"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Beef Wellington Recipe

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This recipe for Beef Wellington, by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:
 

Make Butter Pastry


Ingredients:  
Ingredients:  
3 cup sifted flour
1 tsp. salt
1 cup cold butter
2 Tbsp. shortening
cup ice water

Directions:
Directions:
Combine flour and salt. Cut in butter and shortening until particles are fine. Add water, 1 Tbsp. at a time, to make stiff dough. Shape dough into square. Cover and chill.
 

Duxelles


Ingredients:  
Ingredients:  
1 lb. mushrooms, finely chopped
cup chopped green onion
cup butter
tsp. salt
tsp. marjoram
2 tsp. flour
Dash of pepper
cup beef broth
2 Tbsp. chopped parley/cilantro
cup finely chopped cooked ham

Directions:
Directions:
Saute mushrooms and onion in butter until liquid evaporates. Stir in salt, marjoram, flour, pepper, and broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Remove from heat; stir in parsley/cilantro and ham. Cool and set aside.
 

Assemble Beef Wellington


Ingredients:  
Ingredients:  
1 4 4 lb. beef filet
Salt and pepper to taste
1 egg
Sesame seeds to garnish

Directions:
Directions:
Place beef on rack in shallow baking pan. Sprinkle with salt and pepper. Bake at 425 degrees for 30 minutes. Let stand to cool. Trim off all fat. Roll pastry to rectangle large enough to wrap around beef, about 3 inches longer than roast and 12-13 inches wide. Press cool Duxelles unto pastry, leaving an inch uncovered on all edges. Place beef on pastry. Moisten pastry edges; enclose beef, pressing edges firmly together. Trim off excess pastry from ends so single layer covers ends of roast. Place roll, seam side down, on shallow baking pan. Cut decorations from pastry trimmings; place on top. Brush pastry with egg beaten with 1 Tbsp. water. Sprinkle with sesame seeds. Bake at 400 degrees for 30-35 minutes until browned. Let stand for 15-20 minutes before slicing.

Makes 10-12 servings.

Personal Notes:
Personal Notes:
Gourmet Club - A Gourmet Tour of Britain

For fun this is referred to as "Beef Wellington Square," but I thought you might find this confusing. This is the basic recipe I use, except I leave out the ham in the Duxelles and skip the sesame seed garnish.

 

 

 

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