Perhaps one the most elegant dishes that can be ordered at a fine restaurant or prepared at home is Beef Wellington. If you are holding a dinner party and are looking to make a lasting impression on your dinner guests by serving this dish, a good recipe is indispensable.

There are four main ingredients to beef Wellington. These are a 3 pound piece of beef tenderloin, 8 ounces of black truffles, a half pound of pate de foie gras, and a pound of pastry puff. The foie gras and truffles can be found at a specialty food shop.

You may want to make the mushroom stuffing (duxelle) one or two days ahead of time. Begin by sauteing one finely chopped onion in 2 ounces of butter. Add your chopped truffles and cook until all moisture has evaporated. Add some heavy cream (3 tablespoons) and let this cook until it reaches a puree-like consistency. Add pepper and salt to taste.

Now season the beef with pepper and salt. In a large frying pan, melt an ounce of butter and add 2 tablespoons of olive oil. Place the tenderloin in the pan and brown all sides. This should take no more than 4 minutes. When you remove the beef from the pan, save the juices.

The puff pastry should now be rolled out to about 1/8 of an inch thick into an oblong shape. Spread the pate down the middle of the pastry and then spread the duxelle on top of that. Pressing down slightly, set the meat on top of the duxelle. Fold the pastry so it wraps fully around the beef.

Bake the beef at 450 degrees for ten minutes, then an additional twenty minutes at 375 degrees. Let the meat “relax” for approximately fifteen minutes. Slice the meat and top with a Madeira wine sauce (using the saved juice from earlier) if desired.

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Categories : Cooking