Beef Wellington

Beef Wellington

From the Thermador and Tastespotting Ultimate Recipe Contest

Submitted by: Lisa Johnson

Lisa has made this for Christmas dinner for over 20 years.  When she mentioned this contest to her family, they all said "submit the beef wellington recipe" at the same time!


Makes 6 servings.  This recipe is very easy to prepare, and your guests will be amazed!  

Marinade:
1 cup Cabernet Sauvignon, or any dark red wine
½ cup olive oil
1 Tablespoon fresh parsley
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 bay leaf

Beef:
6 - 6 ounce portions of beef tenderloin/filet mignon*
¼ lb. fresh mushrooms, sliced
1  17.3 ounce package of puff pastry, defrosted
1 egg
1 Tablespoon water

Combine all of the marinade ingredients in a large plastic zipper bag.  Seal and shake well to combine.

Place beef in marinade and refrigerate overnight, turning occasionally.  Remove from marinade and let drain on folded paper towels.  Preheat oven to 400 degrees.  Line baking sheet with parchment paper and set aside.

Remove puff pastry from package and place on a floured surface.  Roll out to remove creases.  One at a time, place beef on puff pastry and trim with a knife just as you would trim wrapping paper to wrap a present.  Once the pastry is trimmed, lift the beef and place a few slices of mushrooms on top of the pastry below.  Place the beef portion on top of the mushroom, then place additional mushrooms on top of beef.  Fold lengthwise, then fold up the sides to form a dough package.  Smooth the sides together to form a tight seal.  Place on parchment paper covered baking sheet, and continue with the remaining portions.

Beat the egg with water in a small bowl.  Brush the tops of the finished pastries with the egg wash.  If you would like to decorate the tops, cut out shapes from leftover dough using miniature cookie cutters.  Place shapes on top of pastry, and again brush with egg wash.

Place in preheated oven and bake until golden brown, approximately 25 minutes depending on your oven. 

Remove from oven and let rest 5 - 10 minutes before serving.

*Can also be prepared using (1)- 2lb filet.  Bake for 40 - 45 minutes.