Kitchen Conundrum

  • Home
  • About
  • Eat
    • Appetizers
    • Bread
    • Breakfast & Brunch
    • Desserts
    • Fish
    • Meats
    • Pasta
    • Poultry
    • Side Dishes
    • Sauces, Dressings and Condiments
    • Soup and Stews
    • Vegetables
  • Drink
    • Beer
    • Cocktails
    • Wine
  • Recipe Index
  • Travel
    • NYC/Metro
    • Cambodia
    • England
    • France
    • Greece
    • Italy
    • Spain
    • Vietnam
  • Kitchen Sink
    • Classes
    • Contests
    • Cookbooks
    • Cook The Book Fridays- My Paris Kitchen
    • French Fridays with Dorie
    • Kitchen Gear & Gadgets

Beef Wellington’s With No Yelling Involved

October 31, 2010 by Renee

We have been wanting to make Beef Wellingtons for a while. Being rather big fans of Hell’s Kitchen and seeing them served nearly every week (for the past few seasons, they have been making lamb wellingtons, not beef) and laughing at Chef Ramsey’s disdain with his troops while he screams at them “The Wellington! Where’s the, curse word, curse word, Wellington!” Only to find out they are “RAW!!! RAWWW!!!”  It totally cracks us up. And makes us want to try and make them ourselves! They really can’t be that difficult, can they?

Our version is really simple. It doesn’t include ham or mustard like Chef Ramey’s Wellington but it is very flavorful and delicious. And really, very easy to make for even a weeknight dinner.

 

Ingredients

1 lb beef tenderloin cut into two 8oz. steaks

4 tbs vegetable oil

1 medium shallot, chopped very fine

1 cup fresh mushrooms, chopped very fine

2 sprigs of thyme leaves, chopped fine

2 ounces liver pate

2 tbs butter, softened

salt and pepper to taste

1 (17.5 ounce) package frozen puff pastry, thawed

2 egg yolks, beaten

1 (10.5 ounce) can beef broth

¼ cup red wine

1 tbs flour

1  tbs butter

Method

Preheat oven to 450 degrees F.

Heat 2 tbs of vegetable oil in a large sauté pan over high heat.  Season the beef with salt and pepper and sear until browned on all sides. Remove from pan to a plate and allow to cool completely. Reserve pan juices.

In a large sauté pan over medium heat add the remaining 2 tbs vegetable oil. When hot, add the onion and mushrooms stirring for 5-7 minutes until soft and all the liquid has evaporated. Remove from heat, add the thyme leaves, salt and pepper and let cool.

Mix together pate and 2 tablespoons softened butter.  Set aside.

Roll out the puff pastry dough into a square large enough to fold around the meat into little packages.

Spread a thin layer of the mushroom mixture in the middle of the dough as a landing spot for your beef.

Place a piece of beef in the center on top of the mushrooms. Spread a layer of pate (about 1 ounce) over the beef and cover with additional mushrooms.

Brush the edges of the dough with the egg yolk.

Fold the dough around the beef like a package and seal all the edges, making sure the seams are not too thick.

Place the beef on a baking tray, seam side down and cut a few slits in the top of the dough for venting. Brush the entire package with the egg yolk.

Bake at 450 degrees F for 10 minutes, then reduce heat to 425 degrees F and cook for another  10 to 15 more minutes, or until pastry is a rich, golden brown. Remove from oven and allow to rest on a plate before slicing.

Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Wisk in the flour and softened butter to thicken the sauce and continue cooking until desired consistency.

Spoon some sauce onto the bottom of the plate. Slice the wellingtons in half. Place each half on the plate surrounding the sauce and serve with a vibrant vegetable such as roasted asparagus.  The moment of truth!

PERFECTION!  Crispy on the outside and pink and juicy in the inside, just how we like it! Ok, the sauce could have been plated differently, since it seems that the Wellington’s juice and the sauce combined, but it tasted amazing!  The meat was soft and buttery while the pate and mushrooms were rich and earthy. And it was all enrobed in a crispy, crunchy crust!

 

This dish, when paired with a nice bottle of Pinot Noir makes a great Fall dinner.  It’s rich and hearty and just feels luxurious. The earthiness of the Pinot Noir with it’s own mushroom and truffle notes, works beautifully in tandem to create even higher levels of complexity with the liver pate and the mushroom coated beef.  This meal will make your stomach happy!

Enjoy!

Filed Under: Eat, Featured Posts, Meats Tagged With: Beef, Beef Wellington, Chef Gordon Ramsey, Hell's Kitchen, Mushrooms, Pate, Puff Pastry

Categories

Archives

kitchconundrum

It’s been way too many years since I’ve been t It’s been way too many years since I’ve been to @teaandsympathynyc  We went today for lunch and it was as wonderful as it always has been. Proper sausage rolls, fish and chips and their amazing sticky toffee pudding in custard. We even stopped in next-door for Crunchies. I need to go back and have afternoon tea again. #teaandsympathy #nyc #oldschool #westvillagenyc #westvillage #memories #england #englishtea #english #uk
We have so many tomatoes from the garden so my wor We have so many tomatoes from the garden so my working lunch is a French classic. Tomato tart with Dijon mustard and a little Comte/Gruyere mix. #workfromhomelife #tomatoes #growyourownfood #thanksdavid 😊
Smoked a pork shoulder and a beef planche this wee Smoked a pork shoulder and a beef planche this weekend. Served with an apple slaw and baked beans. It’s not pretty but it’s good BBQ. #smokedmeat #tragergrills #meat #pork #pulledpork #porkshoulder #beef #bakedbeans #appleslaw
Of the four out of five suitcases that arrived hom Of the four out of five suitcases that arrived home from France with us, I am so happy the one with the butter and cheese made it! The fifth suitcase took a few extra days. A little cheese in the afternoon to celebrate. From @fromageriedulouvre #tommedesfleurs #comte  #ossauiraty #cheese #paris #france #frenchcheese #frenchbutter #lucky #luggagewoes #airfrance
Croque Monsieur with Rosé after a stop to City Ph Croque Monsieur with Rosé after a stop to City Pharma to stock up on French beauty products. All that shopping makes one hungry.  #croquemonsieur #rosé #wine #vin #summer #citypharma #paris #france #beauty #deuxmagots
I spy… the obligatory Eiffel Tower photo. Are yo I spy… the obligatory Eiffel Tower photo. Are you really even in Paris without one? #Paris #France #driveby #quickshot
Oh hello, Paris. Nice to see you again. #parisfr Oh hello, Paris. Nice to see you again. 

#parisfrance #paris #france #drivinginparis
Last night as part of dinner we made one of my fav Last night as part of dinner we made one of my favorite summer salads- a peach, mozzarella di bufala, and tomato salad. Normally it’s the bits of cheese and tomatoes that are the treat, but the peaches were incredible-so sweet.  By the end we were just picking the peaches out. Good thing I bought several just to eat too- peaches from Spain and France, white, pink and orange. #peaches #salad #summer #summereats #mozzarella #buffalomozzarella #mozzarelladibufala #summersalad #stonefruit #yum #goodeats #spain #france #peche
Moules frites. With rosé, as you do. #normandy #f Moules frites. With rosé, as you do. #normandy #france #lunch #youjusthaveto #mussels #moulesfrites #yum #goodeats #seafood #beachlife #coastalliving #summer
Today we went to the beach and tonight we had the Today we went to the beach and tonight we had the traditional English roast for dinner at The Presbytere. Do you see the size of that Yorkshire Pudding? Incredible! And it was filled with the most luscious and velvety gravy. Again, every course was perfect.  For dessert we had the same as last night- zucchini cake and a white chocolate cream over crumbles and gooseberries. I really need to get these recipes! They had live music as well and we enjoyed the outside garden once again.  #normandie #normandy #normandietourisme #dinner #englishroast
Not to be missed! Had such a terrific dinner at Th Not to be missed! Had such a terrific dinner at The Presbytere last night, the new restaurant by Chef Edward Delling-Williams. The beautifully converted building is situated near the estuary of the Sienne where some ingredients are foraged. We sat outside in the breezy sea air and it couldn’t have been a more perfect evening. We drank Spritz’s and Pimm’s while we perused the menu. Though described as a gastro pub, the food is truly on another level, where fresh, local ingredients are highlighted. We shared starters of pork rillettes with a lightly smoked onion powder, a thick slice of house made lamb terrine served with a tangy walnut, English pickle and prune catsup, and a plate of simply marinated red peppers, all served with a generous basket of perfectly crusty bread with a soft, chewy center. For our mains, we debated over the whole fish and wished we had more people with us for the leg of lamb to share but in the end we chose the veal, thin slices served rare over fresh green beans with a deeply developed reduction sauce, as well as a plate of green and yellow zucchini served with a house made ricotta, apricot purée, chervil and a hint of mint. Each bite was better than the one before. We shared a bottle of Petit Chablis and the delightful, friendly sommelier confirmed that we couldn’t go wrong with our choice.  She was right! Fruity, light and delicious. Dessert is always my favorite part of any meal and the courgette cake (zucchini) was divine. A dreamy, light cream cheese frosting adorned this soaked, dense, sweet cake filled with bits of zucchini and carrots. I make zucchini cake (bread/muffins) often and nothing I’ve ever made even compares to this one. We also shared the white chocolate cream over a sweet crumble. It was such a pretty and light dessert. The staff made us feel so welcome and right at home from start to finish, an experience not to be missed and we can’t wait to see what else Chef has in the works. P.S. We are headed back tonight for the traditional English Sunday roast with the kids. Stay tuned!! #normandy #france #manche #bassenormandie #normandietourisme #restaurant #dinner #goodeats #edwarddellingwilliams
What a great way to wake up! Les demoiselles. Very What a great way to wake up! Les demoiselles. Very lite pastry with custard inside. #notadougnut #france #normandy #boulangerie #breakfastinbed #cafe #coffee #weekendvibes #sotired
The factory store was not open. Which is actually The factory store was not open. Which is actually a good thing for my wallet- for now. 😂 A quick trip to the lovely village of Villedieu Les Poeles to meet the train from Paris and lunch of galettes. #normandy #copper #copperpots #want #france #manche  #manchetourisme #gallettes #lunch
Today, we had an amazing lunch near to Granville. Today, we had an amazing lunch near to Granville. While we awaited stores to reopen we explored a little and found this gem of a place! What a beautiful setting and fabulous menu! The restaurant is part of a farm, La ferme de la Chèvre Rit. We sat outside in the sunshine and shared a demi bottle of clairet and a planche  with some of their homemade chèvre and terrines and meats. Then we had a salad with the most delicious pain d’épices topped with a lightly grilled chèvre and balsamic. We also had the basil risotto which was delicious and had just the perfect amount of cheese. Dessert was a delightfully light but rich chocolate molten cake with sweet cream and caramel and a crème brûlée. We wish we could have stayed for the whole afternoon. We will definitely have to go back again. #lestablesgranville #granville #lunch #normandy #bassenormandie #bassenormandietourisme #salad #risotto #chocolate #cremebrulee #thankyougooglemaps
First breakfast in France. It’s good to be back First breakfast in France. It’s good to be back here. #normandy #france #painauchocolat #chocolatecroissant #homeawayfromhome
It’s a two cocktail kind of night. Mojito and G& It’s a two cocktail kind of night. Mojito and G&T. #rum #sevenupmojito #hendricks #gin #cocktail #adultbeverage #roevwade #womensrights #voteblue
Britakakku. A Finnish summer cake made with layers Britakakku. A Finnish summer cake made with layers of cake, meringue, a whipped yogurt cream and fresh berries. It may look a mess but it’s quite tasty! Only two layers here but I’ve seen them quite tall! #britakakku #finnish #finnishfood #pastry #berries #summerfruit #summerdessert #dessert #summer #cake
Did someone want falafel for lunch? We may have a Did someone want falafel for lunch? We may have a few extras to share. Three pounds of chickpeas and a triple recipe. The best! 

Recipe from the cookbook, Israeli Soul by Michael Solomonov. We also made some sides (salatim) to go with. Roasted eggplant and garlic, Israeli salad of tomato, cucumbers, lemon and parsley. Grape leaves with herbed rice and tahini. 

So, so good. 

@mikesolomonov @soomfoods #kingswaypita #brooklyn #nyc #goldiefalafel #philly #israeli #israelifood #falafel #salatim #tahini #lunch #dinner #pita #sogood #yum
Load More... Follow on Instagram

© Copyright 2017 Kitchen Conundrum · Privacy Policy & Disclosures · All Rights Reserved ·