Beef Wellington
This recipe is for individual Wellingtons. Beef Wellington is thought to be named after the first Duke of Wellington, Arthur Wellesley, who became a British war hero after defeating Napoleon at Waterloo in 1815. He loved a version of this tasty dish made with pâté and Madeira wine.
INGREDIENTS | SERVES 4
- 4 filets mignon
- salt and pepper
- 4 tablespoons butter
- 1 sheet puff pastry
- 1 cup mushroom Duxelles (see recipe at bottom here)
- 2 ounces pâté de foie gras
- egg wash (egg beaten with about 2 tablespoons of water)
Season filets with salt and pepper and sauté them in butter until they are browned but still pink inside (medium). Chill filets.
Roll out and cut puff pastry into 4 squares. Spread ¼ cup duxelles in the middle of each pastry square.
Place a chilled filet on top of the duxelles. Spread pâté evenly divided on top of the filets.
Wrap the pastry around the filet, sealing with egg wash to make a package. Chill until ready to bake.
Preheat oven to 400°F. Brush Wellingtons with egg wash, and bake for 35 minutes.
