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Beef Wellington

Updated: Mar 31, 2021

Beef Wellington is my sons Steven’s favourite meal. He wants it for his birthday dinner every year. Because I’m allergic to mushrooms and not a fan of duck liver, I’ve adapted this recipe to better suit my tastes. Lucky everyone loves it this way and I’ve perfected it over the years that it is not so hard to make. I’ve also come to the realization that cutting the beef tenderloin in half lets me make individual mini ones. That way depending on how hungry everyone is they can have one or two.

Ingredients

1 tbsp olive oil

1 onion thinly julienned

1 tbsp minced garlic

Salt and pepper to taste

4 beef tenderloin cut into half

Salt and pepper

1 tbsp olive oil

8 thinly sliced prosciutto

Enough mustard to coat each piece of beef

2 packs puff pastry thawed

Flour for rolling out puff pastry

1 egg beaten for egg wash

2 tbsp butter

1 shallot finely chopped

1 tbsp minced garlic

2 tbsp brandy

3 cups beef broth

2 tbsp heavy cream

2 tbsp grainy Dijon mustard

Directions

  1. Heat oil in skillet and add onion and garlic.

  2. Sauté until onion is caramelized. About 10 minutes

  3. Season with salt and pepper, take out of skillet and set aside to cool

  4. Season beef with salt and pepper

  5. Reheat skillet to high and add 1 tbsp oil to what is already in there

  6. Sear beef all over until it is crusty brown

  7. Place a cooling rack on a baking sheet and place beef on it to fully cool

  8. Set aside skillet for later

  9. Once beef and onions are cool, lay 2 pieces of prosciutto on saran wrap

  10. Spread some onions onto prosciutto

  11. Brush mustard all over the beef

  12. Wrap beef with prosciutto, then tightly wrap the plastic around the prosciutto and beef

  13. Place in fridge for 2 hours

  14. On floured surface, roll out puff pastry thinly to ¼ inch

  15. Place beef on pastry and cut enough pastry to wrap all around beef

  16. Use egg wash around the beef to help seal edges

  17. Wrap each puff pastry wrapped beef with saran wrap, tightly sealing it

  18. Place in fridge for minimum two hours or until ready to bake

  19. If you have left over puff pastry cut out hearts or make fancy bows by cutting the dough in 1” x 3 “ slices and then making a little slit in the middle and folding pastry within itself

  20. Brush each with egg wash and sprinkle with a little garlic salt

  21. Bake these at 375˚

  22. When golden and puffy, take them out of the oven and place on a plate until you need them

  23. Preheat oven to 425˚F

  24. Line large baking sheet with parchment paper

  25. Remove beef from saran wrap

  26. Place the beef seal side down onto sheet pan

  27. Cut Xs on top to let steam out while cooking

  28. Brush the entire pastry with egg wash

  29. Bake for 25 to 30 minutes until beef measures 125˚F with a thermometer

  30. Puff pastry should be golden brown

  31. Take out of oven and let sit for 10 minutes while you make sauce

  32. Add butter to the pan you seared the beef in and set to medium heat

  33. Add shallots and garlic and sauté for 5 minutes

  34. Remove from heat, add brandy and beef broth and return pan to high heat

  35. Reduce liquid by half

  36. Add cream and mustard and cook for two more minutes

  37. Strain the sauce to remove the solids

  38. Plate the beef and top with the sauce and a decorative puff pastry

I served with roasted peppers, asparagus and a salad



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