Beef Wellington

Recipe by Normaone
READY IN: 2hrs 25mins




  • Place all marinade ingredients (except salt, vermouth and cognac) in a small saucepan.
  • Cook slowly until vegetables are tender.
  • Remove from heat and let cool.
  • Season filets with salt; place in ziplock bag; add marinade mixture; pour on the wine and cognac.
  • Refrigerate 2 to 3 hours.
  • Remove from marinade.
  • Pat dry.
  • Heat 1 T oil in a heavy duty saute pan over high heat.
  • Add filet and sear briefly on all sides.
  • Return to refrigerator until ready to assemble the Wellingtons.
  • Reserve marinade for sauce.
  • Mince mushrooms in food processor until very small.
  • In 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.
  • I usually dampen the towel first so it won't absorb the juices of the mushrooms.
  • Reserve the juices for the sauce.
  • Saute mushrooms and shallots in butter 7 or 8 minutes or so until the mushroom pieces separate from each other and begin to look dry.
  • Add the madeira and boil until liquid has evaporated.
  • Season to taste and stir in the pate or foie gras.
  • Simmer 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.
  • Degrease, season and thicken with 2 Tbs.
  • cornstarch mixed with 1/4 cup Madeira.
  • All of these steps can be prepared well in advance and even frozen in separate containers.
  • Simply thaw everything before proceeding.
  • I usually get two Wellingtons out of each sheet of puff pastry.
  • It depends on the size of the steaks.
  • Roll out each sheet a little to accomodate the size of the filet.
  • Cut sheet in half.
  • Lay one sheet of Prosciutto on each half.
  • Place 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.
  • Pinch to seal.
  • If you have any pastry left over, be creative and decorate the Wellingtons to fit the occasion.
  • Place on parchment lined cookie sheet.
  • Refrigerate at least 30 minutes or until ready to bake.
  • Preheat oven to 375^F.
  • Egg wash the tops of the Wellingtons.
  • Bake until golden brown.
  • About 25 minutes.
  • Use an instant read thermometer to insure that the meat is done to your liking.
  • If Wellingtons start to brown too much before the meat is ready, cover with foil and cook until it is done.
  • Serve with the Madeira sauce spooned on top.