Beef Wellington

What does a sandwich and Beef Wellington have in common? Legend has it that they were both named after British aristocrats as in the Earl of Sandwich and the Duke of Wellington. There is also some similarity in the idea of meat being served between some form of dough (bread for sandwich, pastry for Wellington), but beyond that there is a world of difference between the two tasty meals.

Basics of Beef Wellington
The fancy way to describe Beef Wellington is as a filet steak liberally coated with pate and duxelles, enveloped in a delicate puff pastry and baked to perfection. Or you could simply call it beef and mushrooms wrapped in dough. Either way you'll be digging into a traditional British meal that didn't really gain in popularity in America until the late 1960's. That's when it became all the rage as the latest party food.

Today, Beef Wellington can be found on many menus of upscale restaurants across the country. Although it is considered "fancy" by some, the meal is actually quite easy to prepare and can be served for any special occasion.

The three main components of the dish are the beef, the mushrooms and the pastry. The recommended cut of beef is the filet or tenderloin. This is a prime cut of meat found at the lower part of the rib cage. Tenderloin beef is considered top of the line because of its consistent tenderness and sumptuous texture.

For the mushrooms you can make that duxelle spread which consists of minced mushrooms, onions, shallots and herbs sautéed in butter. When these ingredients meld together they become a sort of past which is then coated on the tenderloin.

The mushroom coated tenderloin is then wrapped in a puff pastry. The pastry can be made from scratch or bought premade at any grocery store. The key is to encase the entire cut of meat as if to turn it into a loaf of bread.

Tips for a Perfect Beef Wellington
A pate of goose or duck liver is often suggested as an additional layer of coating for the filet and mushroom mixture. The reason for this is the necessary "good fat" that the pate provides that keeps everything from drying out. Some recipes call for slices of high end Parma ham to accomplish the same affect. It comes down to a matter of taste.

Speaking of taste, you'll want to first tie up your cut of filet with string and then do a flash fry in a pan with butter. This will sear in the juicy flavors of the beef. In fact, you should do this as the first step whenever you cook beef. That the only spices you need on this cut of beef are salt and pepper.

Once the meat is wrapped in the puff pastry make sure to brush on an egg wash. This will provide a nice brown crust. You can get fancy with scraps of puff pastry placed on the Wellington in shapes of leaves or crosses.

Finally, the Beef Wellington should cook for anywhere from 40 to 50 minutes depending on how well done you like your beef. Most importantly, let it rest for at least ten minutes before serving. As tempting as it will be to slice into the Beef Wellington, you want to give all the flavors a chance to finally come together.