Where’s the beef, you ask? It’s cleverly wrapped as a little holiday gift for your table! I often think of Beef Wellington as a holiday dish but, really, it’s perfect for any special occasion. I first had it when taken out to dinner for my August birthday.
Putting together a beef Wellington doesn’t have to be a daunting task. While it is more involved than a standard rib roast, there are a couple of short cuts that can be made without sacrificing quality. You can make your own puff pastry and crêpes, but I sometimes purchase them – the savory crêpes from a local crêperie are excellent, and Dufour makes a great, all-butter puff pastry. I’ve bought a packaged truffled mousse from Trader Joe to mix with the mushroom duxelles. Also, the stick-blender Béarnaise sauce recipe below is excellent, and goes perfectly with the beef, although a Bordelaise or other wine-based sauces are good, too.
While preparing for this post, I made the beef Wellington a couple of times. First for our “Christmas in July” celebration with friends. The most recent occasion was to celebrate our friend Jennifer’s birthday at the New Year. As you can see from both photos, we had a lot of fun with the table settings. Special evenings with friends are the perfect occasions to bring out all your best chinaware, sterling silver, crystal, and linens, and make this spectacular recipe. Perhaps for your Valentine?
No, this isn’t a simple “slap it together” dish, but there are definitely occasions that call for a little extra effort. The holidays, birthdays, and anniversaries are all deserving of this gorgeous Wellington. If you want to make it and have any questions, please ask in the comments or simply reply to the email and I will help you out. With the shortcuts I mentioned, this can be prepared in very little time and it always gets a “wow” when it comes to the table.
~ David
Beef Wellington
Click icon below to print recipe.
Ingredients
- 12 ounces portobello mushroom caps
- 2 tablespoons unsalted butter, softened
- 1 tablespoon plus 1 teaspoon vegetable oil, divided
- 1/4 cup finely chopped shallots (1 large shallot)
- kosher salt and freshly ground black pepper
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 pounds center-cut beef tenderloin, trimmed, side muscle removed
- kosher salt and freshly ground black pepper
- 2 large (14-inch) crêpes (purchased from a crêperie, or make your own)
- 2/3 cup chicken liver pâté, homemade or store-bought, room temperature
- 14-16 ounces all-butter puff pastry, thawed
- 1 large egg, lightly beaten
Instructions
- To make the duxelles: Clean the mushroom caps, then remove the stems and gills. Cut the caps into 1-inch pieces, and place them in the bowl of a food processor. Pulse until they are finely chopped—about 10-15 pulses. Heat the butter and 1 tablespoon vegetable oil in a 10-inch skillet over medium-low heat. Add the shallots and cook, stirring often, until translucent, 3 to 4 minutes. Add the chopped mushrooms, stir well, and raise the heat to medium. Cook, stirring occasionally, until the mushrooms have cooked down and are very dark, about 15-20 minutes. Season with salt and freshly ground black pepper. Stir in the parsley; then transfer to a small bowl and let cool completely. (The duxelles can be made a day ahead, refrigerated, then brought back to room temperature.) When ready to assemble and bake, mash the pâté and the duxelles with a fork in a medium bowl until they form a soft paste.
- Assemble and bake the Wellington: Remove the beef from the refrigerator about an hour ahead to bring to room temperature. Pat dry and season all over with salt and pepper. Heat the remaining 1 teaspoon oil in a 12-inch skillet over medium-high heat until very hot. Sear the beef until it is evenly browned, 2 to 3 minutes per side. Transfer the beef to a platter and cool.
- Lay the crêpes on a clean work surface, overlapping them just enough to give you an approximately 13-inch square surface. Measure the length of the seared tenderloin and trim the crêpe base to be 13 inches by the length, in my case it was 8 inches. (My crêpe base ended up being 13 inches by 8 inches.
- Dot the pâté mixture over the crêpes, then use an offset spatula to spread it evenly across the crêpes’ surface.
- Place the seared and cooled tenderloin in the center of the crêpes and carefully wrap them around the filet, pressing and molding them into place using the duxelles mixture as the “glue.” Trim the ends of the crêpes.
- On a lightly floured surface, roll out the puff pastry to a 13×16-inch rectangle. Arrange the pastry so that the long side is towards you.
- Transfer the crêpe-wrapped beef to the center of the pastry, perpendicular to the 16-inch base. Bring the pastry up around the beef, smoothing out any air pockets. Brush some of the beaten egg along the bottom edge of the seam and then press gently to seal; trim off any excess. Seal the pastry on the ends with egg wash, folding as you would giftwrap a package.
- Line a large, rimmed baking sheet with parchment. Lift the Wellington onto the sheet, turning it seam side down as you transfer it. Refrigerate for at least an hour. 20 minutes before baking, position a rack in the center of the oven and heat the oven to 475°F.
- Brush the Wellington with the remaining beaten egg. Using a sharp knife, very lightly score the surface of the pastry with decorative lines (see photos), being careful not to cut all the way through the pastry. Put the Wellington in the oven and immediately reduce the temperature to 425°F. Roast for 10 minutes, then reduce the heat to 400°F and roast and additional 20 minutes for rare and 25 minutes for medium rare. Transfer to a carving board and let the Wellington rest for 10 minutes.
- While the Wellington rests, make the Béarnaise sauce (recipe below).
- Thickly slice the Wellington and serve it with the Béarnaise sauce on the side.
- Serves 8-10.
- ____________________________
- Sauce Béarnaise (Stick Blender method)
- • 1 1/2 tablespoons dry white wine
- • 1/2 tablespoons herbed white vinegar
- • 1/4 teaspoon freshly ground black pepper
- • 1 shallot, peeled and diced
- • 2 sprigs fresh tarragon plus 1 tablespoon chopped tarragon
- • 3 egg yolks
- • 1/4 teaspoon salt
- • 16 tablespoons unsalted butter, plus 1 tablespoon softened butter
- Place the wine, vinegar, black pepper, shallot, and 2 tarragon sprigs in a small saucepan and simmer for 2 minutes over medium heat. Remove from the heat and let stand 5 minutes to infuse. Strain, pressing on the solids to extract as much liquid as possible. You will need 1 tablespoon of liquid. Cool the liquid 5 minutes before using. (The infused wine-vinegar may be prepared in advance — which will help in finishing the sauce quickly.)
- In a covered microwave-safe bowl, heat the butter on high for about 1 1/2 minutes until melted. The milky solids will sink to the bottom and the clarified butter will be on top. Pour off 3/4 cup of clarified butter into a purest measure with a spout; it should be hot when making the sauce. (This also be done in advance; the clarified butter may be reheated for 30-45 second just before using.)
- Place egg yolks, infused vinegar, and 1/4 teaspoon salt in a tall narrow container. Use a stick blender to combine these ingredients for 1-2 seconds. With the stick blender running, slowly drizzle in the hot clarified butter, taking about a minute to do so. After all the butter is in, purée for another 10 seconds moving the stick blender up and down. Add 1 tablespoon softened butter and purée—this should be the perfect consistency. Stir in chopped tarragon.
- Serve warm or at room temperature.
- Makes approximately 1 cup.
© 2024 Copyright Cocoa & Lavender
Gaelen McC
January 29, 2022 at 6:30 amOh the decadence! My first thanksgiving with Steve, before we knew he and his daughter shouldn’t have gluten, we made individual beef Wellington’s for the meal. The then-teenagers were appalled. It was delish, even though we made plenty of mistakes. In a way, the dish is very forgiving! What a work of art you created with your pastry design 🙂
Cocoa & Lavender
January 29, 2022 at 8:47 amIt is really delicious. I feel like the GF community could really benefit from a good GF puff pastry! I used to make individual ones but found I ended up with way too much pastry… this is just the right amount!
Chef Mimi
January 29, 2022 at 8:06 amLove this. Gordon Ramsay would be proud. How in the world did you carve the pastry like that? You’re so artistic. I have made this only a couple of times and it’s so enjoyable. And I’m not a big meat eater. I enjoy the duxelles as well.
Cocoa & Lavender
January 29, 2022 at 8:49 amSuch an amazing compliment, Mimi — thank you! For the pastry, I used a super-sharp knife (a razor blade would be good), and I have to say the lines were perfectly straight and even when I did them! Cutting the slices of Wellington required a really sharp serrated knife! It really is so good!
John / Kitchen Riffs
January 29, 2022 at 9:14 amWhat a fabulous post! It’s been a LONG time since I’ve made Beef Wellington. It’s not hard to make, as you say, but it’s definitely a bit of a production. Yours looks wonderful — the meat i perfectly cooked, the puff pastry is gorgeous. I want to eat at your house. 🙂
Cocoa & Lavender
January 29, 2022 at 9:28 amWe would so love to have you and Mrs. KR to dinner at our home — just let us know when you are in Tucson! Thanks for your kind words about the Wellington! Seeing this post is making me want to make it again!
Ronit Penso Tasty Eats
January 29, 2022 at 1:02 pmBy now, I’m more used to preparing individual portions of this classic, but this only makes me appreciate your beautiful execution of it even more.
Perfection! 🙂
Cocoa & Lavender
January 30, 2022 at 9:52 amI like the individual versions, too, but I find they are harder to time — getting the past dry well cooked, AND mot overcooking the meat. Any hints?
Ronit Penso Tasty Eats
January 30, 2022 at 3:07 pmI use thick steaks and sear them only to rare, to end with medium-rare. It works most times! 🙂
Cocoa & Lavender
January 30, 2022 at 3:43 pmWill definitely give that a try. Thanks! 🙂
Eha
January 29, 2022 at 3:38 pmOh David – this is quite delightfully retro for me and was time and again the main dish of mine when I first began entertaining in the Dark Ages so long ago 🙂 ! It never looked as appealing as your ‘slashed’ version here as it presented ‘plain’ with ‘artistic’ leaves atop ! I still make my own pate and crepes but have been known to buy the pastry . . . I love your photos, especially the closeup pf the cut loaf . . . but, how come you have a special dinner for ‘Christmas in July’ ? I believed that was strictly a Down Under affair of which you would not even have heard . . .
Cocoa & Lavender
January 30, 2022 at 9:55 amThe last time I made it (January), I made the pastry, the crêpes, and the pâté… it was de;igutful. Hi no more so than when I purchased those ingredients (highest quality).
We do Christmas in July all the time here. Have always wondered why not Christmas in June when it is actually the midpoint between Christmases! Go figure.
Valentina
January 29, 2022 at 6:42 pmThis is such a gorgeous centerpiece for any special dinner. The work you did on the pastry is stunning, as is the golden color. And needless to say, how delicious!!! 🙂 ~Valentina
Cocoa & Lavender
January 30, 2022 at 9:58 amI wish I could have you over for a bite… with someone gluten free and another vegetarian in your house, this must seem like an impossible dream.
Ron
January 30, 2022 at 1:57 amA lovely vintage recipe and beautiful execution of a classic dish. Like others, I’ve made the dish a few times, but it’s also been ages since I made beef Wellington. I’m curious though as I never used crepes but instead wrapped my tenderloin using prosciutto. With that said, I think the crepes might make the process a tad easier and tastier. Take care over your way…
Cocoa & Lavender
January 30, 2022 at 10:01 amI saw a version online with prosciutto and wondered about it. The crêpe, which I have been using since I first made this (but only for this type, not the individual ones) decades ago. It really helps keep the pastry from getting soggy, which (I’m sure) what the prosciutto does, too. This, too, is most likely not on your diet… 🙁
Ron
January 31, 2022 at 4:29 amIt’s only on my diet for holidays and my birthday, but it’s a dish worth waiting for…
Melissa
January 30, 2022 at 9:55 amFunny, I’ve never made Beef Wellington, although I’ve made Mushroom Wellington, which is a lot of work but also delicious. Your recipe may give me the push I need to embark on the classic.
Cocoa & Lavender
January 30, 2022 at 10:12 amDo it, Melissa! You won’t regret it. I’ve made many a mushroom, pork, and salmon Wellington, but none compares with this version.
Susan Esco Chandler
January 30, 2022 at 9:57 amFifty years ago my mother discovered Julia Child’s blender Hollandaise sauce recipe. The third generation is still making it! My father grew asparagus and this was the required accompaniment. The Bearnaise ticks up the flavor nicely. Back in my catering days, Beef Wellington was very popular. I too have never used crepes. What a savvy adaptation!
Photo has us both drooling…
Cocoa & Lavender
January 30, 2022 at 10:16 amWell, then, we should have it sometime! In my research, I noted several sites used the crêpes – one being Fine Cooking. I think it was the owner of the catering place I worked who taught me that trick for keeping the puff pastry from getting soggy. I didn’t know Julia has a blender Hollandaise — must check it out. Mine is an updated and simplified version friends gave to me – found (shocking) on the internet.
Jeff the Chef
January 31, 2022 at 8:35 amDavid, how gorgeous! I’ve always assumed this would be a very complicated. I can see that your recipe is involved, but it does look pretty doable! Thanks!
Cocoa & Lavender
January 31, 2022 at 9:56 pmIt’s more time than anything else, Jeff. And it’s worth every bit of the effort!
Pauline
January 31, 2022 at 5:11 pmDavid your recipe is so inspiring, and now when there is a special occasion ahead, and the weather is cooler and I feel more energetic, I am going to try making this again. It’s been a long time in between drinks:) Your bearnaise sauce reminds me of making my own mayonnaise so that’s cool. The crepes were a surprise to me, but they are doable, however I will purchase a really good butter puff pastry. This might be vintage, but still so contemporary in flavour. Oh I can’t wait to make your recipe. Take care and thanks for the inspiration.
Cocoa & Lavender
January 31, 2022 at 9:57 pmSometimes, Pauline, the vintage recipes really are the best! This truly is one of my favorites and I’m glad I’ve resurrected it for the block. I’ll probably make it more often now… I really hope you enjoy it when you make it!
2pots2cook
February 1, 2022 at 4:04 amOh my goodness ! What a Wellington !!! What a rosemary !!!!
Cocoa & Lavender
February 2, 2022 at 10:17 pmWe are very lucky that rosemary grows like a weed here! I’m glad you like the Wellington… It was so tasty!
sippitysup
February 1, 2022 at 3:40 pmI’ve never been brave enough to accomplish this masterpiece. Such a thrill to see yours! GREG
Cocoa & Lavender
February 2, 2022 at 10:17 pmI can’t imagine you not being brave enough to make this, Greg. Maybe it’s time?
Raymund
February 2, 2022 at 11:17 pmWow, I am impressed, that looks better than Gordon Ramsays one. Always wanted to make this but never had the courage to do so, now you inspired me, great recipe!
Cocoa & Lavender
February 4, 2022 at 10:47 pmThat is an amazing compliment, Raymund! Thank you so much. I know you can do this, because you’re an amazing cook.
Frank @Memorie di Angelina
February 6, 2022 at 8:52 amGorgeous! I’ve always wanted to try my hand at Beef Wellington but have never had the occasion yet. This recipe sounds perfect. Didn’t know about the pate going in but it sounds like a lovely touch.
Cocoa & Lavender
February 6, 2022 at 6:33 pmI think the pâté actually is a major flavor component, and every beef Wellington I’ve had has included some sort of pâté or foie gras. I would have to assume it’s traditional, but I don’t really know. I’ll have to do some research, Frank. Anyway, I think you should give this a try. It’s really not as hard as it looks!
Inger
February 6, 2022 at 7:53 pmI have been watching the people in my CSF make Salmon Wellington, with varying results visually. Yours is, of course, perfect! Really must get off the dime and try something myself.
Kelly | Foodtasia
February 10, 2022 at 10:02 amSuch a stunning and elegant dish! The pastry is gorgeous, and the tenderloin is perfection!
Cocoa & Lavender
February 12, 2022 at 9:41 amThanks, Kelly. It’s actually fun to make!
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