Ultimate Beef Wellington: Classic Elegance for Special Occasions

Beef Wellington: A Timeless Classic for Any Occasion

Beef Wellington is the epitome of culinary elegance and sophistication, transforming a humble beef tenderloin into a luxurious masterpiece. Originating from the United Kingdom and named in honor of the Duke of Wellington, this dish has dazzled palates for over a century. Imagine a perfectly cooked filet of beef tenderloin, enveloped in a creamy chicken or goose liver pâté, then wrapped in a delicate layer of mushroom duxelles, all encased in flaky, golden puff pastry. The result is an impressive and delectable dish that is sure to leave your guests singing your praises long after the meal is over.

Ingredients

For the Chicken Liver Pâté:

• 2 tablespoons unsalted butter
• 1 small onion, thinly sliced
• 6 tablespoons schmaltz (chicken fat)
• 4 hard-boiled eggs
• 1/2 pound chicken livers
• 1/4 cup cream sherry
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 teaspoon sugar

For the Mushroom Duxelles:

• 1/2 pound mushrooms, finely chopped
• 2 tablespoons unsalted butter
• Salt and pepper to taste

For the Beef Wellington:

• 1 1/2 pounds beef tenderloin (filet mignon)
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 sheet puff pastry (about 20 x 12 inches), thawed
• 1 egg white, beaten
• 1 tablespoon all-purpose flour (for dusting)

For the Sauce:

• 1/2 cup Madeira wine
• 1/2 cup beef broth
• 1 teaspoon arrowroot powder
• Salt and pepper to taste

Instructions

Prepare the Chicken Liver Pâté:

1. Cook the Onions:

   • In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the thinly sliced onion and sauté until golden brown, which should take about 10 minutes.

2. Prepare Schmaltz with Grieven:

   • Stir in 6 tablespoons of schmaltz (chicken fat) into the skillet with the onions. Cook until the onions are well caramelized and the schmaltz is fully incorporated.

3. Cool and Blend:

   • Let the onion and schmaltz mixture cool. If making in advance, this can be frozen and used later. When ready to proceed, cook the chicken livers with the onion mixture over medium heat until the livers are no longer pink inside, about 2-3 minutes. Add the cream sherry and cook for another minute, then remove from heat and allow to cool.

4. Make the Pâté:

   • In a food processor, pulse the cooked livers and hard-boiled eggs until coarsely chopped. Be careful not to overmix. Season the mixture with garlic powder, salt, pepper, and sugar. Adjust the seasoning as necessary.

Prepare the Mushroom Duxelles:

1. Cook the Mushrooms:
   • In a heavy skillet, melt 2 tablespoons of unsalted butter over medium-low heat. Add the finely chopped mushrooms and cook, stirring frequently, until all the moisture has evaporated and the mixture becomes dry and somewhat sticky. Season with salt and pepper to taste. Allow the duxelles to cool completely.

Assemble the Beef Wellington:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare the Beef Tenderloin:

   • Season the beef tenderloin with salt, pepper, garlic powder, and dried basil. Place the filet on a rack in an uncovered roasting pan and roast in the middle of the oven for 30-45 minutes, or until a meat thermometer registers 120°F (49°C) for rare. Let the beef cool completely, then discard any larding fat and strings if present.

3. Spread the Pâté and Duxelles:

   • Spread a layer of chicken liver pâté evenly over the top and sides of the cooled beef tenderloin. Follow with a layer of mushroom duxelles, spreading it evenly over the pâté.

4. Wrap in Puff Pastry:

   • On a lightly floured surface, roll out the puff pastry into a rectangle large enough to completely encase the filet (about 20 x 12 inches). Carefully invert the beef tenderloin onto the center of the pastry. Fold the long sides of the pastry over the beef, then seal the edges by brushing with beaten egg white. Fold the ends of the pastry to fully enclose the filet. For decoration, you can create criss-cross patterns on the surface with a fork or knife.

5. Chill and Bake:

   • Place the wrapped beef seam side down on a jelly roll pan or shallow roasting pan. Brush the top with additional beaten egg white and chill for at least 1 hour, but no more than 2 hours.

6. Bake the Wellington:

   • Bake in the preheated oven for 30 minutes. Reduce the temperature to 350°F (175°C) and bake for an additional 5-10 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove from the oven and let it rest for 15 minutes before slicing.

Prepare the Sauce:

1. Reduce the Pan Juices:

   • In a saucepan, combine the reserved pan juices and Madeira wine. Bring to a boil and cook until the mixture is reduced by one quarter.

2. Thicken the Sauce:

   • Mix the arrowroot powder with a little cold water to form a slurry, then add it to the saucepan along with the beef broth. Cook over medium heat, stirring gently, until the sauce thickens. Season with salt and pepper to taste.

Serve:

1. Plate the Wellington:

   • Transfer the Beef Wellington to a heated serving platter using two spatulas to assist. Slice the Wellington into 3/4-inch thick slices.

2. Dress with Sauce:

   • Serve each slice with a generous drizzle of the Madeira sauce.

This Beef Wellington recipe is an impressive centerpiece for any special occasion, from festive holiday gatherings to elegant dinner parties. Its rich, flavorful layers and stunning presentation make it a dish that will be remembered long after the last bite. Enjoy crafting this classic and delightful meal that combines tradition with timeless elegance! 🍷🥩✨