Beef Wellington is one of those special gourmet dishes that you make for fancy occasions. My family upon occasion will even make beef Wellington in lieu of turkey for Thanksgiving, simply because it is a special meal that will feed a big family.
The key to a great Beef Wellington is to get a great beef tenderloin that is browned before wrapped in Braunschweiger and puffed pastry.
Ingredients
- 16 oz beef tenderloin
- 1 case Braunschweiger (a German range of smoked liverwurst) or liver pate
- 1/2 cup cut green onions
- 2 TBSP Worcestershire sauce
- 2 sheets unfrozen puffed pastry (from the frozen aisle)
- One egg
- A liberal amount of pepper and salt
How-to Prepare the Meat
1. Trim the fat off of your beef tenderloin so that you have a cylindrical log. You want this to be comparatively symmetrical so that your beef cooks evenly.
2. Speckle the outside liberally with coarse salt and fresh ground pepper. This will season the meat and make a nice crust.
3. On a hot griddle or an oiled pan you need to brown the outside layer of the protein. Turn the heat up very high, and then put your protein on for rather less than a minute per side - enough to create a browned crust.
4. Set your meat to the side to rest. You don't want to cook your beef all the way or else it is going to be overcooked in the oven.
Assembling the Beef Wellington
1. Heat your oven to 400 degrees.
2. In a bowl, mix the Worcestershire sauce, chopped green onions, and Braunschweiger (or liver pate, whatever you have - Braunschweiger is just cheaper) together till it has an even consistency.
3. Roll out your puffed pastry dough on a floured surface. Cover up to 1 inch round the edges with your liver pate mix.
4. Set your cooled beef tenderloin in the middle of the layers upside down (you will flip your beef Wellington later) and wrap it evenly with the puffed pastry.
5. Cut and trash any additional puffed pastry or else it won't cook all of the way through.
6. Flip over so the seam is on the bottom. Beat your eggs, and brush the outside of the puffed pastry in order that it will turn golden brown.
7. Cut small vents (slits) in the top so that the steam doesn't cause your puffed pastry to puff too much.
8. Sprinkle with coarse salt, and put into the stove on a lined cookie sheet for 25-35 minutes, till the interior of the protein is at 135 degrees for medium rare.
Serving the Beef Wellington
When you're serving your Beef Wellington you would like to keep it as simple as practicable. I wish to let my Wellington rest, and then cut it into thick slices based mostly on how many guests you have (thinner slices make it go a longer way re: feeding multiple guests). Place it on the plate so you can see the layers, and garnish with a twig of parsley. My fave small plates to serve this with are sauteed green beans and roasted fingerling potatoes. Bon appetit!
The key to a great Beef Wellington is to get a great beef tenderloin that is browned before wrapped in Braunschweiger and puffed pastry.
Ingredients
- 16 oz beef tenderloin
- 1 case Braunschweiger (a German range of smoked liverwurst) or liver pate
- 1/2 cup cut green onions
- 2 TBSP Worcestershire sauce
- 2 sheets unfrozen puffed pastry (from the frozen aisle)
- One egg
- A liberal amount of pepper and salt
How-to Prepare the Meat
1. Trim the fat off of your beef tenderloin so that you have a cylindrical log. You want this to be comparatively symmetrical so that your beef cooks evenly.
2. Speckle the outside liberally with coarse salt and fresh ground pepper. This will season the meat and make a nice crust.
3. On a hot griddle or an oiled pan you need to brown the outside layer of the protein. Turn the heat up very high, and then put your protein on for rather less than a minute per side - enough to create a browned crust.
4. Set your meat to the side to rest. You don't want to cook your beef all the way or else it is going to be overcooked in the oven.
Assembling the Beef Wellington
1. Heat your oven to 400 degrees.
2. In a bowl, mix the Worcestershire sauce, chopped green onions, and Braunschweiger (or liver pate, whatever you have - Braunschweiger is just cheaper) together till it has an even consistency.
3. Roll out your puffed pastry dough on a floured surface. Cover up to 1 inch round the edges with your liver pate mix.
4. Set your cooled beef tenderloin in the middle of the layers upside down (you will flip your beef Wellington later) and wrap it evenly with the puffed pastry.
5. Cut and trash any additional puffed pastry or else it won't cook all of the way through.
6. Flip over so the seam is on the bottom. Beat your eggs, and brush the outside of the puffed pastry in order that it will turn golden brown.
7. Cut small vents (slits) in the top so that the steam doesn't cause your puffed pastry to puff too much.
8. Sprinkle with coarse salt, and put into the stove on a lined cookie sheet for 25-35 minutes, till the interior of the protein is at 135 degrees for medium rare.
Serving the Beef Wellington
When you're serving your Beef Wellington you would like to keep it as simple as practicable. I wish to let my Wellington rest, and then cut it into thick slices based mostly on how many guests you have (thinner slices make it go a longer way re: feeding multiple guests). Place it on the plate so you can see the layers, and garnish with a twig of parsley. My fave small plates to serve this with are sauteed green beans and roasted fingerling potatoes. Bon appetit!
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