Friday, January 22, 2010

Friday's Recipe: Beef Wellington

Looking for something that's going to wow them? This flavorful recipe is perfect for your next dinner party.


Mushroom Duxelle:

  • 1 Cup food processor chopped Mushrooms (1 cup after ground)
  • ¼ cup heavy cream
  • Salt & Pepper to taste

Dijon Sauce:

  • 4 Tbls sour cream
  • 2 Tbls Dijon Mustard
  • ½ ounce beef tenderloin
  • 1 oz puff pastry
  • 1 beaten egg


To make the mushroom duxell,heat a non stick pan on medium heat, add mushrooms, cream and salt & pepper. Reduce stirring occasionally until all cream is absorbed. Place in fridge for about 30 minutes or until setup and cooled.

Place ½ tsp Duxelle on puff pastry. Add beef and then another ½ tsp Duxelle wrap pastry until fully encased. Using a pastry brush, coat entire pastry. Place on a cookie sheet in a pre heated 425 degree oven for about five minutes or until golden brown. Garnish with Dijon sauce.

Bon appetit!