beef wellington for one.

I don't know if it's because every time I open a Williams-Sonoma catalog their Beef Wellington is staring me in the face or if I just need comfort food this time of year, but I've had a major hankering for it for the past couple of weeks. So, this weekend, I decided to make Beef Wellington for the first time. And it was delish.

(adapted from this recipe)

Ingredients (that are incredibly precise):

1/2 yellow onion
Handful of sliced mushrooms
Spoonful of minced garlic
Filet of beef
Salt and pepper
Puff pastry (I used 1/4 of a sheet)
Red wine
Balsamic vinegar
Egg (for wash)

To Do:

1.   Defrost puff pastry according to directions (usually takes 2 hours).
2.   Preheat oven to 400 degrees.
3.   Dice mushrooms and onions.

4.   Melt a tablespoon of butter in a saucepan, add garlic. Cook for one minute and then add onions and
      cook until translucent. Add mushrooms, a splash of red wine and a splash of balsamic vinegar.
      Cook until liquid is reduced.

(I omitted the liver pâté that usually accompanies Beef Wellington, and when I make this again, I will definitely add it. The final product was missing a little richness that the pâté would have provided--I just didn't want to have all that extra lying around because I would have stuffed my face with it. And nobody wants to see that.)

4.   Generally season the filet with salt and pepper.
5.   Heat 1-2 tablespoons of butter in a saucepan on medium-high heat, and sear both sides until brown
      and crisp.
6.   Put the filet in the pastry, and spoon the mushroom/onion mixture on top.

7.   Wrap the pastry tightly around the beef/mushrooms and seal the edges. Brush with egg wash.

8.   Place the pastry wrapped beef on a rack on a baking sheet. (I did this because I wasn't sure how
      juicy this was going to get, and I didn't want the bottom too soggy. You should be okay putting this
      directly on the pan.)
9.   Cook for 25-30 minutes for medium. Here, a meat thermometer is your friend. I didn't have one, 
      and I cooked it for 35 minutes and it was well-done, which was fine with me. I don't like my meat
      too rare, anyway. But I would recommend checking periodically with a thermometer.

And, voilà! Beef Wellington for one. I served mine (to myself) with butternut squash and I made a quick red wine reduction. I would totally make this again. 

Maybe even for someone else, if they're lucky.


  1. OMG that looks amazing! Please let me know if you ever see GF puff pastry or something that could substitute appropriately...

  2. Holy yumminess. I am going to have to make this!