Classic Beef Wellington

Classic Beef Wellington
Photo by Scott Phillips

Ingredients

  • 1 cup Madeira
  • 1 large egg, lightly beaten
  • Kosher salt and freshly ground black pepper
  • 3 lb. center-cut beef tenderloin, trimmed, side muscle removed
  • ¾ cup whole milk
  • 1-½ cups finely chopped portobello mushrooms (from 4 large caps; remove the stems and gills before chopping, preferably in a food processor)
  • 1 tsp. unsalted butter, softened
  • + 15 more ingredients
    • 2/3 cup chicken liver pâté, homemade or store-bought
    • 1 oz. (2 Tbs.) unsalted butter, softened
    • 1 oz. (2 Tbs.) cold unsalted butter, diced
    • 1 Tbs. finely chopped fresh flat-leaf parsley
    • 2 large eggs
    • 1/8 tsp. kosher salt
    • 6 cups beef stock, homemade or store-bought
    • 2-¼ oz. (½ cup) unbleached all-purpose flour
    • 1 oz. (2 Tbs.) unsalted butter
    • 1 Tbs. vegetable or sunflower oil
    • Kosher salt and freshly ground black pepper
    • ¼ cup finely chopped shallots
    • Kosher salt and freshly ground black pepper
    • 1 lb. puff pastry, homemade or store-bought, thawed overnight in the refrigerator if frozen
    • 1 tsp. vegetable or sunflower oil

Heat the butter and oil in a 10-inch skillet over low heat. Add the shallots and cook, stirring often, until translucent, 3 to 4 minutes. Add the mushrooms, stir well, and raise the heat to medium. Cook, stirring occasionally, until the mushrooms have cooked down to a thick, almost black mixture,...

View full recipe at Fine Cooking

Comments

Variations on Classic Beef Wellington

  • Classic Beef Wellington
    • 1 large egg, lightly beaten
    • All-purpose flour, for dusting
    • +12 other ingredients


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