Severed Beef Wellington Taste Test
Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
I try not to pick favorites often, but my goodness, this meal is a new favorite. The flavors play off of each other in the most wonderful way. From the tanginess of the mustard to the earthiness of the mushrooms and the crunch of the puff pastry, this meal gets 10s across the board. Both my fiancé and I went back for seconds, we could not get enough. A favorite show of ours is Gordon Ramsey Uncharted. If I received this meal in one of his restaurants I would be absolutely blown away, that is how good it is. The best part? It is not too difficult to prepare.
If you follow the recipe closely and plan things out well, it will flow seamlessly. A few suggestions, start the mushrooms early as they need to chill for an hour before being placed on the puff pastry. Also, the puff pastry takes about 40 minutes to thaw so make sure to pull it out early.
I started by making the Mushroom Duxelle. While it was chilling I washed all of the dishes I had accumulated from the mushrooms. When I hit 40 minutes left on the mushrooms I took the puff pastry out to thaw and measured out all of the ingredients for the next steps. After prepping, searing, and covering the meat with mustard, I was ready to start assembling the ingredients on the thawed puff pastry. Once the beef Wellington was in the oven, I washed up all of the dishes and started making the sauce and a side of asparagus. With working while things were cooking (or chilling) everything was ready right at the same time for this delicious meal!
Severed Beef Wellington
Makes 5 servings
Preparation Time: 30 Minutes
Cooking Time: 1 Hour
*2 pounds beef tenderloin
*1/2 cup yellow mustard
*2 cups Mushroom Duxelle (recipe follows)
*Frozen Puff Pastry, thawed and rolled out 10” x 10” x 1/8”
*Salt and pepper, to taste
*1 whole egg, beaten, for egg wash
*1/4 cup olive oil, for searing
*Season the meat with salt and pepper to taste, and sear to golden brown on all sides in a pan on high heat.
*Take it off the heat and reserve on the side.
*Preheat oven to 400F.
*Spread the Mushroom Duxelle over the prepared puff pastry making sure to leave 2 inches free on all sides.
*Brush the egg wash on this 2 inch free space of pastry.
*Brush the mustard all over the seared tenderloin, and place tenderloin on top of one end of the prepared puff pastry.
*Now, carefully roll meat and dough, making sure it is nicely tucked in. Keep rolling until meat is fully incased. Pinch and press the ends to seal meat, making sure there are no openings or gaps on either end.
*Carefully place meat/dough on a sheet pan and brush egg wash on all sides.
*Put in preheated oven and bake for 40 to 45 minutes, then remove and let rest at room temperature for 10 minutes.
*Slice in 1 to 1 1/2 inch thickness.
*Accompany with grilled asparagus and Marsala Wine Sauce.
Mushroom Duxelle (for Beef Wellington)
Makes 5 servings
Preparation Time: 15 Minutes
Cooking Time: 35 Minutes
*2 pounds mushrooms, minced in a food processor
*1 cup onion, finely chopped
*2 tablespoons fresh garlic, minced
*1 tablespoon butter
*2 tablespoons fresh rosemary, finely chopped
*1/4 cup dry white wine
*1 teaspoon salt
*In a large sauté pan, place the butter, onion and garlic and cook on medium heat until onion is translucent.
*Add the minced mushrooms, rosemary, wine and salt.
*Cook, stirring constantly, until mixture is completely dry. (Mixture should have absolutely no
moisture.) This entire process should take about 15 to 20 minutes on low to medium heat. (It took mine about 35 minutes but my pan does not have a huge surface area)
*Turn heat off, spread onto a sheet pan, cover and chill in the refrigerator for at least 1 hour.
*Mushroom Duxelle is ready to use.
Marsala Wine Sauce
Makes 1 Cup
Preparation Time: 5 Minutes
Cooking Time: 15 Minutes
*2 tablespoons olive oil
*2 tablespoons fresh onion, grated
*1 teaspoon fresh garlic, minced
*1 cup Marsala wine
*2 cups beef or chicken stock
*2 tablespoons cornstarch slurry, or as needed for thickening (A cornstarch slurry is equal parts water and cornstarch mixed together. I combined 2 tbsp of each and used almost all of it.)
*2 tablespoons butter
*Salt & pepper, to taste
*In a medium saucepan heat the oil to low smoking point.
*Add the onion and garlic, cook until translucent.
*Turn heat to high and add the wine.
*Reduce to half, then add the stock and reduce to half again.
*Turn the heat back to medium and add cornstarch, whisking as needed to lightly thicken the sauce.
*Season to taste and add the butter.
*Whisk to melt butter in the sauce.
Recipe and Taste Tester - Alina Gersib