Tender beef or venison steaks wrapped in layers of salty prosciutto, savory mushroom wine duxelle, fresh spinach, and flaky pastry. Beef Wellington is a dish that’s well worth the time and effort.
‘Twas the night before Christmas,
Adapted from the poem by Clement Clark Moore
and all through the kitchen,
I was at the stove, stirrin’
a dish that’s totally bitchin’.
Who’s Got a Beard That’s Long & White?
When I was a kid, we all gathered at my grandparent’s house for Christmas Eve. I can still hear my Grandpa’s booming voice, animatedly reciting ” ‘Twas the Night Before Christmas,” as he sat in his white armchair next to the fire, with the grandkids (including myself) gathered all around, listening intently. It was truly picturesque.
Who Comes Around on a Special Night?
I remember the “Santa Sacks,” (as my grandma referred to them as): Gigantic, festive bags filled to the brim with unique and thoughtful gifts for each of the grandkids. I remember our second cousin, Gary (but more often referred to as “Beef”) Easter, would dress as Santa Claus and come to Grandma and Grandpa’s house to ask us what we all wanted for Christmas.
Who Wears Boots and a Suit of Red?
I can still see the red taper candles, flickering warmly on the perfectly-set Christmas dinner table. I remember riding in the backseat on the way home at what seemed like such a late hour, for such a long distance (although our home was only on the other end of town), watching the snow fall, with “Grandma Got Run Over By a Reindeer” playing softly on the radio; admiring the tinsel and lights hung from each light post on Lincoln Avenue, slowly being lulled to sleep by my contentment and the motion of the vehicle. I cherish those Christmas memories.
Who Wears a Long Cap on His Head?
This Beef Wellington is sure to make your Christmas memorable (or whenever you choose to make it). I have tried multiple recipes, I have had some epic fails. But you know what? It has always turned out tasting delicious. After trying out several different recipes, I found that working with a smaller tenderloin or steak is much easier. In addition, I recommend giving yourself at least a day or two to prepare and cook this dish, as there are multiple steps and chilling is required in-between each step (as you can see in the lengthy instructions below).
As per usual, I am interested in the origin of the name for this delicious dish. Why is it called Wellington? Who or what was Wellington? I have always been fascinated by etymology, which is the study of the origin and history of words. (Not to be confused with entomology, the study of insects. To be clear: I hate bugs. I understand their evolutionary importance, but that doesn’t mean I have to like them.)
Who’s Got a Big Red Cherry Nose?
Perhaps this comes from a simple love of words, no doubt instilled in me by my love of reading and of course, the omnipresent Grandma Nancy. It seems I can hardly get through a blog post without thinking of or mentioning her. It seems appropriate though, considering the fact that so much of my love for words, food, family history, and writing were inspired by her passion in these same topics. It’s all intertwined; a legacy I can only hope to fulfill.
Who Laughs This Way: Ho, Ho, Ho
Nearly every time we visited, my Grandma would pick a: “Word of the Day,” for each of the grandkids to learn. We would all take turns walking to her dictionary, which was ominously perched atop an old wooden podium, reading the word and its definition aloud, and then be challenged to use that word as much as possible throughout the day. If I remember correctly, she even had prizes for the child who used the word the most. She was such a cool lady.
Santa Laughs This Way: Ho, Ho, Ho
But I digress (as I so often do). Back to the etymology of this decadent dish: Beef Wellington. My research found that some say the meal got its name because it resembles a Wellington boot. Cue, me: Googling “Wellington boot.” However, the more agreed upon origin for Beef Wellington was its invention in honor of Arthur Wellesley, the first Duke of Wellington. It is said that the dish was created to celebrate his victory over Napoleon at the Battle of Waterloo in 1815.
Ho, Ho, Ho; Cherry Nose; Cap on Head; Suit That’s Red…
This is a time-consuming recipe, but well worth it. It is not a particularly difficult dish, however, there are multiple steps that require heating and subsequent cooling in between. I mean, heck, it took me a long time just to compose the instructions in this blog. Therefore, I recommend that you utilize at least two days in order to make this meal, if only to help in retaining your sanity.
Special Night, Beard That’s White…
I typically make up the Rough Puff Pastry the day before, and also ensure that the steaks are refrigerated overnight before preparing. Then, I follow the instructions I have included for all of you below, and typically end up letting the wrapped Wellingtons chill in the fridge overnight. I cover the Wellingtons in rough puff pastry and bake the next day. This allows the little meat bundles to cool completely, while allowing myself the time to polish off the bottle of wine I used for the duxelle.
Must Be Santa, Must Be Santa…
Duxelle is a fancy French word for a mixture that typically consists of mushrooms, garlic, onion/shallot, herbs, and wine. The ingredients are sautéed in butter and reduced to a paste. It is a popular filling for pastries in many European countries, and will fill your whole home with aromatic delight. In fact, I never really thought of this until now, but, you could consider the initial steps and root of the Stuffed Mushrooms discussed in a prior Sauced blog post to be quite similar to duxelle. The delicious-factor is certainly on-par with one another. In case you missed it, I am including the direct link to that recipe below.
Must Be Santa, Santa Claus
On tonight’s Kitchen Playlist: Christmas Edition, Mitch Miller and the Gang’s jolly rendition of “Must Be Santa.” In my memory, I can still hear the popping and squeaking of the vinyl as it spun. I can still see the album cover: A mustachioed gentleman (Mitch Miller) in a red Santa hat on a white background; the Christmas carols on the record listed in festive colors. To this day, when the song comes on, my mom, sisters and I dance around the kitchen as we cook, singing and miming to the lyrics. I shall now have this song stuck in my head for the rest of the week, just by mentioning it.
Rough Puff Pastry
My British Baking Show binge inspired me to try to make Beef Wellington, along with homemade rough puff pastry. I tried to find Paul Hollywood’s recipe for Rough Puff Pastry, and I found it. But here’s the thing: It was all in grams. You know why? No, really, I’m asking, because I don’t know. Perhaps it’s more accurate?
Regardless, I have linked to an Americanized version of Rough Pastry recipe, posted by one of my go-to sites for all-things food: epicurious. I have included the link to this recipe below.
Beef or Venison Wellington Ingredients
- Saran Wrap (or other plastic wrap)
- 2 beef or venison tenderloin steaks (approximately 10-12 oz. each)
- 1-2 Tbsp. Extra Virgin Olive Oil (EVOO)
- 1-2 c. Baby Bella mushrooms, cleaned and roughly chopped
- 1/4 c. dry red or white wine (whichever you prefer to get you in the holiday spirit)
- 1/2 tsp. fresh thyme leaves, or 1 tsp. dried thyme
- 1 Tbsp. butter (salted or unsalted: your preference)
- 1 Tbsp. white onion, diced
- 1 tsp. minced garlic
- 8 slices of prosciutto
- Rough Puff Pastry (frozen, or, you may utilize the recipe link included above)
- 2 tsp. Dijon mustard
- 1/2 c. shredded Parmesan cheese, divided
- 2 egg yolks, beaten with 1 Tbsp. of water and a pinch of salt (for the egg wash)
- Salt & pepper, to taste
- Optional add-ins: Blanched spinach or steamed asparagus.
Beef or Venison Wellington Instructions
- First, you will need to tightly wrap each beef or venison steak in Saran Wrap/plastic wrap and chill in the fridge overnight.
- The next day, heat EVOO in a cast iron or nonstick skillet on high. Season each side of the steaks with salt and pepper.
- Sear the steaks in the hot oil for approximately one minute on each side, until they are brown on the outside, but still rare and cool in the middle. Remove from pan and allow to cool completely.
- Once the steaks are cooled, wrap in Saran Wrap again and return to the refrigerator.
- Meanwhile, you can prepare the duxelle. As previously stated, duxelle is just a fancy French word for a delightful mushroom paste. To prepare the duxelle, heat the butter in a large nonstick skillet over medium heat until melted. Add the chopped mushrooms and continue cooking on low for 5-6 minutes, until tender.
- Add the diced onion, minced garlic, and thyme; continue cooking over medium heat.
- Pour the wine into the pan and slightly increase the heat to medium-high. Continue cooking for 10-12 minutes, ensuring that nearly all of the liquid is evaporated and a cohesive paste forms.
- Remove the duxelle from the pan and allow to cool at room temperature for 30 minutes. Then, store in an airtight container in the fridge to completely cool.
- Spread Saran Wrap (or “cling film,” as the Brits often say) onto your kitchen counter, island, or other large workspace. Place four slices of prosciutto on top of the Saran Wrap, allowing the slices to slightly overlap in a square shape. (You will wrap this square of prosciutto around your steak tenderloin.)
- Remove the duxelle from the fridge and spread half of the mixture over the prosciutto slices.
- Next, remove the steaks from the fridge and place one of the tenderloins on top of the prosciutto. Roll up tightly with the fillet encased in the duxelle-coated prosciutto, all wrapped in a firm Saran Wrap-covered log. Repeat these steps with the other steak and the remaining prosciutto and duxelle.
- Refrigerate for at least 30 minutes. (I typically refrigerate overnight.)
- Cut the rough puff pastry into two even sections and roll out on a floured surface, ensuring that the rough puff is large enough to cover each tenderloin. Extra pastry trimmings can be used to decorate your Wellington. Return the dough to the refrigerator until ready to use.
- Once you are ready to bake, brush one side of each pre-cut pastry with the egg wash. Spread a thin layer of Dijon mustard onto the rough puff pastry. Sprinkle with 1/4 c. Parmesan cheese. Repeat with your other rough puff pastry section.
- If you are including blanched spinach or steamed asparagus in your Wellington, you will add a thin layer of the vegetables onto the pastry at this point.
- Place each prosciutto-wrapped steak (removed from the Saran Wrap) on top of the rough puff pastry and wrap (kind of like a present), ensuring that your meat is completely covered. (That’s what she said.) Add any extra pastry dough you might have for decoration, if desired.
- Cover loosely with Saran Wrap or parchment paper and chill in the refrigerator for 30-60 minutes.
- Once you are ready to cook your Wellingtons, preheat your oven to 425 degrees Fahrenheit. Remove your Wellingtons from the fridge and brush the top of them with egg wash.
- Bake at 425 for 20-30 minutes, until the pastry is golden brown and a meat thermometer inserted into each steak reads 130-140 degrees Fahrenheit. Let rest for at least 15 minutes before serving.
Get More Sauced
As seen in my posted photos, Beef Wellington pairs beautifully with mashed potatoes, carrots and green beans. You can check out the Sauced recipe for my simplistic, yet satisfying, Lemon Parmesan Green Beans below.
