Beef Wellington

For some reason unbeknownst to me, I’d been having the Jones to make Beef Wellington. I’m not even sure I’ve ever had the real thing, but I was intrigued, inspired, and motivated. So, I did my research, purchased a lattice roller, secured the key ingredients, wrote my own recipe, and finally made it happen.

I was compelled to write my own recipe so it would flow, make sense, and assure balance throughout the many layers and flavors of the dish. I’m glad I did. While mine just adds to the countless Wellington recipes out there, I had to make the process more manageable, more approachable, and totally tasty.

I also wanted to add back in what used to be the more traditional liver pâté that seems to have lost its presence to the more popular mushroom duxelles sans liver. Well, this girl can have her pâté and eat it, too! Adding it to the duxelles mixture (instead of working it into a layer of its own) only enhanced the mélange with a welcome, deepening dimension. While I pretty easily could’ve made my own pâté, I will readily admit that the variety sold at Costco (when it’s available) not only more than sufficed, but saved me several extra steps. 

I chose to tackle the project over the Christmas/Hanukah holiday. As with most undertakings of this nature, I learned a LOT. The process is not for the faint of heart. It’s time consuming, but not insurmountable. It involves many steps, and a considerable amount of refrigeration in between some of them. Fortunately, I ruined only one pastry sheet before getting the lattice technique down. But, roasting that bad boy from a fully chilled state definitely had me on tenterhooks. Please…allow none of this to discourage any interested kitchenistas! It’s definitely doable!

The result wasn’t bad for a first attempt. The finished product is a thing of culinary beauty, so worth all of the time and effort, and worthy of a holiday gathering offering. It’s a centerpiece that commands the attention it deserves.

I must say, the balance of layers, textures, and flavors was outstanding, so I had very few edits from what I’d originally written. It’s definitely one of my longest, most involved recipes, and I’m glad I’ve got its first preparation under my belt. Don’t get me wrong…I definitely didn’t reinvent that time-honored wheel, but I made it a little more manageable and user friendly, so that others can produce it, too, without much trepidation.

My Beef Wellington is seared, seasoned, center-cut beef tenderloin brushed with Dijon mustard, covered in a layer of mushroom and pâté duxelles, wrapped in a thin layer of prosciutto, encased in buttery puff pastry, and draped with a lattice crust. It’s traditionally served with a red wine sauce. Alas, I “don’t wine” so, while it may be sacrilegious, I opted instead for my favorite, rich and tangy hollandaise sauce, prepared in the blender. It paired nicely with the seared asparagus with garlic and lemon pepper I’d prepared to accompany it.

Putting this new creation out on social media, I’ve received some of the most kind and gracious feedback. Given its more involved preparation, however, I’m hesitant to include the Wellington in my forthcoming book, which is comprised, primarily, of easier dishes.

So, I’d like some honest input…include Beef Wellington with this first published endeavor or no? Please send me a message via the Message Me option on the dropdown menu on this website, and let me know your thoughts, honestly! Many thanks in advance!