Beef Wellington : A Labor of Love

Holiday Dish To Impress

Beef Wellington. I didn’t grow up eating this dish, but I learned about it in high school, around the time it was widely popularized by Chef Gordon Ramsay.

In my mind, it was almost a mythical dish. I never saw it–-anywhere. Besides beef, I had no idea what was inside of it.

I pretty much just knew it was decadent.

I tried it for the first time at a holiday buffet a couple years ago. It was a little bit cold, and a little bit overcooked, but there was something there. The mushrooms were rich and earthy, the puff pastry was crisp, and the beef – though overcooked– was still delicious.

This past year, I’ve tasted my fair share of Wellington’s, and decided it was time to tackle making it myself.

I’ll admit… at first… it was intimidating. Beef Wellington carries an air of grandeur, but when approached step by step, it’s surprisingly manageable and enjoyable.

Especially with some good music on.

This dish is great if you are hosting a holiday dinner party. It’s impressive when it hits the table and can feed a lot of people.

I typically serve mine with a red wine sauce, roasted vegetables or a pomme purée.

Today’s recipe is my take on a Beef Wellington–inspired by Gordon Ramsay’s–with tips to make it approachable and delicious.

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For the mushroom duxelles

-3 tbsp olive oil

-4 cups of assorted mushrooms (some great options: cremini, porcini, portobello, chanterelles, button)

-½ tsp salt

-Freshly ground black pepper

-2 to 3 tablespoons fresh thyme

For the savory chive crêpes

-2 eggs

-1 cup flour

-¼ tsp salt

-1 cup whole milk

-2 tablespoons chives (adjust to preference)

-Butter (to grease pan) or non-stick cooking spray

For the rest of the Wellington fixings:

-Center-cut beef tenderloin¹

-Salt and black pepper²

-1 tbsp avocado oil (or other high smoke-point oil)

-3 tbsp Dijon mustard

-6 slices prosciutto

-1 to 2 sheets of puff pastry (thawed if frozen)

Optional: The second puff pastry sheet can be used for decorative purposes, though not necessary!

-3 egg yolks