Skip to content

Beef Wellington

April 16, 2010

~ Mary ~

For Christmas we got a box of Omaha Steaks from Mic {gar} Frank & Niki – what a TREAT!  This was what we had for the first go around – I took the photos and tucked them away for a slow Foodo week.  Now that I’ve finally gotten around to posting these – my mouth is watering just remembering how DIVINE they were!  I believe we tried our first Malbec wine with these tender filets too. Yum and Yum!

The next time we have these – instead of the puff pastry – we’re going to eat them ‘naked’!  The sauce and the filling were such compliments – the puff pastry crust – we could take or leave.

Beef Wellington

Adapted from Cuisine at Home- I made half for the two of us

4 (6 ounces each) Beef Filet Mignons (about 1 1/2″ thick each)

2 Tbsp Vegetable Oil

2 Tbsp Butter

8 ounces Mushrooms, diced

1/4 Cup finely chopped Shallots

4 cloves Garlic, minced

1 Tbsp Fresh Thyme

Salt & Pepper to taste

1/4 Cup Tawny Port

1/4 Cup Dry Red Wine

2 Cups Beef Broth

1 Tbsp Cornstarch mixed with 2 T Cold Water

2-4 ounces Goose Liver Pate – mashed

1 egg, beaten

1/2  package Puff Pastry Sheets (1 sheet)

Thaw the pastry sheets at room temperature for 40 minutes or until they’re easy to handle. Line a baking sheet with parchment paper. Season the beef with black pepper.

Heat some oil in a 10″skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate until the beef is cold.

Using the same skillet over medium heat – add the butter, mushrooms, shallots and garlic. Cook until the mushrooms are tender, stirring often. Add cream and sherry then simmer until liquid evaporates. Season with thyme, salt and pepper. Add port, red wine  and beef broth.  Thicken with corstarch that’s been mixed with a little water. Remove the mushroom mixture from the skillet and let cool completely.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 smaller squares.

Place 1 tablespoon Pate in the center of each filet. Drain/strain about 1/4 Cup of the mushroom mixture and divide among the filets.

Place each filet in the center of a pasrty square.

Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners.

Place the Wellingtons on the prepared baking sheet. Cover and refrigerate the Wellingtons and the remaining egg for 1 hour or overnight.

Heat the oven to 425°F. Brush the Wellingtons with the remaining egg. Bake for 20 minutes or until the pastry is golden and the temperature of the beef is 117°F. Serve immediately with heated mushroom gravy/sauce.

I also served them with this squash recipe and steamed fresh green beans.

11 Comments leave one →
  1. pat permalink
    April 16, 2010 10:34 am

    How handy is it to do all the work the day before? Great for a dinner party! I’ve never made Beef Wellington. I’ve never had Pate de Fois Gras either. I’m all over this recipe!!! I better check to see if we still have a couple of Mick’s Omaha Steaks! (And aren’t they just the BEST, btw!)

    • foododelmundo permalink
      April 16, 2010 3:33 pm

      Patty – I just think you liked the looks of that extra rare beef! -Mary

  2. Leonor permalink
    April 16, 2010 5:48 pm

    OH YUM! that looks so deRISHous!
    btw got the book from Bagi today. What’d you think?!?!! FB ME!

  3. April 16, 2010 7:31 pm

    dang i can count on you for killer cakes, now you have me craving beef…

  4. April 17, 2010 12:42 am

    Malbec wine with red meat is a hit. Great match.
    I’d take out the puff pastry (unecessary distraction ;p)

  5. April 17, 2010 8:32 am

    you make this look so easy, and it sure looks fabulous have always wanted to taste this….send me some please its awesome looking!

  6. April 18, 2010 2:21 pm

    I haven’t had this on so long! Looks delicious…not I want a steak!

  7. April 19, 2010 4:32 am

    Beautifully done! That beef is perfect 🙂

  8. April 19, 2010 7:41 am

    The beef is cooked perfectly! Good job on the wellington. Not easy to pull it off but you did it.

  9. April 20, 2010 5:01 am

    The classic Beef Wellington, what a stunner of a dish! Yours look fantastic!

  10. April 22, 2010 9:05 am

    My husband is always bugging me to make Beef Weelington…you have made it doab;e for the idea of the individual steaks instead of the big ole tenderloin!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: