Beef Wellington
Recipe
a
with creamy peppercorn sauce

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.

Wine Pairing

"Splurge"
2005 Marques de Caceres,
Rioja Reserva
Softened with age, this wine has a creamy richness that echoes the buttery pastry and sauce. ($26)
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"Steal"
2010 La Vieille Ferme red,
Côtes du Luberon
Wild berry, brambly flavor with a hint of vanilla oak. Soft, smooth and straightforward. ($10)
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Beef Wellington Ingredients:

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.