Description
Rich Beef Wellington beckons with luxurious beef tenderloin wrapped in golden puff pastry, promising an elegant dining experience that showcases classic French-British culinary artistry. Succulent meat nestled within buttery layers creates a sophisticated main course perfect for special celebrations and discerning palates.
Ingredients
Scale
Proteins:
- 4 (6-ounce) thickly cut filet mignons
- 4 (1-ounce) slices of goose or duck liver, or pork country-style pate
Mushroom and Aromatics:
- 10 ounces button mushrooms, finely chopped
- 2 tablespoons minced shallots
- ½ teaspoon minced garlic
Seasonings and Additional Ingredients:
- 1 teaspoon salt
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1/8 teaspoon freshly ground white pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 ½ tablespoons dry white wine
- 1 sheet frozen puff pastry, thawed
- 1 large egg beaten with 2 teaspoons water (for egg wash)
Instructions
- Prepare the culinary workspace by heating the oven to 425°F (218°C) and lining a baking sheet with parchment paper for optimal cooking surface.
- Meticulously season each filet mignon with kosher salt and freshly ground black pepper, ensuring even coverage on both surfaces.
- Activate a skillet over medium-high heat, introducing olive oil to create a perfect searing environment. Quickly caramelize the filets for precisely 60 seconds on each side to develop a rich, golden exterior.
- Gently roll out the puff pastry sheet, transforming it into four symmetrical squares that will envelop the meat.
- Spread a luxurious layer of mushroom duxelles across each filet, creating a sophisticated flavor foundation.
- Crown each filet with a delicate slice of liver pate, enhancing the meat’s complex flavor profile.
- Position the prepared filet at the center of a pastry square, carefully brushing the pastry edges with beaten egg to ensure a secure seal.
- Elegantly fold the pastry corners over the filet, pressing and crimping the edges to create a seamless enclosure.
- Arrange the wrapped filets seam-side down on the prepared baking sheet, then generously brush the exterior with additional egg wash to achieve a glossy, golden-brown finish.
- Transfer to the preheated oven and bake for approximately 20 minutes, or until the pastry transforms into a crisp, amber-colored shell.
- Allow the Wellington to rest for 10 minutes after removing from the oven, enabling the internal juices to redistribute and ensure a perfectly tender result.
Notes
- Unleash a gourmet masterpiece that transforms simple ingredients into an elegant dinner sensation.
- Master the art of wrapping tender filet mignon in buttery pastry for a show-stopping main course.
- Ensure restaurant-quality results by preparing each component with precision and care.
- Capture the essence of French culinary tradition with this impressive beef Wellington technique.
- Create a memorable meal that balances delicate meat, earthy mushrooms, and crisp golden pastry.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 602 kcal
- Sugar: 1 g
- Sodium: 642 mg
- Fat: 43 g
- Saturated Fat: 14 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 120 mg