Thank you to the generous folks at Mizkan for sponsoring this post. My comments and opinions are my own.
If you’re looking for something spectacular to cook for your big New Year’s bash, you can hardly find a more spectacular, festive, holiday classic than Beef Wellington.
I mean seriously, can we talk?! With that beautiful, golden-brown pastry on the outside, all decorated up, how can you go wrong? It just looks like it should be a yearly tradition! Add to that those amazing mushrooms cooked in butter and the big, bold flavor of Holland House cooking wine and you’ve got yourself a celebration.
Now I know what you must be thinking. It looks labor intensive, but it really didn’t take much time at all.
Here’s the recipe:
Beef Wellington Recipe
- 1 beef tenderloin (3 to 3½ pounds), tied
- Salt and pepper, to taste
- 2 T olive oil
- 2 tablespoons unsalted butter
- 1 cup yellow onion, chopped
- 1 pound white mushrooms, finely chopped
- ½ cup Holland House Sherry Cooking Wine or Holland House Red Cooking Wine
- ½ cup chopped fresh parsley
- 1 pound (2 sheets) frozen puff pastry, thawed
- 1 egg yolk, lightly beaten with 1 teaspoon of water and a small pinch of salt
- You will also need cooking thread and parchment paper.
Tie your tenderloin using cooking thread. Start on your left, make one loop around the tenderloin and make a knot, extend the thread to your right approx 1 inch, use one of your fingers to hold it in place and make another loop around the tenderloin and insert the thread under the thread your finger is holding, tighten and repeat until you finish the whole cut of meat, it should look like this:
Generously season tenderloin with salt, cracked pepper and oil. In a large skillet over medium high heat, brown the beef on all sides, top, bottom, sides and ends, (3 minutes per side). Remove from heat and let it cool for one and a half hours.
Melt butter in a pan over medium heat, add onion and cook until softened, stirring continuously. Add mushrooms, pepper to taste, and cook for 10 minutes, add Holland House Sherry or Holland House Red Cooking Wine (these have the added benefit of salt, so you won’t need to add salt) and cook for about 8 minutes or until the mixture is dry. Remove from heat and let cool down completely.
Pre-heat the oven to 400 F.
Using a lightly floured surface, lay both sheets of puff pastry end to end. Roll out pastry to form a rectangle long and wide enough to cover your tenderloin and decorate it. You’ll need a 3 inch wide strip that’s the length of your tenderloin for making decorations.
Cut off your 3 inch wide strip of pastry and set aside for decorating. Then, spread half the mushroom and wine mixture over the middle of puff pastry, place the beef on top of the mushrooms, then spread the other half of the mushroom mixture on top of the tenderloin.
Fold the pastry around the tenderloin, seal the edges using egg yolk as “glue.” Fold up and seal the ends. Cut small leaf shapes from the pastry you set aside. Arrange the pastry left behind after cutting the leaf shapes into a branch on top of the wrapped Wellington, then arrange the pastry leaves along the branch. (See photo at top). Finally brush the pastry surface with the remainder of the beaten egg yolk.
Cover your baking sheet with parchment paper, and carefully transfer the whole pastry wrapped tenderloin to it. Bake for 35 minutes, reduce heat to 350 F and cook 10 minutes longer. Check the meat’s internal temperature for readiness, depending on your preference, and look to see that the pastry is cooked through. If the meat is not cooked but the pastry is golden, cover it with foil, and cook until done.
When ready, take it out of the oven and let it rest for 15 minutes before slicing.
I hope you enjoy yours, ours was so delicious I think it just might become a family tradition.