Mini Beef Wellingtons

So our last “hands-on” class in Culinary II was making Beef Stephanie – actually mini beef Wellingtons.. Now Beef Wellington is a dish that looks and sounds so fancy and I had never made it before last night. Having made it once (crudely as you can tell from the pics to follow), I might even attempt a whole Wellington one of these days – it was pretty easy…

First, you sear the beef. Here they are “resting”:

Meanwhile, you prepare the duxelles (the mushroom, onion and liver paste – yes mum, I even allowed Neil to put that in! – and some madeira). Lots of chopping involved here:

and here it is on a tray cooling down:

(the slightly pinky hues are from the – eeeew – liver paste!)

Then you make your sauce. Last night we made a sauce poivrade – basically a peppercorn sauce made with onions, garlic, black peppercorns, thyme, rosemary, veal stick, white wine and sauce espagnole. Neil took charge of this while I made the duxelles.

We’ll finish it tonight by straining it and adding the sauce espagnole as we reheat it. Oh and maybe a dob of butter just for good measure (you know, for the “gloss”).

Next you roll out your little puff pastry squares (we had the pastry made for us presumably by the full-time day students in Culinary School).

After that, you place the beef in the middle of the pastry square and put the duxelles on top, like so:

and then wrap it up like a parcel, coat it in eggwash and bake in the over at 350 degrees (F) for about 15 minutes.

and voilà:

More tomorrow after we serve them with some grilled asparagus and a surprise second dish featuring the Energizer Bunny sauce (that just keeps on going on….)

Amusingly, I came home and read a few blogs last night and came upon a beautiful recipe with pics from Simply Recipes... Check it out.

3 thoughts on “Mini Beef Wellingtons”

  1. Your blog prompted me to look up the origin of Beef Wellington. Wikipedia says (and I'm pasting)

    "One theory is that beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington but originated in Africa where Langley goats were common. Some have suggested this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is no evidence to say for sure. Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de bœuf en croûte during a period when England was often at odds with France. Still another theory is that the dish is not named after the Duke himself, but rather that the finished joint was thought to resemble one of the brown shiny military boots which were named after him [2].

    "Wellington" is sometimes informally used to describe other dishes in which meat is baked in a puff pastry; the most common variations are sausage Wellington and salmon Wellington."

    The dish does look like a heart attack waiting to walk up a hill, but Gawd, it does look good.
    Geoff M

  2. We are crazy about beef wellington and yours look delish. we actually have been Wellingtonizing lots of things! it's crazy good. love your post. Thanks, s


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