Here is a Delicious Beef Wellington with Mushroom Sauce from the The New Basics Cookbook by Julee Rosso & Sheila Lukins. They are the authors of the Silver Palate Cookbook and The Silver Palate Good Times Cookbook. All three of these cookbooks are my favorite cookbooks of all time. Back in the 1980’s many foods were introduced to the general public by them and these ingredients are staples in our kitchens today.
Raspberry vinaigrette, sun-dried tomatoes, and chevre were a few of those. Beef Wellington is typically a beef steak, covered in pate and wrapped in a puff pastry dough. Several versions use mushrooms duxelle instead of the pate. Duxelle is a finely chopped mixture of mushrooms mixed with herbs and butter and sometimes onions and shallots. I think the mushroom duxelle will be preferred by more people than the pate so I decided to use the mushrooms. In this cookbook Julee and Sheila used mushrooms also. I changed their recipe a little bit and didn’t use the dijon mustard.
One of the things that is important about this recipe is in order to get the rare to medium rare beef when you cut into your beef wellington, you need to brown the beef in a skillet for a very short time. So add the steaks to a hot skillet and brown on each side for only 1 minute per side for rare to medium rare.
Remember it still has to cook inside the puff pastry in the oven. If you like your steak medium to well done, then brown the steak for 2 minutes, in the skillet, on each side. After browning, place the tenderloins on a plate and place in the refrigerator to cool. Cooling helps the meat to maintain the juiciness and to not get too overdone when baked.
A second point here is if you attempt to put them directly into the puff pastry from the skillet you will get a more well done beef and also it will make the puff pastry soggy.
While the beef is cooling slightly, roll out the puff pastry and make the mushroom filling.
I think you are going to love my version of Delicious Beef Wellington with Mushroom Sauce. Let me know what you think! If you like this recipe then you will want to check out this beef recipe, Lighter Beef Bourguignon with Cheesy Polenta.
PERFECT BEEF TENDERLOIN TOPPED WITH MUSHROOM DUXELLE AND SURROUNDED WITH PUFF PASTRY AND SERVED WITH A MUSHROOM SAUCE.
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme leaves, crumbled
- 4 beef tenderloin steaks (6 ounces each)
- 2 sheets puff pastry dough 10 x 8 inches, 1/8 inch thick, thawed
- 2 eggs
- 2 teaspoons milk
- 1 large package mushrooms, chopped
- 2 garlic cloves, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup cream or half and half
- 1/8 cup cognac or brandy or dry white wine
- Preheat he oven to 425 degrees F.
- Toss the pepper, salt, garlic powder, onion powder and thyme in a small bowl. Rub the steaks on all sides with this mixture.
- Add 1 tablespoon of olive oil, 1 tablespoon of butter to a skillet and heat until hot, add the steaks and saute on each side for 1 minute.
- Saute garlic on medium heat in 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet for 1 minute. Add chopped onion, mushrooms and saute for 2-3 minutes. Taste and add a little salt and pepper if needed.
- Divide the mixture in half. Use 1/2 for the filling to go inside the puff pastry with the beef, and 1/2 the mixture to make the mushroom sauce (set aside for later). Take the half for the filling and place in a food processor and chop finely to almost a paste.
- Cover each steak with pepper, garlic powder, onion powder and salt. In skillet, add 1 tablespoon olive oil and bring temperature up to sizzle point and add the beef tenderloins. Saute for 1 minute on high heat on each side. Place on dish in the refrigerator to cool until the puff pastry dough is ready.
- Roll out the puff pastry and cut into 4 pieces. Take 1/2 the mushroom mixture and place some in the middle of each puff pastry square. Remove tenderloin steaks from the refrigerator and center each one on top of the mushroom mixture. Fold up the sides of the puff pastry to completely cover the steaks and seal edges.
- In a small bowl and with a fork, whisk the eggs and milk mixture together until light. Brush the tops of the puff pastry packages with the mixture.
- Place in the oven to bake until the puff pastry is puffed and brown. Check after 15 minutes.
- While the beef wellington is baking, make the mushroom sauce. Melt 1 tablespoon butter in a pan and add the other half of mushroom mixture.
- Add 1 cup cream or half and half and 1/4 cup wine or brandy or cognac. Cook until slightly reduced and thickened. Taste and adjust seasoning with salt and pepper if needed.
- Place the Beef Wellingtons on a plate and serve sauce on the side.