Step One: Do not be intimidated! Beef Wellington makes a fantastic presentation for a dinner party or a family gathering, but it is not as complicated as it may appear. You can make this quintessential British dish in a little over an hour and it is sure to be a show stopper.
A few tips:
- The best puff pastry that I have found is a brand called Dufour which I buy at Central Market. Conveniently, this pastry rolls out into the perfect size for the beef. One thing to be aware of is that you must thaw the crust ahead of time in the fridge for 2-3 hours before using. I know from experience when I once had every thing else ready and had to wait for the pastry…
- Since this dish is a presentation in itself I recommend serving pretty simple sides. I like to do roasted potatoes and a simple green veggie or this last time I did fresh roasted carrots because this was our Easter meal.
Delightful Beef Wellington also known as Beef En Croute.
- Beef Wellington
- 1 1/2 Cups Finely Chopped Mushrooms Sliced
- 1/4 Cup Finely Chopped Shallots (2 medium)
- 2 Cloves Garlic, minced
- 3 Tablespoons Butter
- 1/2 Cup Marsala Wine
- 2 Tablespoons Heavy Cream
- 1 Tablespoon Fresh Parsley
- 2 Pound Beef Tenderloin Roast, trimmed
- Freshly Ground Black Pepper
- 1 Tablespoon Olive Oil
- 1 Package of Frozen Puff Pastry
- 1 Egg, lightly beaten
- Marsala Cream Sauce
- 1 Cup Shallots, finely chopped
- 1 Clove Garlic, minced
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 1/4 Cups Beef Broth
- 1/4 Cup Marsala Wine
- 1/4 Cup Heavy Cream
- 1 Tablespoon Fresh Parsley (optional)
- Salt and Pepper, to taste
- Step 1 In a large skillet sauté mushrooms, shallots and garlic in hot butter until mushrooms begin to brown, about 5 minutes. Pour in Marsala Wine – cook and stir for another 5 minutes or until wine is mostly absorbed. Stir in cream and cook for another minute until the sauce has thickened. Add parsley and set aside.
- Step 2 Generously salt and pepper the beef tenderloin. Heat oil in a large skillet and brown the tenderloin on all sides – about a minute on each side. Remove from skillet and set aside.
- Step 3 Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Roll out the puff pastry into an 18×10 rectangle on a lightly floured surface. Spread the mushroom mixture lengthwise down the center and and place the tenderloin on top of the mixture. Wrap up the pastry around the tenderloin – wrapping the corners as you would a package. Remove any excess pastry trimmings and reserve the excess. Brush the beaten egg along the pastry crust seam and seal all edges. Gently flip the pastry covered tenderloin onto the parchment paper so that the seam side is faced down. You can carve a design on top or add additional designs from the excess trimmings. Brush the entire top with egg. Roast the tenderloin for around 45 – 50 minutes. Monitor closely with an instant read thermometer – the thermometer should read 135 degrees F for medium rare or 150 degrees F for medium. (The meat pictured above is cooked medium).
- Step 4 If pastry begins to brown too much lightly place foil over the top. Remove from oven and let stand for 10 – 15 minutes. Cut into thick slices and serve with Marsala Sauce.
- Step 5 To make the Marsala sauce: cook shallots and garlic in butter in a small saucepan until shallots are softened. Stir in flour. Whisk in beef broth, Marsala wine and heavy cream. Cook and stir until bubbly and smooth. Add fresh parsley and season with salt and pepper.
This recipe was inspired from a Better Homes and Gardens article.