- Yield: 12 to 14 servings
- Beef Wellington:
- 1-- (6- to 8-pound) beef tenderloin, trimmed, at room temperature
- 1/4cup olive oil
- -- Salt and pepper
- -- Duxelles (below)
- 1-- (16-ounce) package puff pastry
- 1-- egg, beaten
- 1tablespoon water
- -- Blush Cream Sauce (recipe below)
- 1/2cup (1 stick) butter
- 2-- shallots, minced
- 1pound mushrooms, minced
- 1tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
- -- Salt and Peper
- Blush Cream Sauce:
- 1cup red wine
- 1tablespoon minced shallots
- 1tablespoon chopped fresh thyme
- 5-- white peppercorns
- 1-- bay leaf
- 1quart heavy cream
- -- Salt and white pepper to taste
- To prepare the beef wellington. Sear the beef tenderloin on all sides in the olive oil in a large skillet for a total of 5 minutes; cool. Sprinkle with salt and pepper. Turn the tapered end of the tenderloin under itself and secure with a wooden pick. Spread a 1/4-inch-thick layer of Duxelles evenly over the top of the tenderloin. Roll out the puff pastry and wrap around the tenderloin, encasing completely and pinching the overlapped edges together to seal. Place seam side down on a foil- or parchment paper-lined baking sheet. Decorate the top with additional pastry cut into star shaped if desired. Mix the egg and water in a small bowl. Brush the pastry lightly with 1/2 of the egg wash. Let stand for 5 to 10 minutes to dry. Brush with the remaining egg wash. Bake at 400F for 45 minutes for rare, 50 minutes for medium or 55 minutes of well done. Cool for 10 minutes before slicing. Garnish with fresh rosemary. Serve with Blush Cream Sauce. May place the pastry-covered tenderloin in the refrigerator for 5 minutes if the first application of egg wash does not dry in the specified time.
- To prepare the duxelles. Melt the butter in a heavy skillet over medium-low heat. Add the shallots, mushrooms, thyme and salt and mix well. Cook slowly for 5 minutes or until the mixture is of a paste consistency, stirring occasionally. Cool. May mince the mushrooms in a food processor if desired.
- To prepare the blush cream sauce. Combine the wine, shallots, thyme, peppercorns, and bay lea in a large skillet and mix well. Cook over medium heat until almost all of the liquid has evaporated, stirring occasionally. Add the cream and simmer until thickened, stirring occasionally Strain through a fine sieve into a medium bowl. Season with salt and pepper.
Recipe reprinted with permission from Betty Sim’s Southern Scrumptious Entertains (Scrumptious, Inc., Decatur, Alabama, 2002).