Sunday, November 29, 2020

Epic Beef Wellington


Epic Beef Wellington

The classic Beef Wellington recipe gets an epic twist with Parma ham, mushroom duxelle, caramelized onions, garlic and fresh horseradish. Take your favorite steak dinner and wrap it in a beautiful pastry, perfect to make any night a party!


  • 2.5 lb center cut beef tenderloin tied to maintain shape
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of olive oil
  • 1 tablespoon of butter
  • 1/2 cup diced onion
  • 1/4 cup diced shallot
  • 12 oz mushrooms, seeded and sliced
  • 1/3 cup chopped pecans
  • 2 oz of goat cheese
  • 1 tablespoon of bourbon
  • 1/2 teaspoon smoked paprika
  • 1 package of thawed frozen puff pastry
  • 1 large egg
  • 1 tablespoon of water
  • 3/4 cup beef broth
  • 1 teaspoon of crushed black pepper
  • 1 sprig of fresh thyme
  • 1 tablespoon of bourbon
  • 1 teaspoon of old-fashioned mustard
  • 1/3 cup whipping cream
  • 1 tablespoon of butter
  • Salt


First, in a large skillet over medium-high heat, add olive oil and a tablespoon of butter to melt. Add the onions and shallots and cook, stirring, until they begin to soften. Add the mushrooms and cook until they begin to brown. Add the pecans and cook until all of the liquid has evaporated. Stir in a tablespoon of bourbon and stir, cook for a minute. Turn off the heat and stir in the goat cheese until just melted. Season the mixture with the smoked paprika and a teaspoon of salt. Allow the mushroom mixture to cool a bit, then add to the food processor and blend until smooth. The mushroom mixture can be prepared up to two days in advance. Keep covered in the refrigerator.

Then, if you are making the same day, in the same pan, add the two tablespoons of vegetable oil and heat over medium-high heat. Season the beef tenderloin cut in the center well with salt and quickly brown the outside of the beef in the pan with the oil (about 5 to 7 minutes in total).

Place the beef on a cutting board and let stand for a few minutes. Cut the butcher's twine on the net using kitchen scissors.

Preheat the oven to 400 degrees F.

Spread a sheet of thawed puff pastry on a clean cutting board and use a rolling pin to smooth out the dough and make it large enough to wrap it around the beef.

Distribute the mushroom mixture evenly over the surface of the puff pastry. Place the golden beef tenderloin in the center of the pastry and wrap it around. Place seam side down on a baking sheet lined with silpat liner or parchment paper.

Place the pan in the refrigerator with the sealed beef for 15 minutes.

If desired, cut decorative shapes from the second sheet of puff pastry.

Beat together egg and water and brush the surface of the dough with the egg porridge. Decorate the top of the Wellington with the additional puff pastry shapes and brush again with the egg wash.

Bake the Wellington for 40 minutes, or until the puff pastry is a dark golden brown and the internal temperature of the beef reaches 135 degrees F for medium rare doneness.

While the Wellington cooks, add the beef broth, cracked black pepper and fresh thyme to a saucepan. Bring the broth to a boil and reduce by half. Reduce the heat to simmer and remove the thyme. Add the bourbon and simmer for 1 minute. Stir in mustard, whipping cream, butter and 1/2 teaspoon of salt. Serve with Beef Wellington.