Beef Wellington

Passed to your plate by Emily Hamilton

While technically my mom’s story – the origin of the Beef Wellington recipe is one of those classic holiday mishaps that gets told and retold every holiday when the family comes together. It all started during the Christmas of 1983 … not only the year my mom agreed to host the in-laws for a big Christmas Eve dinner, but also coincidentally the coldest Christmas on record in Cincinnati. My mom had planned out the courses in great detail all leading up to a main course of Beef Wellington – a dish which she had slaved over all day in the kitchen (including intricate floral detailing for the top, using leftover pastry dough). Read more

Print Recipe
Emily Hamilton
Prep Time 35 minutes
Cook Time 30 minutes
Servings
Ingredients
Beef Wellington
  • 5 pound beef tenderloin
  • 2 packages pastry shells Pepperidge Farm works well
Duxelles
  • 1 stick butter
  • 1 pound mushrooms tops and stems trimmed and washed (squeeze lemon over mushrooms to keep from turning dark.
  • 1 onion medium and chopped
  • 1 teaspoon accent
  • 1 teaspoon maggi
  • 1 teaspoon garlic salt or dash of pepper
Egg Wash
  • 1 egg
  • 1 tablespoon milk
Madeira Sauce
  • 2 cups beef bouillon
  • 1/2 cup sherry dry
  • 3 tablespoons onion finely chopped
  • 1 tablespoon celery finely chopped
  • 2 parsley sprigs
  • 1 bay leaf crumbled
  • 1/8 tablespoon thyme crushed
  • 3 tablespoons Madeira dry
  • 2 tablespoons butter sweet
Prep Time 35 minutes
Cook Time 30 minutes
Servings
Ingredients
Beef Wellington
  • 5 pound beef tenderloin
  • 2 packages pastry shells Pepperidge Farm works well
Duxelles
  • 1 stick butter
  • 1 pound mushrooms tops and stems trimmed and washed (squeeze lemon over mushrooms to keep from turning dark.
  • 1 onion medium and chopped
  • 1 teaspoon accent
  • 1 teaspoon maggi
  • 1 teaspoon garlic salt or dash of pepper
Egg Wash
  • 1 egg
  • 1 tablespoon milk
Madeira Sauce
  • 2 cups beef bouillon
  • 1/2 cup sherry dry
  • 3 tablespoons onion finely chopped
  • 1 tablespoon celery finely chopped
  • 2 parsley sprigs
  • 1 bay leaf crumbled
  • 1/8 tablespoon thyme crushed
  • 3 tablespoons Madeira dry
  • 2 tablespoons butter sweet
Instructions
Beef Wellington
  1. Bring meat to room temperature. Coat outside with butter. Sprinkle on 1 teaspoon garlic salt, a little pepper, 2 teaspoons rosemary.
  2. Preheat oven to 425 degrees, place meat on cookie sheet. Turn down heat to 350 degrees and roast for 25 minutes (pink) 15 to 20 minutes (rare). Cool completely.
  3. Defrost pastry shells. Keep cold. Knead together, then roll in a rectangle to ¼ inch thickness. Place cold tenderloin on puff pastry leaving 2 inch edge nearest you.
  4. Cover top of beef with cold Duxelles. Bless with brandy. Fold front pastry edge up on meat and fold ends as you would an envelope. Bring far side of pastry up and over the meat, encasing it in pastry. Trim off excess pastry and save for decorating the outside. Seal edges with egg wash and brush outside surface with egg wash.
  5. Decorate with flowers or hearts, cut from pastry scraps.
  6. Place wellington on shallow tray. Up to this point it can be done the day before party. Cover and refrigerate.
  7. Preheat oven to 425 degrees. Put wellington directly from refrigerator to oven. Bake 25 minutes until pastry is puffed and brown. Transfer to plate with a mason’s trowel. Serve with Madeira sauce.
Duxelles
  1. Cover, put on fire, boil for 5 minutes, add ½ cup heavy cream and put all in blender for few seconds. If paste is too thin, it may be thickened with 2 teaspoons arrowroot, heated, and then let cool.
Egg Wash
  1. Beat together and brush on pastry
Madeira Sauce
  1. Combine and simmer above ingredients for 30 minutes. Strain through a fine sieve.
  2. Stir in 3 teaspoons dry Madeira and simmer 5 minutes, longer.
  3. At the last minutes before serving, swirl in 2 tablespoons sweet butter bit by bit. Serve over beef wellington.
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