Ultimate Beef Wellington Delight
Indulge in the epitome of gourmet dining with this Ultimate Beef Wellington Delight. This iconic dish features a succulent filet of beef tenderloin, meticulously coated in a rich chicken or goose liver pâté, harmoniously blended with a savory duxelles of finely chopped mushrooms, encapsulated in a flaky, golden puff pastry. Originating as a tribute to the Duke of Wellington, this culinary masterpiece has enchanted palates for over a century. Perfect for a lavish dinner party, this dish not only promises to impress your guests but also leaves them reminiscing about the sumptuous flavors long after the meal is over. Elevate your dining experience and turn an ordinary evening into an extraordinary celebration with this exquisite recipe!
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Beef Tenderloin Fillet
3 1/2 lbs (Including suet)
Mushrooms
3/4 lb (Finely chopped)
Unsalted Butter
3 tablespoons (For sautéing)
Puff Pastry Sheet
1 lb (Thawed)
Egg White
1 large (Beaten)
Egg Yolk
1 large (Beaten with 1 teaspoon water)
Madeira Wine
1/2 cup (For sauce)
Arrowroot
2 teaspoons (Dissolved in 1 teaspoon water)
Beef Broth
1/2 cup
Vegetable Oil
1/2 cup
Onion
1 (Diced fine, in food processor)
Chicken Livers or Goose Liver
2 lbs (Give or take)
Cream Sherry
3 ounces
Garlic Powder
2 teaspoons
Hard-Boiled Eggs
4 (Chopped)
Butter
2 tablespoons (For sautéing)
Onion
1 small (Thinly sliced)
Schmaltz (Chicken Fat)
6 tablespoons (Recipe follows)
Sugar
1 tablespoon
Salt
(To taste)
Pepper
(Plenty to taste)
Instructions
1
Prepare the Chicken Liver Pâté: In a skillet, melt 2 tablespoons of butter and add 1 thinly sliced small onion. Sauté until golden brown.
2
Stir in the schmaltz (chicken fat) and mix thoroughly with the onions to create a savory base.
3
For best results, prepare the schmaltz ahead of time. Allow it to cure in the freezer for a couple of months if possible.
4
Further enhance the pâté by sautéing chopped onions in vegetable oil until golden brown. Incorporate the schmaltz mixture into this blend.
5
Boil 4 eggs until hard boiled. Set aside to cool.
6
Add the chicken or goose livers to the pan, mixing with the onions and schmaltz. Cook for 2-3 minutes until just done.
7
Stir in cream sherry and cook for an additional minute. Remove from heat and let cool.
8
In a food processor, pulse the livers and chopped hard-boiled eggs together until roughly combined. Avoid overmixing.
9
Season with salt, pepper, garlic powder, and sugar until it reaches your desired flavor.
10
Now, prepare the Beef Wellington: Preheat your oven to 400°F (200°C). Season the tenderloin with salt, pepper, garlic powder, and any other preferred herbs.
11
Place the filet on a rack in an uncovered roasting pan and roast it in the oven for 30 to 45 minutes or until the internal temperature reaches 120°F (49°C) for rare.
12
Once done, allow the filet to cool down completely, then discard any excess fat, including strings.
13
Skim off the fat from the pan juices and reserve them for the sauce. In a heavy skillet, sauté finely chopped mushrooms in butter over medium-low heat until they are completely dry. Season and let cool.
14
Spread the chicken liver pâté evenly over the top and sides of the cooled filet followed by an even layer of the sautéed mushrooms.
15
On a floured surface, roll out the puff pastry until it's large enough (approximately 20x12 inches) to completely enclose the filet.
16
Carefully invert the coated filet onto the dough. Fold the long sides over the filet and press to seal with your fingers. Create decorative criss-cross grooves on the surface.
17
Brush the edges of the pastry with beaten egg white to ensure a tight seal. Repeat this for the ends of the pastry.
18
Transfer the wrapped filet seam-side down onto a jelly roll or shallow roasting pan. Brush the exterior with the egg yolk wash.
19
Chill the assembled Wellington for 1-2 hours to firm up the pastry.
20
Once chilled, place the Wellington in the preheated oven at 400°F for 30 minutes. Then reduce the heat to 350°F (175°C) and continue baking for 5-10 minutes more, or until the internal temperature reaches 130°F (54°C) for medium-rare.
21
Remove from the oven and rest for 15 minutes.
22
Meanwhile, in a saucepan, combine reserved pan juices and Madeira wine, boiling until reduced by one quarter. Add the arrowroot mixed with water and beef broth, and cook gently until thickened, about 5 minutes.
23
Carefully transfer the Wellington to a heated serving platter using two spatulas. Slice into 3/4 inch thick pieces, and serve drizzled with the rich sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Beef Wellington Delight?
The Ultimate Beef Wellington Delight is a gourmet dish featuring a succulent beef tenderloin coated in liver pâté and mushroom duxelles, all wrapped in a flaky puff pastry.
What cut of meat is required for this recipe?
This recipe requires 3 1/2 lbs of beef tenderloin fillet, including suet.
What are the primary components of the coating for the beef?
The beef is coated with a chicken or goose liver pâté and a savory duxelles made from finely chopped mushrooms.
How should the mushrooms be prepared?
Finely chop 3/4 lb of mushrooms and sauté them in butter over medium-low heat until they are completely dry.
What is the initial roasting temperature and time for the beef?
The beef should be roasted at 400°F (200°C) for 30 to 45 minutes.
What internal temperature should the beef reach during the first roast?
For a rare roast, the internal temperature should reach 120°F (49°C).
How do you prepare the chicken liver pâté?
Sauté onions in butter and schmaltz, add chicken or goose livers and cream sherry, then pulse with hard-boiled eggs and seasonings in a food processor.
What is schmaltz and how is it used in this recipe?
Schmaltz is chicken fat. In this recipe, 6 tablespoons are used to create a savory base for the pâté when mixed with onions.
Are there eggs in the pâté?
Yes, 4 hard-boiled eggs are chopped and pulsed with the livers and onions to create the pâté.
How should the beef be treated after the first roast?
The filet must cool down completely, and any excess fat or strings should be discarded before assembly.
What size should the puff pastry be rolled to?
Roll the puff pastry on a floured surface until it is approximately 20x12 inches, large enough to enclose the filet.
How do you seal the puff pastry around the beef?
Fold the long sides over the filet and press with fingers to seal. Use beaten egg white on the edges and ends to ensure a tight seal.
What is the purpose of the egg yolk wash?
The egg yolk wash is brushed on the exterior of the pastry to help it achieve a golden brown color during baking.
Does the assembled Beef Wellington need to be chilled?
Yes, it should be chilled for 1-2 hours to firm up the pastry before the final bake.
What are the final baking instructions for the Wellington?
Bake at 400°F for 30 minutes, then reduce the heat to 350°F and bake for another 5-10 minutes.
What internal temperature signifies a medium-rare finish?
The internal temperature should reach 130°F (54°C) for medium-rare.
How long should the dish rest after baking?
The Beef Wellington should rest for 15 minutes before slicing.
How is the sauce for the Beef Wellington made?
It is made by reducing pan juices and Madeira wine by one quarter, then thickening with arrowroot mixed with beef broth.
What kind of wine is recommended for the sauce?
1/2 cup of Madeira wine is used for the rich sauce.
How do you thicken the sauce?
Mix 2 teaspoons of arrowroot with 1 teaspoon of water and add it to the simmering sauce until thickened.
How thick should the Beef Wellington be sliced?
It is recommended to slice the Wellington into 3/4 inch thick pieces.
Can goose liver be used instead of chicken liver?
Yes, the recipe allows for either 2 lbs of chicken livers or goose liver for the pâté.
What seasonings are used for the pâté?
The pâté is seasoned with salt, pepper, garlic powder, and 1 tablespoon of sugar.
What should you do with the pan juices from the first roast?
Reserve the pan juices, skim off the fat, and use the remaining liquid as the base for the Madeira sauce.
How should the surface of the pastry be decorated?
You should create decorative criss-cross grooves on the surface of the pastry before baking.
What is the total ingredient count for this recipe?
There are 21 ingredients listed in the recipe details.
Is there a specific way to prepare the schmaltz?
The recipe suggests preparing schmaltz ahead of time and allowing it to cure in the freezer for a couple of months if possible.
What type of sherry is used in the pâté?
3 ounces of cream sherry are added to the livers while cooking.
What tags are associated with this recipe?
Tags include beef wellington, gourmet, dinner party, classic recipe, pâté, puff pastry, luxury dish, savory, meat, and traditional cuisine.
How do you safely transfer the Wellington to a serving platter?
Carefully transfer the Wellington using two spatulas to a heated serving platter.