Beef Wellington - A Holiday Entertaining Staple Gets a New Look:

Beef Wellington has long been seen as the old standby of decadent foods.  It is used by hosts far and wide when they are looking to serve something special.  

This elegant staple of 1960s dinner parties derives its name from The Duke of Wellington, the nineteenth century English statesman and military officer. 

Beef Wellington traditionally is a 2 to 4 pound beef tenderloin topped with mushroom duxelles and foie gras pate, and then encased in puff pastry. 

The Catering Division of Perfect Productions, serves this dish up regularly at dinners during the holidays.  We have put a twist on it this year by creating individual portions of the dish, we even have a mini version that is perfect to pass on a tray.   Let us Entertain you with the Recipe...  

You will need:

• 4 Thickly Cut 6oz Filet Mignons
• 1 1/4tsp Salt
• 1/2tsp Freshly Ground Black Pepper
• 4 1 Ounce Slices Goose or Duck Liver
• 8 oz Puff Pastry, Thawed
• 1 Large Egg, Beaten
• 1tbsp Usalted Butter
• 2tbsp Shallotts, Minced
• 1/2tsp Garlic, Minced
• 10 large Button Mushrooms, whiped, cleaned and freshley chopped
• 1/8tsp Freshly Ground White Pepper
• 2 1/2tbsp White Wine, Dry

Mushroom Duxelles

• Heat the butter in a medium skillet over medium-high heat.
• Add the shallots and garlic and cook, stirring, for 30 seconds.
• Add the mushrooms, 1/4 tsp salt, and 1/8 tsp white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes.
• Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated.
• Remove from the heat and let cool before using.

Beef Wellington

• Preheat the oven to 425 degrees F.
• Line a baking sheet with parchment paper and set aside. 
• Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. 
• Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare.
• Transfer to a plate to cool completely. 
• Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares. 
• Spread one-quarter of the mushroom duxelles on top of each filet
• Top each filet with 1 slice of the pate, pressing to flatten.
• Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal.
• Place the packages seam-side down on the prepared baking sheet.
• Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.
• Remove from the oven and let rest for 10 minutes before serving.
• Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.