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Wellington Recipe
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Beef Wellington
Recipe
a
with creamy
peppercorn sauce
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Prep Time: 20
minutes
Cooking Time: 30 minutes
Serves: 6
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This
'easy' Beef Wellington Recipe uses ready-made
phyllo dough rather than having to make puff
pastry dough from scratch. The phyllo dough
adds a light airiness that also counterbalances
the richness of the rest of the dish. Oyster
sauce is the typical accompaniment for
wellington, but we prefer a creamy sauce
flavored with peppercorns.
While we recommend a more tannic wine for our
NY
Strip Steak Recipe, beef tenderloin has a
more delicate flavor and texture that is best
showcased with a red with more moderate tannin
and body. The 2001 Rioja Reserva has the
benefit of 8 years of aging to smooth the
tannins and develop a silky texture. The
"Steal" La Vieille Ferme is a staple in our
house.
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Wine
Pairing
"Splurge"
2001
Marques de Caceres,
Rioja Reserva
Softened with age, this wine has a creamy
richness that echoes the buttery pastry and
sauce. ($20)
"Steal"
2007
La Vieille Ferme red,
Côtes du Luberon
Wild berry,
brambly flavor with a hint of vanilla oak.
Soft, smooth and
straightforward. ($8)
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Beef
Wellington
Ingredients:
1.5 lb beef tenderloin
4 oz. duck liver mousse pâté or fois gras
2 sheets phyllo dough
8 oz. crimini or baby portobello mushrooms
1 egg
1 large shallot
1 cup red wine
1 tbsp dijon mustard
1/2 tsp dried thyme
5 tbsp extra virgin olive oil
1 tbsp butter
1 tbsp flour
2 cups light cream
1/2 cup whole peppercorns
Beef
Wellington Cooking
Instructions:1.) Preheat oven
to 400 degrees. Remove beef from refrigerator
and season on each side with salt and fresh
pepper. Mince mushrooms and shallot. Beat egg
in a separate bowl with a tbsp of water and
reserve.
2.) Heat 2 tbsp olive oil over medium-high
heat, add beef and sear on both sides to brown.
Remove and reserve.
3.) Heat 3 tbsp olive oil in a separate skillet
or pan over medium-high heat. Add shallots,
mushrooms, pâté, and thyme and sauté for 3
minutes.
4.) Add parsley, mustard, and salt and pepper
to taste and continue to cook for 2 minutes.
Add wine and simmer for 2 more minutes or until
alcohol is cooked off. Remove from heat and let
cool.
5.) Lay each sheet of phyllo dough next to each
other and smooth out with a rolling pin. Place
seared tenderloin onto first sheet, and spread
sauté mixture on top. Cover with second phyllo
sheet and pinch at edges to seal. Brush with
egg wash.
6.) Place wrapped tenderloin in oven for 20
minutes for rare/medium rare or 25 minutes for
medium/medium well. Remove and let rest for
5-10 minutes.
7.) While meat is resting, prepare sauce. Add
butter and flour to a small sauce pan over
medium-high heat. Cook, stirring regularly
until it forms a thicker paste. Add cream,
peppercorns and salt to taste.
8.) Once rested, slice wellington and drizzle
with peppercorn sauce.
Next Recipe:
Braised Beef Short Ribs with Cheddar
Polenta
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