Hubby and I spend each New Year’s Eve quietly at home, enjoying an elegant homemade dinner. This year, I opted to try Beef Wellington, a recipe I had clipped from the Jan. 2011 Fine Cooking magazine.
It just looked so yummy in the magazine: juicy red beef enveloped in flaky puff pastry crust. I knew one day I would try it.
Well, it’s more than just beef wrapped in puff pastry. It’s actually quite an involved recipe that takes several steps of prep (some which can be done in advance) and requires a lot of expense. See why I saved it for New Year’s Eve dinner? It’s definitely a splurge, both in cost and time.
Let me briefly explain Beef Wellington: a tender slab of center-cut beef tenderloin enveloped in a mixture of liver pâté and cooked, minced mushrooms spread onto crepes that are wrapped around the beef, which is then all wrapped into a puff pastry dough.
The pâté/mushroom mixture releases some fat into the meat as well as some savory flavor. The crepes help absorb the meat juice and keep the puff pastry crisp. It’s baked until the meat is rare, then it is sliced and served with a savory and sweet Madeira sauce.
So, it involves buying an expensive piece of center-cut beef tenderloin, which I purchased at a local butcher shop.
I made my own beef broth, but you can easily purchase broth instead. The broth is used to make the Madeira sauce, which is poured over the cooked slices of Wellington (or you can serve the sauce in small dishes and use it for dipping, I suppose). The homemade broth can be made ahead of time and refrigerated for up to a week or frozen for up to a couple months.
Next, I bought pricey Portobello mushrooms to make duxelles (duck-SO), which is a mixture of finely minced mushrooms, shallots, and herbs sautéed in butter and used as a stuffing or in sauces (see link for more uses). This step can be made ahead of time as well, refrigerated for a few days or frozen up to a couple months in advance.
Then, I made chicken liver pâté. Chicken livers are inexpensive, the pâté is easy to make, and it actually tastes very savory spread on crackers or baguette slices. This, too, can be made a few days in advance and refrigerated (not sure if it can be frozen). It later gets mixed with the duxelles to form the pasty mixture that is spread onto the crepes and wrapped around the beef tenderloin.
I made my own crepes, which can be a bit tricky. I’m not sure if crepes can be purchased frozen, but that would save some time. The crepes can be made a day in advance and stored in the fridge.
You can make your own puff pastry, but I opted to purchase it instead–much easier and quicker.
You’ll need a bottle of Madeira wine to make the sauce.
It takes a lot to make this, but it’s well worth it, especially if you want to impress some guests.
Let’s recap quickly: beef tenderloin, duxelles, liver pâté, crepes, puff pastry, and Madeira…and time.
Throughout the process, I thought, “This is the only time I’m going to go through the effort to make all this.” However, now that we’ve tasted it and savored it for leftovers for two nights, I would certainly make it again, and the steps don’t seem as daunting now that I’ve made it.
What made the whole experience even more fun, though, is that I pulled out my fine china (rarely used), set up a lovely table, and had everything ready to serve the minute hubby walked in the door from work. I even got semi dressed up to celebrate the new year (and the excitement of hubby having started a new job right before Christmas, a career change that required two years of schooling and lots of interviewing these past few months). All in all, the entire meal was a smashing success!
Rather than type up the entire lengthy recipe, I found a link to it on Fine Cooking’s website along with a video. Truly, it’s not as daunting as it all appears, and it’s well worth the effort if you are game for trying something new and on the gourmet side of cooking.