I was in love with more than just Mr. Stranded on our honeymoon. I had found a new love and its name was Beef Wellington. Maybe it was the pure joy of just having married an incredibly patient man. Or maybe it was the romantic moonlight. Perhaps it was the warm breeze and the sound of the ocean that made the mood just right for me to think Beef Wellington was the best entree I'd ever had in my life. But if I'm going to be honest, I'm pretty sure it was the buttery, flaky puff pastry wrapped around tender, mouth-watering filet mignon.
Beef Wellington quickly became my absolute favorite dish. Mr. Stranded understands this love affair and is actually quite happy when I surprise him with Beef Wellington. There are quite a few steps in preparing Beef Wellington, but overall, it is fairly simple and straight-forward. This recipe is sure to melt a few hearts.
Picture tutorial is below with complete recipe following.
Tie filets with kitchen twine to help them keep their shape while browning. Season both sides with salt and pepper.
Heat oil in a large heavy skillet over Medium-High heat. Brown filets on all sides, approximately two-minutes per side.
Set filets aside and allow to cool completely.
Flour a work surface.
Roll out puff pastry to a 7-inch square.
Cut puff pastry to a "+"
Place a quarter of the mushroom duxelles in the center of the puff pastry. (Normally mushroom duxelles form a paste. I tried chopped mushrooms this time around.)
Cut off strings. Lay filet on top of mushroom duxelles.
Using a pastry brush, apply egg wash to flaps.
Preheat oven to 425 degrees F. Take Wellingtons out of fridge and brush with egg wash. Place Wellingtons in the oven until puff pastry is golden brown. For Medium-Rare, cook approximately 20 minutes. For Medium, cook approximately 30 minutes. Remove from oven and let stand 10 minute to reabsorb the juices and finish cooking.
Spoon Madeira Sauce on a plate. Place Beef Wellington on top of the Madeira Sauce. Serve with mashed potato puff, bacon-wrapped asparagus and oven-roasted tomato.
Beef Wellington Recipe
Yields: 4 Individual Beef Wellingtons
4 (6 oz) thickly cut filet mignons
1 tsp salt
1/2 tsp black pepper
1 Tbsp truffle oil or olive oil
2 sheets puff pastry
Egg Wash (1 large egg beaten with 2 Tsp water)
1. Line a baking sheet with parchment paper or a Silpat.
2. Dry filets well. Tie the filets with some kitchen string to keep a round shape.
3. Season both sides of each filet with 1/4 tsp salt and 1/8 pepper.
4. Heat the oil in a large heavy skillet over Medium-High heat. Add the filets and sear for 2 minutes on each side. Brown edges as well. Transfer to a plate and cool completely.
5. Roll out puff pastry on a lightly floured surface and cut to yield 4, 7-inch, squares. Cut puff pastry into "+" shape. Reserve any extra dough for decoration.
6. Spread one-quarter of the mushroom duxelles in center of each puff pastry.
7. CUT STRINGS OFF FILETS. Place filet on top of mushroom duxelles.
8. Using a pastry brush, paint the inside edges of the pastry with egg wash
9. Fold the pastry over the filet as though wrapping a package and press the edges to seal.
10. Place the packages seam-side down on the prepared baking sheets and brush with egg wash.
11. Decorate packages with extra dough; Make a simple "X" or take mini-cookie cutters to decorate with shapes. Brush decoration with egg wash.
12. Cover with plastic wrap and chill in the refrigerator 30 minutes or up to 24 hours.
13. Preheat oven to 425 degrees F.
14. Remove Beef Wellingtons from fridge and apply more egg wash.
15. Place beef in the oven. Bake until pastry puff is golden brown; 20 minutes for medium-rare and 30 minutes for medium.
16. Remove from the oven and let rest for 10 minutes before serving. THIS IS IMPORTANT. It will help to lock the juices into the meat and the beef will continue to cook outside the oven. Wellingtons will have a nice pink center.
17. Spoon Madeira Sauce onto the plate. Place Wellingtons on top of sauce and accompany with potato puffs, bacon-wrapped asparagus, and oven-roasted tomatoes.