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Beef Wellington


Beef Wellington

Ingredients:

  • 5 oz beef tenderloin medallions
  • 1 box puffed pastry
  • 1 container Boursin cheese (contains enough cheese for 10 servings)
  • 1/2 lb sauteed mushrooms
  • salt and pepper
  • 1/2 cup red wine
  • 1 shallot minced
  • chopped fresh chives or fresh thyme

Season beef medallions with salt and pepper on both sides. Pre-heat a large saute pan over high heat. Add 1-2 Tbs of canola oil and swirl to coat the pan. Place the beef medallions in the hot pan and sear for 2 minutes per flat side. Remove the seared medallions from the pan and set aside to cool.

Lower the heat to medium. Add minced shallots to the pan and then deglaze the pan with red wine. Stir to combine, scraping any bits from the bottom of the pan. Let simmer on the stovetop for 4-5 minutes or until reduced by half.

While the beginning elements of your sauce are reducing, trim and roll out two squares of puff pastry to be larger enough to cover the medallions fully, but not by too much.

Place 1 Tbs of Boursin cheese in the middle of each square of puff pastry. Add a small layer of sauteed mushrooms and then top with the beef medallion. Pull up the sides of the puff pastry, encasing the beef medallions as demonstrated in the video. Turn the medallions over so your “seam” in on the bottom.

Place the wrapped beef wellingtons on a cookie sheet lined with parchment paper or lightly sprayed with pan spray. Brush the outside of the puff pastry with egg whites thinned with 1 Tbs of water. Bake for 8-12 minutes in a 400 degree oven on the middle rack.

While the beef wellingtons are cooking in the oven, return to the pan sauce and add beef or chicken stock to the pan of shallots and red wine. Turn the heat to high and bring the sauce up to a boil. Turn heat down to medium and reduce the sauce by half.

When the beef wellingtons are nicely browned on the exterior, remove the tray from the oven and set aside to cool for 5 minutes prior to serving. Serve with pan sauce and vegetable side dish of your choosing. Garnish with fresh chopped chives.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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