Bœuf en croûte or Beef Wellington

A pre test for Christmas Eve.  I had not made one of these in ages.  I’m going with years in fact.  I try hard to stay away from the beef pastry thing that my taste buds love so much.  But there was a semi revolt staged in the kitchen the other day.  With post it notes around pleading…

NO MORE CHICKEN – EAT MORE BEEF

I thought this was a good opportunity to quell the kitchen up roar, while benefiting my own selfish cause (the way of a domestic kitchen dictator).  I let them all think they had won, but secretly I used them as my unsuspecting guinea pigs.  Like I said, this could have been a rusty one.  I pulled out a 10 year old recipe stuck in one of my equally as old Christmas cookbooks.  The oldies are the goodies.  It was like I made beef Wellington everyday for the past 10 years.  When things work, they work, no matter how “dated” it may be. 

Bœuf en croûte or Beef Wellington

Serves 6-8

1 3 ½ - 4lb Beef fillet tenderloin, center cut trimmed and tied

16 oz mushrooms, finely minced

1 ½ cups shallots, about 6-8, finely minced

2 tablespoons brandy

1 1.1 lb package frozen puff pastry, two sheets thawed

Canola oil

Salt and pepper

Small bowl of water

1 egg, beaten (for wash)

Make the mushroom duxelle; heat a few tablespoons of oil in a large skillet. Add shallots and cook until beginning to turn brown at the edges.  Add mushrooms and season generously with salt and pepper.  Cook over low heat until most of the moisture has evaporated.  Add brandy and cook until mixture is completely dry.  This could take up to an hour.  Refrigerate until cold (can be prepared 1 day ahead).

Season tenderloin with salt and pepper.  Heat another few tablespoons of oil in a heavy large skillet over high heat.  Brown all sides of the fillet, about 5-8 minutes.  Transfer to a baking sheet, refrigerate until cool.  Cut off string before assembling.

Unfold pastry on a floured sheet of parchment paper. Overlap one edge and roll out forming one large rectangle.  Working with the short side facing you.  Spread about 1 cup of the duxelle on top of the pastry five inches from edge.  Place tenderloin on top of mushrooms.  Press the remaining mixture around entire tenderloin using your hands.  Carefully roll edge up around beef.  Roll other side up around leaving enough dough for a secure seam.  Make sure the seam is towards the top of the pastry package. Wet fingertips with water and.  Close ends like a package overlapping sides and stretching slightly if necessary. 

Crimp with fork or fold up towards top of Wellington. Pinch and seal with a little water.   Using cookie cutters cut shapes from excess pastry and decorate Wellington, gently pressing down.  Brush with egg wash all over and transfer to baking sheet using two spatulas.  Can be prepared 4-6 hours ahead, refrigerate. 

Bake at 450°F until an instant read thermometer reads 125°F about 40 minutes.  This will give you a medium rare beef Wellington.  Another gauge is when the pastry is nice and brown, the inside should be done as well.   It’s easier than it sounds