Back to Beef Wellington All Reviews for Beef Wellington - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Beef Wellington Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 2 1/2 to 3-pound beef tenderloin, trimmed of excess fat 2 teaspoons coarse salt 1/2 teaspoon freshly ground pepper 2 tablespoons unsalted butter 1 small onion, finely chopped 1 pound white mushrooms, stems removed, finely chopped 1/4 cup dry sherry All-purpose flour, for dusting 1 pound frozen puff pastry, thawed, plus more for garnish if desired 1/4 pound (4 ounces) duck liver, chicken liver, or peppercorn mousse, room temperature 1 large egg, lightly beaten Sea salt, or coarse salt, for sprinkling (optional)
Gallery Beef Wellington
Recipe Summary Servings: 8
Gallery
Beef Wellington
Beef Wellington
Beef Wellington
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 2 1/2 to 3-pound beef tenderloin, trimmed of excess fat 2 teaspoons coarse salt 1/2 teaspoon freshly ground pepper 2 tablespoons unsalted butter 1 small onion, finely chopped 1 pound white mushrooms, stems removed, finely chopped 1/4 cup dry sherry All-purpose flour, for dusting 1 pound frozen puff pastry, thawed, plus more for garnish if desired 1/4 pound (4 ounces) duck liver, chicken liver, or peppercorn mousse, room temperature 1 large egg, lightly beaten Sea salt, or coarse salt, for sprinkling (optional)
Directions
Tie tenderloin with kitchen twine in 1-inch increments to form an even piece, so it will hold its shape during cooking. (Your butcher can do this for you.)
Heat a large cast-iron or heavy skillet over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper. Sear tenderloin until well browned on all surfaces, about 1 1/2 minutes on each side, including ends.
Transfer tenderloin to a cutting board with a drainage well; let rest until cool. Cut and remove the kitchen twine, and chill tenderloin until ready to assemble and beef is cold, at least 1 hour or overnight.
In another large skillet, heat butter over medium heat. Add onion; cook until it softens, about 4 minutes. Add mushrooms; season with remaining teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until they are tender and liquid is released and evaporates, 8 to 10 minutes. Add sherry; cook until mixture is dry, about 4 minutes more. Cool at room temperature or in the refrigerator for up to a day.
On a lightly floured surface, roll the puff pastry into a rectangle 1/4 inch thick and big enough to enclose the beef. If using store-bought pastry, it may be necessary to lay out 2 pieces, overlapping, and roll them out into one piece. Spread the top of the tenderloin evenly with half the mousse, and spread half of the mushrooms evenly over the top.
Carefully invert coated tenderloin into middle of puff pastry, mushroom-side down. Spread another layer of mousse on top and sides of tenderloin. Spread remaining mushrooms over top. Fold up long sides of dough to enclose tenderloin, brushing edges with beaten egg to seal. Trim ends if necessary, then fold up, and seal. Carefully transfer tenderloin, seam side down, to a baking sheet, and chill at least 2 hours or overnight. Roll out any extra dough, cut into holly or other shapes if desired, and chill on baking sheet with beef.
Preheat the oven to 425 degrees. Place a baking sheet on the middle rack in the oven until hot, about 15 minutes. Decorate top of pastry with shaped cutouts if desired; brush with beaten egg. Make 2 to 3 slits in pastry for venting steam. Sprinkle with sea or coarse salt if desired. Carefully transfer beef Wellington to preheated baking sheet. Bake until pastry is golden brown and beef registers 120 degrees to 130 degrees on an instant-read thermometer for rare, 130 degrees to 135 degrees for medium rare, 35 to 50 minutes. Cover pastry with foil if it gets too brown while cooking. Let rest on a cutting board 10 minutes before slicing.
Reviews (5)
Add Rating & Review 118 Ratings 5 star values: 23 4 star values: 39 3 star values: 35 2 star values: 19 1 star values: 2
Reviews (5)
Add Rating & Review 118 Ratings 5 star values: 23 4 star values: 39 3 star values: 35 2 star values: 19 1 star values: 2
Add Rating & Review
118 Ratings 5 star values: 23 4 star values: 39 3 star values: 35 2 star values: 19 1 star values: 2
118 Ratings 5 star values: 23 4 star values: 39 3 star values: 35 2 star values: 19 1 star values: 2
118 Ratings 5 star values: 23 4 star values: 39 3 star values: 35 2 star values: 19 1 star values: 2
5 star values: 23 4 star values: 39 3 star values: 35 2 star values: 19 1 star values: 2
Martha Stewart Member Rating: Unrated 02/08/2013 Good recipe but hard to do with only imperial sizes and weights. Do it in Metric; it is only those lunatic Americans who use British Imperial measurement. Even the British stopped using it!! Martha Stewart Member Rating: Unrated 12/23/2008 We love this recipe too! It is so elegant but so so easy! Martha Stewart Member Rating: Unrated 12/21/2008 I, too, have made Martha's Beef Wellington several times for Christmas dinner and it is always a huge hit! Delicious, decadent, fancy, but really not that complicated to make. Fantastic! Martha Stewart Member Rating: Unrated 12/29/2007 We have had this for Christmas every year for the past 7 years. It always comes out perfectly. My husband sears the meat and prepares the mushroom mixture a day in advance. It doesn't take too long to make and is a truly special and delicious treat. Martha Stewart Member Rating: Unrated 12/19/2007 Martha's Beef Wellington takes multi day preparation, but is well worth it. Our family votes it the unamimous number one choice for Christmas dinner. We used a mushroom pate instead of the duck liver as called for in the recipe. It was as rich and decadent as anyone could wish.Martha Stewart Member
Rating: Unrated 02/08/2013
Good recipe but hard to do with only imperial sizes and weights. Do it in Metric; it is only those lunatic Americans who use British Imperial measurement. Even the British stopped using it!!
Rating: Unrated
Rating: Unrated 12/23/2008
We love this recipe too! It is so elegant but so so easy!
Rating: Unrated 12/21/2008
I, too, have made Martha’s Beef Wellington several times for Christmas dinner and it is always a huge hit! Delicious, decadent, fancy, but really not that complicated to make. Fantastic!
Rating: Unrated 12/29/2007
We have had this for Christmas every year for the past 7 years. It always comes out perfectly. My husband sears the meat and prepares the mushroom mixture a day in advance. It doesn’t take too long to make and is a truly special and delicious treat.
Rating: Unrated 12/19/2007
Martha’s Beef Wellington takes multi day preparation, but is well worth it. Our family votes it the unamimous number one choice for Christmas dinner. We used a mushroom pate instead of the duck liver as called for in the recipe. It was as rich and decadent as anyone could wish.
All Reviews for Beef Wellington
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beef Wellington
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
