Beef Wellington is a preparation of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy.
A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking. Many spices may be added to enhance the flavour; some examples are allspice and ginger.
- 1 (3-pound) Certified Angus Beef ® center cut tenderloin roast
- 3 tablespoons butter
- 1 shallot, minced
- 1/2 cup finely chopped cremini mushrooms
- 1/2 cup finely chopped button mushrooms
- 1/2 cup finely chopped shitake mushrooms
- 1/2 cup red wine
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon fresh cracked pepper
- Olive oil as needed
- 1 (17.3-ounce, 2 sheets) package frozen puff pastry, thawed
- All-purpose flour as needed
- 1 egg yolk, lightly beaten
- 2 tablespoons warm water
- 1 package (12-ounces) prepared beef demi-glace
- Salt and pepper to taste
- In medium skillet, melt butter; add shallot and mushrooms. Sweat mixture over medium heat. As moisture begins to cook out, turn heat to low, stirring occasionally, until mixture is dry looking (about 10 to 15 minutes). Add red wine and cook until dry again. Stir in salt and pepper; refrigerate.
- Brush beef with olive oil. In large skillet, sear beef until it turns brown on all sides. Cover tenderloin and refrigerate until ready to assemble.
- To assemble, roll puff pastry to length that extends 2 inches past each end of the tenderloin, and twice as wide as the diameter; lightly flour as needed to prevent sticking. Spread thin layer of mushroom mixture down center of puff pastry, keeping 2-inch border all around. Lay tenderloin on top of mushroom mixture; fold puff pastry around, creating seam on bottom and tucking sides under. Place on baking sheet lined with parchment paper, seam side down, and refrigerate 15 minutes.
- Preheat oven to 425ºF.
- Combine egg yolk and water to form an egg wash. Brush over puff pastry and roast 20 minutes. Turn temperature down to 400ºF and bake an additional 15 minutes. If the crust begins to get dark, tent with foil. For medium-rare, remove beef from oven when meat thermometer registers 125ºF and rest 10 minutes before slicing. Heat demi-glace in small saucepan.
- To serve, cut into 1/2-inch slices and serve with demi-glace.
(Recipe’s copied from https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=32)