The Best Beef Wellington Recipe

While many of us have heard the name of this dish thrown around on tv or fancy menus, I'm not sure just how many people even know what this dish consists of.  This was the case for me for years.  When I finally learned about Beef Wellington and tried it, I was hooked.  I have been making this dish a few times a year for the past several years and everyone who tastes it absolutely loves it.

Whats not to love?  The heart of this classic dish is an always tasty beef tenderloin.  While its not the cheapest ingredient to work with, it is one of my all-time favorites.  This flavor of the beef is combined with duxelles (a minced mushroom mixture), pate (a minced meat/fat mixture), and everything is wrapped in puff pastry.  Baked until the meat is a perfect medium and the puff pastry a beautiful golden brown, this dish is always a stunning presentation.

While there is a bit of technique involved here, this dish should not be too difficult to pull off.  While it may not be absolutely perfect the first time, cooking is a constant learning experience and is sure to hit closer to the target on your second try.  No matter what, all the flavors are there and this dish will taste delicious.

Ingredients

- 2.5 lb. beef tenderloin

- 2 oz foie gra pate

- 1/2 C mushrooms (sliced)

- 1 onion (finely chopped)

- 6 Tbsp butter (4 softened)

-1 egg yolk (beaten)

- 1 package puff pastry (17.5 oz

thawed)

- 10.5 oz beef broth (1 can)

- 2 Tbsp red wine

Directions

- Place the tenderloin in a baking dish and lightly salt and crack fresh pepper on all sides. Spread 2 Tbsp of softened butter all over the surface. Place in a 425 degree (F) oven and bake until all sides are browned. About 10-15 minutes. Transfer the tenderloin to a dish for cooling and save the juices in the baking pan.

- Heat a skillet over medium heat and add 2 Tbsp butter. Melt. Add onion and mushrooms and saute for about 5 minutes or until softened and the onions have turned translucent. Turn off heat and allow them to cool.

- Take 2 Tbsp softened butter and add with pate in a bowl. Season with a pinch each of salt and pepper and mix. Spread over entire surface of the cooled tenderloin. Then top with the onion/mushroom mixture, gently pressing the ingredients onto the surface of the meat.

- Roll out the dough. Place the beef in the center. To close, you can either fold so that there is a seam on the top, taking care not to have the seam be too large or thick. Pinching tight. Another option is to lay a second sheet of your dough over the top. This will create seams on the bottom sides of the dish. Again we don't want the seams too thick and we do want to make sure they are sealed well. This is really a matter of what you think looks better.

- Place the final product in a baking dish. Make a few slits in the top of the dough to vent steam. This is another time when you could use your artistic side to add to the final presentation. Brush with egg yolk. Adding a tablespoon of water to the egg can make it a little easier to brush. Make sure to cover all of the exposed dough.

- Bake at 450 degrees (F) for the first 10 minutes, then reduce the heat to 425 degrees (F) and cook for another 10-15 minutes.  The pastry should get a nice golden brown.  It is also important to pay attention to how the meat is cooked.  Since the meat is enclosed, the best way to tell without destroying the presentation to find out is to use a good meat thermometer.  I like mine about medium and I would rather have it medium rare than medium well.  This is completely a preference thing so learn the temperature that you like your meat.  With practice, the oven temperature and times can be adjusted slightly to get you a perfectly cooked piece of meat and a perfectly golden crust on your puff pastry.

- In a saucepan, bring reserved juices, beef stock, and red wine to a boil.  Cook for about 10-15 mintues or until reduced/thickened into a nice sauce consistency.

- Bring finished Beef Wellington to the table and slice with a nice lightly serrated meat knife.  Plate and top with the sauce.  Enjoy!