As I have mentioned before, I always cook my wife a filet mignon for Valentine’s Day. I was thinking about different ways to prepare it and realized I haven’t made beef Wellington for her. It was what she ordered for dinner when she said “yes” to my marriage proposal 27 years ago. 

Last summer, while in Las Vegas for the American Culinary Federation convention, we stayed at the Paris Hotel and ate at Gordan Ramsay Steak. He is well known for his version of beef Wellington, and it was delicious. It is an involved dish that requires a bit of planning and organization. It is known as a British dish celebrating the first Duke of Wellington, Arthur Wellesley, and his victory over Napoleon at the battle of Waterloo. The shape of the dish is thought to be inspired by the boots he wore, known as Wellesley Boots. 

The dish is inspired by the French dish “filet en croute,” or filet wrapped in pastry. The pastry used for this is called puff pastry. It is layers of dough with super thin layers of butter rolled out between them. When it is baked at a higher temperature, the butter fats almost fry the dough, and the steam caught in the layers causes them to lift and separate. This leaves behind a delicate, buttery and flakey pastry. Croissants use this same concept, except they also use yeast, which adds more flavor and lift. 

When making a beef Wellington, traditionally the whole trimmed tenderloin is seasoned and seared and then brushed with mustard and maybe a little horseradish. Phyllo sheets are sometimes placed down as a first layer, followed by crepes. Then a layer of prosciutto goes on top of the crepes. These three layers act as structural fortification along with the phyllo and crepes absorbing access liquid to avoid a soggy pastry. Next, a layer of cooked mushrooms and shallots, known as duxelles, is spread on top of the prosciutto. The tenderloin is then placed next. I was taught a million years ago that ideally you would then place foie gras and truffles on top of the tenderloin, but that is only if you are really trying to show off. Everything is then carefully rolled up and trimmed. A beautiful design is carefully carved into the outside of the pastry along with other pastry design elements, there is egg wash brushed on to give it a lovely golden brown when baked. 

This dish is also a fun vehicle for other ideas. You can substitute other meats like salmon, chicken, pork or duck. The other layers can be used creatively as well. Individual portions can be created, which then lends itself to another puff pastry creation called a pithivier. Pithiviers are most known as sweet preparations, but savory versions are also possible. I think it is very important to have fun with food and encourage creativity, but understanding and appreciating where ideas come from and the science of the dish are essential and worth the effort. 

Beef Wellington for Two 

• 2 filet mignon steaks
• Salt
• Pepper
• Olive oil
• Dijon mustard
• 2 tablespoons butter
• 1/2 pound mushrooms, any type will work, chopped fine
• 1 shallot, minced
• 2 tablespoons brandy, cognac or bourbon
• 1 spring of thyme
• 2 tablespoons heavy cream
• 1/2 teaspoon Worcestershire sauce
• 2-3 sheets puff pastry
• 4 slices prosciutto
• 2-4 ounces foie gras pâté, optional
• 1 egg, beaten

1. Season the steaks with salt and pepper.
2. Heat the olive oil in a pan at medium high heat.
3. Add steaks, and just cook until outsides of steaks are golden brown, DO NOT OVER COOK STEAKS. Ideally the steaks would be 110 degrees, as they will cook more later in the pastry shell.
4. Let steaks rest for 10 minutes.
5. Brush Dijon mustard in a very thin layer on the outside of the steaks.
6. Place the butter, finely chopped mushrooms and minced shallot in a pan.
7. Sauté until cooked through and mixture is dry — not too much caramelization on anything.
8. Add alcohol and thyme, simmer until dry again. Remove from heat. Remove the thyme stem.
9. Stir in cream and Worcestershire sauce to the mushroom mixture. Add salt and pepper as needed.
10. Place 1 sheet of puff pastry down on a cutting board.
11. Put both steaks spaced out, flat side down, and cut a circle around each steak two inches from the steaks. This will be the base for the pastry covering. Remove the access puff pastry.
12. Remove the steaks. On each puff pastry circle, place two pieces of prosciutto in an “X” shape.
13. Place the steaks on top of the prosciutto, which should be back in the center of the puff pastry circles.
14. Top the steaks with a mound of mushrooms. The quantity of mushrooms is up to you. You may not need all the mushrooms. The leftover mushrooms will make a delicious ravioli filling if you add a little parmesan Reggiano, or you can add it to flavor a cream sauce.
15. If you are using foie gras, place a piece on top of the mushrooms carefully.
16. Pull the prosciutto up to enclose everything like a package as best you can.
17. Cover each wrapped steak with puff pastry gently, doing your best to maintain the carefully constructed shape. Press in the sides gently to build a small “tower” of Wellington, ideally a cylinder shape.
18. Press firmly where the top puff pastry meets the bottom circle of puff pastry.
19. Trim the pastry to a pleasant shape or design where the top and bottom meet. Leave at least an inch around the bottom where the top and bottom pastry meet.
20. Optionally, using a very sharp knife, make very shallow cuts in the pastry to create a fun design; do not cut all the way through.
21. Place them in refrigerator to cool completely.
22. Pre-heat oven to 425 degrees. Place the chilled Wellingtons on a baking tray lined with parchment paper, and brush with the beaten egg.
23. Bake for 25-40 minutes, depending on the oven, or until golden brown and beautiful. Use a thermometer to check the internal temperature of the steak if you are concerned with more well done. May need to bake a little longer if more well done is your preference.
24. Let rest a couple minutes after they are baked. Serve with your favorite vegetables and potatoes. I love demi-glace sauce, but that is a lot of extra work. I always keep some in the freezer for emergencies.
25. Use a bread knife, also called a serrated knife, to carefully cut each one in half to see the layers on the inside. Sprinkle with fresh chives or parsley, maybe a little drizzle of sauce. Enjoy!

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.