Puff Pastry and
Beef Tenderloin
That's Beef Wellington

Food historians generally agree that Beef Wellington is named for Arthur Wellesley, First Duke of Wellington, and the man who crushed Napoleon at Waterloo.

That's about all they agree on.

This dish might seem a little intimidating at first. The 3 pounds of beef tenderloin, because of the expense, certainly intimidated me.

I admit it. I practiced first with a small eye of round roast. You can buy frozen puff pastry sheets in most groceries.

Beef Wellington

3 lb beef tenderloin
2 Tbsp butter
1 tsp salt

Mushroom Filling:

1/2 lb mushrooms, finely chopped
1/4 cup chopped onion
1/4 cup dry sherry
2 Tbsp snipped parsley
2 Tbsp butter
1/2 tsp pepper
Frozen puff pastry, defrosted
1 egg
1 Tbsp water

Brown Sauce:

2 cups beef bouillon
1/2 cup dry sherry
3 Tbsp carrot, finely chopped
2 sprigs parsley
1 bay leaf
1/8 tsp crushed thyme leaves

Combine the ingredients for the brown sauce and simmer for 30 minutes.

Strain the sauce mixture through a fine sieve and discard the vegetables. Stir in 3 tablespoons dry sherry and simmer 5 minutes longer. Stir in 2 tablespoons butter, a little at a time.

Heat your oven to 425 degrees. Tie a heavy string at several points around the beef tenderloin. Place the beef tenderloin on a rack in a shallow pan. Spread the butter over the top and sides of the tenderloin. Sprinkle with salt and pepper.

Bake for 23 minutes and remove to a cooling rack. Put the beef tenderloin in the refrigerator to cool. After cooling remove the string and pat the beef tenderloin dry.

Stack the puff pastry sheets to form a 12 x 11-inch rectangle approximately 1/2-inch thick. Spread the mushroom filling on the pastry to within 1 1/2-inches of the edge. Place the beef tenderloin, topside down, in the center of the pastry. Roll tenderloin and pastry.

Seal the seam and the ends, securely moistening with water, if necessary. Make an egg wash with the egg and water. Brush over the top and sides of the pastry.

Most recipes agree that this combination is what makes this dish Beef Wellington.

Reduce oven to 400 degrees. Place pastry wrapped tenderloin, seam side down, on a baking sheet. Bake 30 minutes or until pastry is golden brown.

Serve Brown Sauce over the Beef Wellington.

There are currently many versions of Beef Wellington and this is just one.

Puff Pastry andBeef Tenderloin That's Beef Wellington

Beef Wellington

Puff Pastry and
Beef Tenderloin
That's Beef Wellington