With the modern world, it still amazes me that there are so many things that we really don’t know how they got started. I can understand the things five hundred years ago, but within the last 200 years?
For instance, Beef Wellington. No one seems to know how it was named. I would have guessed it was named after the Duke of Wellington (winner of the battle of Waterloo). I might be right, but there are others who speculate to different origins. In any case, the first record of it in a cookbook is from 1966. Yes! 1966! Again, not even 50 years ago!
As so much data is being created and stored these days, I’m hopefully that future generations will easily be able to find answers like this.
Individual Beef Wellingtons
These were made at a recent Gourmet Club dinner (English food theme) and I made it again for last Christmas Eve.
This is one of those dishes that is so easy but looks like you spent all day at it. Puff pastry is the key to that.
Sear the beef. Make sure you have a really tender cut like filet mignon.
Roll out the puff pastry and put the beef in the center.
Wrap the edges around and pinch or fold to close. Coat with an egg wash.
Making the mushroom sauce.
This is one made for the Gourmet Club by my brother-in-law Danny.
Individual Beef Wellingtons
Prep Time: 30 min | Cook Time: 25 min | Servings: 6 servings.
6 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)
4 tablespoons butter, divided
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1/2 pound sliced fresh mushrooms
1/4 cup chopped shallots
2 tablespoons all-purpose flour
1 can (10-1/2 ounces) condensed beef consomme, undiluted
3 tablespoons port wine
2 teaspoons minced fresh thyme
1. In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm.
2. On a lightly floured surface, roll each puff pastry sheet into a 14-in. x 9-1/2-in. rectangle. Cut each into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry.
3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush with egg. Bake at 400° for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
4. Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef. Yield: 6 servings.