2 hrs 25 mins
Don't let the length of this recipe put you off! Practically everything can be done in advance. And, the individual steps are easy. But what a reward! This has been our Christmas Dinner for decades. It is the merger of two recipes: Julia Child's "The French Chef Cookbook", and a local restaurant that published their recipe in our local paper. Last year I made everything up in advance (except wrapping the beef in puff pastry) froze it, packed it in dry ice and hauled it to Colorado where two of our sons live. It was perfect!
My Private Note
Units: US | Metric
- 1/3 cup olive oil
- 1/2 cup sliced onion
- 1/2 cup carrot
- 1/2 cup celery
- 1/4 teaspoon dried thyme
- 1/4 teaspoon sage
- 1 bay leaf
- 3 allspice berries or 3 cloves
- 6 peppercorns
- 1 teaspoon salt
- 1 cup dry white vermouth
- 1/3 cup cognac or 1/3 cup brandy
- 2 lbs mushrooms
- 2 tablespoons butter
- 4 tablespoons shallots, minced
- 1/2 cup dry madeira wine
- 4 -5 tablespoons mousse type pate or 4 -5 tablespoons foie gras
- 4 (8 ounce) filet of beef
- 4 slices prosciutto, thin
- 2 sheets puff pastry
- 1Place all marinade ingredients (except salt, vermouth and cognac) in a small saucepan.
- 2Cook slowly until vegetables are tender.
- 3Remove from heat and let cool.
- 4Season filets with salt; place in ziplock bag; add marinade mixture; pour on the wine and cognac.
- 5Refrigerate 2 to 3 hours.
- 6Remove from marinade.
- 7Pat dry.
- 8Heat 1 T oil in a heavy duty saute pan over high heat.
- 9Add filet and sear briefly on all sides.
- 10Return to refrigerator until ready to assemble the Wellingtons.
- 11Reserve marinade for sauce.
- 12Mince mushrooms in food processor until very small.
- 13In the corner of a clean kitchen towel, twist the mushrooms a handful at a time to extract as much of the mushroom juices as possible.
- 14I usually dampen the towel first so it won't absorb the juices of the mushrooms.
- 15Reserve the juices for the sauce.
- 16Saute mushrooms and shallots in butter 7 or 8 minutes or so until the mushroom pieces separate from each other and begin to look dry.
- 17Add the madeira and boil until liquid has evaporated.
- 18Season to taste and stir in the pate or foie gras.
- 19Simmer marinade ingredients and mushroom juices with 2 cups beef broth and 1 T tomato paste for 1 hour or so until reduced to 2 cups.
- 20Degrease, season and thicken with 2 Tbs.
- 21cornstarch mixed with 1/4 cup Madeira.
- 22All of these steps can be prepared well in advance and even frozen in separate containers.
- 23Simply thaw everything before proceeding.
- 24I usually get two Wellingtons out of each sheet of puff pastry.
- 25It depends on the size of the steaks.
- 26Roll out each sheet a little to accomodate the size of the filet.
- 27Cut sheet in half.
- 28Lay one sheet of Prosciutto on each half.
- 29Place a spoonful of mushrooms on top; place a filet on top of mushrooms; spoon a little more mushrooms on top of filet; wrap filet in pastry.
- 30Pinch to seal.
- 31If you have any pastry left over, be creative and decorate the Wellingtons to fit the occasion.
- 32Place on parchment lined cookie sheet.
- 33Refrigerate at least 30 minutes or until ready to bake.
- 34Preheat oven to 375^F.
- 35Egg wash the tops of the Wellingtons.
- 36Bake until golden brown.
- 37About 25 minutes.
- 38Use an instant read thermometer to insure that the meat is done to your liking.
- 39If Wellingtons start to brown too much before the meat is ready, cover with foil and cook until it is done.
- 40Serve with the Madeira sauce spooned on top.
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Nutritional Facts for Beef Wellington
Serving Size: 1 (874 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1684.2
- Calories from Fat 1132
- Total Fat 125.8 g
- Saturated Fat 39.5 g
- Cholesterol 175.6 mg
- Sodium 1423.2 mg
- Total Carbohydrate 73.8 g
- Dietary Fiber 5.2 g
- Sugars 7.2 g
- Protein 58.7 g
The following items or measurements are not included:
filet of beef