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Beef Wellington

Wegmans Executive Chef Mark Makovec shares the easy steps to this classic dish. While this dish is pricer and more time consuming than most, it is definitely the best and worth the effort! It looks beautiful and is always a crowd pleaser at special and holiday dinners.
Ingredients
  Beef tenderloins/Fillet mignon 48 Ounce (8 fillets (6 ounce each))
  Salt 2 Teaspoon
  Cracked black pepper 1 Teaspoon
  Flour 2 Tablespoon
  Olive oil 1 Tablespoon
  Puff pastry sheet 16 Ounce, thawed
  All pupose flour 1⁄2 Cup (8 tbs) (for dusting)
  Pate 4 Ounce, cut into 8 slices (Les Trois Petits Cochons Pate with Mushrooms)
  Egg 1 Medium
  Water 1 Tablespoon
For mushroom duxelles
  White mushrooms 12 Ounce
  Sweet onion 1 Cup (16 tbs), peeled, finely chopped
  Garlic 2 Clove (10 gm), mince
  Salt To Taste
  Cracked black pepper To Taste
  Fresh thyme leaves 3⁄4 Teaspoon
  Truffle extra virgin olive oil 1 Teaspoon
Directions

GETTING READY
1. Season with salt and pepper and dust beef with pan-searing flour.
2. Heat oil in pan on MEDIUM-HIGH until oil faintly smokes.
3. Add beef fillet. Sear 1-2 min each side. Remove from pan and repeat with all fillets.
4. Refrigerate minimum 4 hours (or overnight).
5. To prepare the mushroom duxelle chop mushrooms very fine in food processor, almost to a paste.
6. Heat oil in braising pan on medium. Add onions and garlic. Cook, stirring occasionally, 5 min, until onions are softened, but not browned.
7. Add mushrooms; season to taste with salt and pepper. Cook, stirring often, 25-30 min, until all water is cooked out of the vegetables. Stir in thyme and truffle oil. Refrigerate at least 4 hours (or overnight).

MAKING
5. Roll puff pastry on lightly floured work surface to 14x20-inches. Cut into 8 equal pieces (about 7x5-inches).
6. Spread each fillet with even portion of mushroom duxelles. Top each with pate slice.
7. Center fillets, pate/duxelles-side down on pastry squares.
8. Whisk together egg and 1 Tbsp water in small bowl to make egg wash. Brush egg wash along outside exposed edges of pastry. Bring pastry corners toward center; mold dough to seal tenderloin completely. Place beef pastries (Wellingtons) seam-side down on parchment-covered baking sheet.
9. Brush tops and sides thoroughly with remaining egg wash. Score tops very lightly in crisscross pattern.
10. Refrigerate 2 hours or until your guests arrive.

FINALIZING
11. Preheat oven to 400 degrees F.
12. Bake Wellingtons 25 minutes until internal temp of beef reaches 130 degrees for Medium. (Check by inserting thermometer halfway into thickest part of beef.)
13. Rest 10-15 min before serving.

SERVING
14. Serve with Red Wine Sauce with Truffle Butter. Also goes well with Mushroom Wine Sauce.

TIPS
If you prefer well-done, bake until internal temp reaches 145 degrees.

Always work with cold puff pastry.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
English
Course: 
Main Dish
Feel: 
Meaty
Method: 
Baked
Interest: 
Holiday
Dish: 
Beef Steak
Restriction: 
High Fiber, High Protein
Preparation Time: 
420 Minutes
Cook Time: 
40 Minutes
Ready In: 
460 Minutes
Servings: 
4

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Average: 3.7 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1202 Calories from Fat 594

% Daily Value*

Total Fat 65 g100.7%

Saturated Fat 19.9 g99.5%

Trans Fat 0 g

Cholesterol 305 mg101.7%

Sodium 2012.8 mg83.9%

Total Carbohydrates 55 g18.4%

Dietary Fiber 5.4 g21.6%

Sugars 7.8 g

Protein 92 g184.9%

Vitamin A 72.7% Vitamin C 13.7%

Calcium 11.9% Iron 50.7%

*Based on a 2000 Calorie diet

Beef Wellington Recipe Video