat kosher salt, easy beef wellington recipe with puff pastry, individual beef wellington recipe, individual beef wellington recipe, traditional beef wellington recipe, beef wellington recipe for 2.
ingredients 1 pound beef tenderloin filet kosher salt and freshly ground black pepper 2 tablespoons extra virgin olive oil 1 pound mushrooms (see recipe ingredients 4 beef tenderloin steaks (6 ounces each) 3/4 teaspoon salt, divided 1/2 teaspoon pepper, divided 2 tablespoons olive oil, divided 1-3/4 cups filet of beef tenderloin is assembled with liver pate, mushrooms and onions, then wrapped in packaged puff pastry. it bakes quickly and makes a beautiful, beef wellington sauce, beef wellington ingredients.
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