Antarctic Adventure Beef Wellington
Experience a culinary journey to the icy landscapes of Antarctica with this delectable Beef Wellington recipe, inspired by the festive traditions at McMurdo Station. This extraordinary dish combines succulent beef tenderloin with a rich mushroom duxelles and, optionally, a layer of creamy pork liver pâté. Wrapped in a golden puff pastry, this dish is perfect for special occasions like Christmas. Accompanied by elegant lobster tail and a variety of creamy mashed potatoes, this Beef Wellington promises to be a showstopper for your holiday feast. With flavors that mirror the spirit of adventure and the warmth of community, this recipe celebrates both the challenges and joys of cooking in one of the most remote places on Earth.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
beef tenderloin
1 (trimmed of fat and silver skin)
butter
4 tablespoons (divided)
mushrooms
1 lb (sliced)
garlic cloves
2 (minced)
red wine
1 cup
fresh thyme leaves
1 teaspoon (chopped)
frozen puff pastry
6 sheets (thawed)
pork liver pâté
1 lb (optional, thinly sliced)
Dijon mustard
2 tablespoons (prepared)
egg
1 (beaten with 1 tablespoon water)
salt
to taste
pepper
to taste
Instructions
1
Begin by preparing the beef tenderloin: trim off all visible fat and silver skin, then generously rub the surface with salt and pepper to enhance the flavor.
2
In a skillet, melt half of the butter over medium heat until foamy. Sear the tenderloin on all sides until it develops a rich, brown crust., about 8-10 minutes. Once seared, transfer it to a plate to cool completely.
3
In the same skillet, add the remaining butter and increase the heat to high. Add the sliced mushrooms and sauté until they reduce significantly in size, being careful not to allow them to brown (about 5-7 minutes).
4
Add the minced garlic and continue to sauté for an additional minute. Pour in the red wine and cook over medium-high heat until the mixture is almost dry, approximately 5-7 minutes. Stir in the fresh thyme, salt, and pepper, then remove from heat and let cool in a shallow dish.
5
Once cooled, transfer the mushroom mixture to a food processor and pulse until a rough paste forms. Set aside.
6
Roll out the thawed puff pastry on a floured surface into a large rectangle, ensuring it's not too thin. Spread the mushroom duxelles evenly in a wide strip down the center, leaving about an inch and a half of space at each end.
7
If using, thinly slice the pork liver pâté and layer the slices down the center of the mushroom strip.
8
Brush the seared tenderloin all over with the Dijon mustard. Carefully place the tenderloin on top of the mushroom and pâté layer.
9
Gently fold the sides of the pastry over the tenderloin, pinching to seal the edges securely. Trim any excess pastry if needed. Brush the entire pastry with the beaten egg mixed with water to create a golden glaze.
10
Turn the wrapped Wellington seam-side down and place it in a greased baking dish. Brush the top with the egg wash and use a sharp knife to make three small slits in the top to allow steam to escape.
11
Preheat your oven to 400°F (200°C) and bake the Wellington for about 25-30 minutes, or until the internal temperature reaches 120°F (49°C) for rare. Keep in mind the temperature will rise as it rests.
12
Once baked, the pastry should be a beautiful golden brown. Allow the Beef Wellington to rest for at least 15 minutes before slicing. Serve with the juices collected for an exquisite au jus sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Antarctic Adventure Beef Wellington?
It is a festive dish combining succulent beef tenderloin, mushroom duxelles, and puff pastry, inspired by holiday traditions at McMurdo Station in Antarctica.
What is the inspiration behind this specific recipe?
The recipe is inspired by the spirit of adventure and the warm community traditions found at McMurdo Station in one of the most remote places on Earth.
How do I prepare the beef tenderloin?
Trim off all visible fat and silver skin, then generously rub the surface with salt and pepper to enhance the flavor.
Why should I sear the beef tenderloin?
Searing the tenderloin for 8-10 minutes in butter creates a rich, brown crust that adds depth of flavor to the final dish.
What are the ingredients for the mushroom duxelles?
The duxelles consists of sliced mushrooms, butter, minced garlic, red wine, fresh thyme, salt, and pepper.
How long should I sauté the mushrooms?
Sauté the mushrooms for 5-7 minutes until they reduce significantly in size, being careful not to let them brown.
What role does red wine play in the mushroom mixture?
Red wine is used to deglaze and flavor the mushrooms; it should be cooked over medium-high heat until the mixture is almost dry.
How do I achieve the right texture for the mushroom duxelles?
Once the sautéed mixture has cooled, pulse it in a food processor until it forms a rough paste.
Is the pork liver pâté required?
The pork liver pâté is optional but adds a layer of creamy richness to the Wellington.
How do I prepare the puff pastry for assembly?
Roll out the thawed pastry on a floured surface into a large rectangle, ensuring it is not rolled too thin.
How much puff pastry is needed?
The recipe calls for 6 sheets of frozen puff pastry that have been thawed.
Where do I apply the Dijon mustard?
Brush the seared and cooled tenderloin all over with the Dijon mustard before placing it on the pastry layers.
What is the correct layering order for the filling?
Place the mushroom duxelles on the pastry first, followed by the optional pâté, and then the mustard-brushed beef.
How do I seal the pastry?
Fold the sides of the pastry over the beef, pinching the edges securely to seal, and trim any excess pastry if necessary.
What is the purpose of the egg wash?
The egg wash, made of one egg and water, creates a beautiful golden glaze on the pastry as it bakes.
Why should I make slits in the top of the pastry?
Making three small slits in the top of the pastry allows steam to escape, preventing the pastry from becoming soggy.
What oven temperature is used for baking?
Preheat the oven to 400°F (200°C) for baking the Beef Wellington.
How long does the Beef Wellington take to bake?
Bake the Wellington for about 25-30 minutes or until the desired internal temperature is reached.
What is the target internal temperature for rare beef?
The target internal temperature is 120°F (49°C); keep in mind the temperature will rise slightly as it rests.
How long should the Beef Wellington rest before serving?
Allow the dish to rest for at least 15 minutes to let the juices redistribute and the pastry set.
Can I make a sauce from the drippings?
Yes, you can serve the Beef Wellington with the collected juices as an exquisite au jus sauce.
What side dishes pair well with this recipe?
Elegant lobster tail and creamy mashed potatoes are suggested as perfect accompaniments for this holiday feast.
How much butter is needed for the recipe?
The recipe uses 4 tablespoons of butter, divided between searing the beef and cooking the mushrooms.
How much garlic is used in the mushroom mixture?
Two minced garlic cloves are added to the mushrooms for aromatic flavor.
What kind of mushrooms are recommended?
The recipe requires 1 lb of sliced mushrooms to create the duxelles layer.
How much red wine should I use?
One cup of red wine is used to flavor the mushroom mixture.
What herbs are included in the recipe?
One teaspoon of chopped fresh thyme leaves is used to season the mushroom duxelles.
Is this recipe suitable for special occasions?
Yes, it is specifically described as a showstopper for holiday feasts and special occasions like Christmas.
How do I ensure the pastry doesn't get too thin?
When rolling out the pastry, be mindful of the pressure applied to maintain a thickness that can support the meat and mushrooms.
What is the final appearance of the pastry?
When properly baked and glazed with egg wash, the pastry should have a beautiful golden brown color.