The Ever-Traditional, Never-Outdated Beef Wellington

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For some, the holidays are more about the food than the gifts. Planning a menu, preparing the food, arranging each dish lovingly, and then sitting down to enjoy it with those one loves most. What could be better?

If you’re looking for a warm, hearty, tasty, and memorable meal for this holiday, consider trying the traditional, but never outdated, Beef Wellington.

Recipe from



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2 tsp. butter
3 shallots, chopped
1 c. wild mushrooms
2 oz. sweet marsala wine
2 oz. heavy cream
4 beef tenderloin steaks
Olive oil flavored cooking spray
3 shallots, chopped
2 c. red wine
2 c. chicken broth
1 tsp. cornstarch
2 sheets puff pastry
1 egg
1 pinch salt
1 pinch pepper



Mushroom Filling:

Cook butter and shallots in a large sauté pan over high heat until shallots soften. Add mushrooms, and cook until mushrooms soften and reduce. Add Marsala, and allow liquid to reduce until almost dry. Add cream, and reduce again. Transfer mushroom mixture to food processor and pulse until mixture is smooth. Season with salt and pepper to taste. Put in a shallow container, and chill in the refrigerator until completely chilled.

Beef Wellington

Preheat oven to 425 degrees. Season beef with salt and pepper. Spray large sauté pan with cooking spray, and turn on high heat. Brown beef until slightly crusty on all sides. Remove beef from pan, and put on baking tray. Bake at 425 degrees until internal temperature reaches 100 degrees. Take beef out of oven and put in refrigerator to cool.

Put shallots in sauté pan that was used to sear the beef, and cook on medium until brown. Add red wine, and stir, while bringing wine to a boil. After wine is reduced by ¼, add the chicken broth. Reduce to simmer. Add more broth or wine as needed.

Change oven temperature to 400 degrees.

Cut pastry shells into pieces big enough to wrap around each piece of meat. Place beef on pastry pieces. Put mushroom mixture over beef. Wrap pastry completely around the beef and mushroom mixture. Beat and egg, and spread onto pastry with pastry brush.

Place beef pastries on a cooking sheet in the oven for 20 to 30 minutes, until pastry is brown. For rare meat, the meat thermometer should reach 110 degrees, for well done meat, 150 degrees. Remove from oven, and let sit for 5 to 10 minutes before serving.

Mix cornstarch and a little water, and add to the remaining sauce from the mushrooms. Simmer for 5 minutes. Spoon sauce over pastries before serving.

Servings: 6-8


Krista Franks Brock

Krista Franks Brock is a Dallas resident and freelance writer who enjoys writing about a wide variety of topics from cooking and home design to the mortgage industry. When she’s not writing, she’s often either experimenting in the kitchen or pursuing artistic endeavors such as painting, sewing and jewelry-making.



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