Store Bought Puff Pastry for Beef Wellington

Servings: 8

If Britain has a holiday culinary showstopper; it's got to be beef Wellington. This triumphant matrimony of beef tenderloin, sautéed mushrooms, and rich chicken liver pâté (or truffles and pâté de foie gras, if you desire to interruption the depository financial institution), rolled first in tender crêpes and then in buttery puff pastry, makes a grand centerpiece. Carved at the table and paired with a classic Madeira sauce, it's a succulent and decadent meal.

Sentry a video to acquire how to make and assemble Classic Beef Wellington step-by-step and visit the Guide to Christmas Dinner for more vacation-worthy recipes, carte planning tools, and how-to videos.

Or for more ideas on how to boost the season of beef tenderloin, view our slideshows 21 Means to Dress Up Beef Tenderloin and Beef Tenderloin Gets Saucy.

Ingredients

For the duxelles

i oz. (2 Tbs.) unsalted butter, softened
ane Tbs. vegetable or sunflower oil
i/4 cup finely chopped shallots
1-1/2 cups finely chopped portobello mushrooms (from 4 large caps; remove the stems and gills before chopping, preferably in a food processor)
Kosher salt and freshly ground black pepper
1 Tbs. finely chopped fresh flat-leaf parsley

For the Madeira sauce

6 cups beef stock, homemade or store-bought
1 cup Madeira
Kosher salt and freshly ground black pepper
1 oz. (ii Tbs.) cold unsalted butter, diced

For the crêpes

2-1/iv oz. (ane/two cup) unbleached all-purpose flour
1/8 tsp. kosher table salt
two big eggs
3/4 cup whole milk
1 oz. (two Tbs.) unsalted butter

For assembly

three lb. center-cut beef tenderloin, trimmed, side muscle removed
Kosher table salt and freshly ground blackness pepper
1 tsp. vegetable or sunflower oil
ii/3 loving cup chicken liver pâté, homemade or store-bought
i lb. puff pastry, homemade or store-bought, thawed overnight in the refrigerator if frozen
1 large egg, lightly browbeaten
1 tsp. unsalted butter, softened

Calories (kcal) : 850
Fat Calories (kcal): 450
Fat (k): 50
Saturated Fat (g): 20
Polyunsaturated Fatty (one thousand): 5
Monounsaturated Fat (g): 20
Cholesterol (mg): 290
Sodium (mg): 900
Carbohydrates (chiliad): 34
Fiber (g): 2
Protein (chiliad): 48

Preparation

Make the duxelles

Heat the butter and oil in a 10-inch skillet over depression heat. Add the shallots and cook, stirring often, until translucent, 3 to 4 minutes. Add the mushrooms, stir well, and raise the estrus to medium. Cook, stirring occasionally, until the mushrooms have cooked downwardly to a thick, well-nigh blackness mixture, near 15 minutes. Season with a compression of salt and a few grinds of pepper. Stir in the parsley; then transfer to a small-scale basin and cool completely. (The duxelles can be refrigerated for up to 2 days or frozen for upwardly to ii months.)

Brainstorm the Madeira sauce

Bring vi cups of the stock to a boil in a 12-inch skillet over medium-high oestrus and boil until reduced to 2 cups, 20 to 25 minutes. Add the Madeira and continue boiling until the liquid is once again reduced to 2 cups, about 5 minutes. Season to taste with table salt and pepper. (The sauce tin be prepared to this point up to i 24-hour interval ahead. Finish the sauce just before serving the Wellington.)

Make the crêpes

In a big basin, whisk the flour and salt. Make a well in the center, interruption in the eggs, and add 1/4 cup of the milk. Gently whisk the eggs and milk, gradually incorporating the flour. Slowly whisk in the remaining milk to make a smooth batter. (The concoction tin can be covered and prepare bated for up to an 60 minutes at this point.)Melt the butter in a ten-inch skillet over medium-depression heat. Swirl the pan to coat with the butter; pour the excess butter out into a small bowl. Whisk i Tbs. of the melted butter into the concoction. Reserve the residual for greasing the pan between crêpes. Increment the heat to medium loftier and pour 1/4 cup of the batter into the skillet. Swirl and so the batter thinly and evenly coats the base of the pan.
Melt until the crêpe is spotted with chocolate-brown on the underside, near one minute, and so flip and cook the other side until lightly browned, 30 seconds to one infinitesimal more than. Repeat with the remaining batter, greasing the pan off the oestrus as necessary. Transfer the crêpes to a plate, separating them with sheets of parchment, and cool. You'll demand four crêpes.

Assemble and bake the Wellington

Remove the beef from the refrigerator near an 60 minutes ahead so it has time to lose its arctic. Pat the beef dry and season all over with salt and pepper. Heat the oil in a 12-inch skillet over high heat until very hot. Sear the beefiness until it is evenly browned all over (don't worry most the ends), 2 to three minutes per side. Transfer the beefiness to a baking sheet and cool.In a medium bowl, mash the pâté and the duxelles with a fork until they form a soft paste.
Lay 4 crêpes on a clean work surface, overlapping them just plenty to give you a xiii×13-inch roughly square surface. Dot the pâté mixture over the crêpes, then use an kickoff spatula to spread it evenly across the crêpes' surface.

Place the tenderloin in the center of the crêpes and carefully wrap them around the filet, pressing and molding them into identify. Trim off any excess crêpe at the ends.

If using store-bought puff pastry that'due south packaged as two sheets, fuse the sheets together by slightly overlapping them and lightly rolling over the seam until adhered.

On a lightly floured surface, coil out the puff pastry to a xiii×xvi-inch rectangle (for store-bought puff, gyre in the management of the seam).

Transfer the wrapped beef to the center of the pastry and tuck any crêpes that take come loose dorsum into place. Bring the pastry upward around the beef, smoothing out whatsoever air pockets. Brush some of the beaten egg along the lesser edge of the seam and then press gently to seal; trim off any backlog. Seal the pastry similarly at the ends.

Lightly grease a large blistering sheet with the butter. Lift the Wellington onto the sheet, seam side down. Refrigerate for at least 15 minutes and up to three hours. (If refrigerating longer than i hour, let the Wellington sit at room temperature for 1 60 minutes before baking.)

At least xx minutes earlier baking, position a rack in the center of the oven and heat the oven to 475°F.

Castor the Wellington with the remaining browbeaten egg. Using a sharp knife, score the surface of the pastry with diagonal lines, being careful not to cut all the way through the pastry. Put the Wellington in the oven and immediately reduce the temperature to 425°F. Roast for 10 minutes, then reduce the oestrus to 400°F and roast until an instant-read thermometer inserted into the center of the Wellington registers 135°F for medium rare, 20 to 25 minutes. Transfer to a carving board and let the Wellington rest for ten minutes.

Meanwhile, finish the sauce: Rut the sauce in a 12-inch skillet over medium heat. When information technology begins to simmer, reduce the estrus to depression and whisk in the butter a few pieces at a fourth dimension. Do not permit it to boil. Season to taste with salt and pepper.

Thickly slice the Wellington and serve it with the sauce.

Make Ahead Tips

There are several components to a Beef Wellington, merely yous don't have to make them all in one mean solar day. Here's how to spread out the work:

two days (or up to ii months) ahead: Brand and arctic (or freeze) the beefiness stock, duxelles, and puff pastry.

1 day ahead: Begin the Madeira sauce. Brand the crêpes. Defrost the beefiness stock, duxelles, and puff pastry, if necessary.

Upwards to 5 hours alee: Let the beef sit out at room temperature for 1 hour before searing.

Upwards to four hours alee: Sear the beefiness; get together and arctic the Wellington.

Upwards to 1-1/2 hours ahead: Let the Wellington sit out at room temperature before blistering.

Upwardly to 1 hour ahead: Broil the Wellington and let it remainder earlier carving.

Earlier serving: Finish the Madeira sauce.

(17 ratings) Read Reviews

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Reviews (19 reviews)

slpaul | 12/26/2021

Honey this recipe! Made beef wellington for the first fourth dimension...these instructions and video were not bad and the meal was delicious. Will use this again and take more than confidence the adjacent time. I would similar to know the best mode to reheat the leftovers.
butta211 | 06/12/2021

This beef was fabled! A lot of work, multiple days, yes just all worth it!! I made homemade pate but bought a beef stock/veal demi glace from Gelsen'southward. Soooo delicious! This volition definitely be our new holiday repast. Fabricated the FC olive oil, thyme potatoes and side by side time I'll do asparagus or dark-green beans with it.
kwagner | 12/23/2020

kwagner | 12/19/2020
I've made this recipe for many years on Christmas and although it's time consuming, it's well worth the labor. Always a family fav. Best to first the prep such every bit stock a day or two in accelerate. Crepes ensure that the pastry does not get soggy.
militello | 12/16/2020

im going to make the beef wellington and will utilize fresh fois gras. in the associates process you lot say to mash the pate but im using fresh duck liver. Do I boom the foie gras raw into the duxelles? or do u grill it first. Please advise, thanks.

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Source: https://www.finecooking.com/recipe/classic-beef-wellington