If you've ever been too intimidated to make beef wellingtons, don't be. During my fabulously fun cooking class with Jenny Scott (http://kitchenessentialswithjenny.com/), I was shown just how "do-able" this fancy, impressive, and absolutely delicious dish can be. Since I had never done anything this incredible in my life, jenny was there every step of the way to help me through it. I learned a lot!
For example, you should never wash mushrooms- I'd heard that, but Jenny explained why. She said that mushrooms absorb all of the water- I didn't know that part! I also learned that beef wellingtons are traditionally 2-4 pound tenderloins, but to make them individual, you can use filet Mignon. It was so fun to learn how to sear the steak- I'd never done that before!
Well, we could be here all day if I went on and on, so I'm going to go ahead and cut to the chase-let's get started!!
First thing I want to mention about the wellingtons- they can be made ahead of time. The reason is: once you sear the filet, it really should be almost as cooked as you want it. You then wrap it up in the uncooked pastry, and freeze it. Yes, freeze it. When the time comes to cook it, your steak will just be warming up, while the surrounding pastry cooks in the oven. This really helps ensure that the steak doesn't become overdone. You really don't have to freeze it though. We only stuck ours in the freezer for about 45 minutes while we made the rest of our meal and it worked out fine.
Ok, here's what you'll need:
Beef Wellingtons
serves 4
4 (6 oz) thickly cut (1 1/2 inches) filet Mignon
1 tsp salt
1/2 tsp fresh ground pepper
1 tablespoon olive oil
1 sheet frozen puff pastry frozen overnight, then thawed (we used the peperidge farms brand)
Mushroom Duxelles (recipe to follow- make these before/while you work on the steaks)
1 egg +2 tsp heavy cream (for egg wash)
First, preheat the oven to 425 degrees
1. Line a baking sheet with parchment paper, set aside
2. Season both sides of the filet with salt and pepper
3. Heat oil in skillet over med-high heat. Add filets and sear for 1 minute on each side for medium rare.
*You want the steaks to "caramelize", so if they don't easily lift after one minute, leave them on a little bit longer, they won't over cook
4. Transfer to a plate to cool completely.
5. Roll out the puff pastry on a lightly floured surface to a 14 inch square. Cut into 4 (7inch) squares.
6. Spread one quarter of the Mushroom Dexelles on top of each filet.
7. Place each filet, mushroom side down in the center of each pastry. Using a pastry brush, paint the inside edges of the pastry with egg wash (2 tsp heavy cream + one egg). Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place "packages" seam-side down on the prepared baking sheet. Brush egg wash over tops and sides and bake until the pastry is golden brown and thermometer reads 140 degrees for med-rare (about 20 minutes)
Remove from oven and let rest for 10 minutes before serving!
Mushrooms Dexelles
1 tablespoon butter
2 tablespoons minced shallots
1/2 tsp minced garlic
10 oz button mushrooms, wiped clean, stemmed, and finely chopped
1/4 tsp salt
1/8 freshly ground white pepper
2 1/2 tablespoons dry white wine
1. Heat butter in saute pan over med-high heat. Add shallots and garlic. Cook, stirring for 30 seconds.
2. Add mushrooms, salt, white pepper, reduce heat to med, cook, stirring, until all liquid has evaporated and mushrooms begin to caramelize. (about 12 minutes)
3. Add wine and cook, stirring to deglaze the pan, until all liquid has evaporated.
Sauce Madeira
1 cup Madeira
2 tablespoons minced shallots
1 tsp minced thyme leaves
1 cup veal stock
2 tablespoons butter
salt and pepper
1. In a saucepan, bring Madeira, shallots, and thyme to a rolling boil. Reduce to simmer and cook until only 1/3cup remains
2. Add the stock, continue to reduce, over medium heat, until slightly thickened
3. Whisk in butter and season with salt and pepper to taste.
Pour over cooked wellingtons.
Searing the steaks
Allowing steaks to cool while we made the mushrooms and prepared the pastry
Roll out the puff pastry, cut into 4 squares
Place mushrooms in each spare, and follow with the beautiful steaks
Begin wrapping your "packages" the egg wash will act like a "glue" to hold the pastry together
Top off the pastry with a little more egg wash
Look how beautiful and golden brown they are!!!!
AMAZING!!!!
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