Cafe Beef Wellington Recipe

Season and Sear

Pat the filet medallions dry with paper towels. Season all sides with kosher salt (about 1/2 tsp per side) and freshly ground black pepper. Heat 2 tbs olive oil and 2 tbs unsalted butter in a heavy skillet over medium-high heat until shimmering. Sear the medallions 1.5–2 minutes per side (for medium-rare; internal temp about 120–125°F/49–52°C). Sear the edges quickly as well. Remove steaks to a plate and let rest while you prepare the duxelles and pastry (they will finish cooking in the oven).

Make Duxelles

In a food processor pulse the crimini mushrooms until finely chopped (or mince by hand). In the same skillet used for searing (wipe if burnt, keep brown bits), melt 1 tbs butter over medium heat. Add the minced shallot and cook 1–2 minutes until translucent. Add the garlic and cook 30 seconds. Add the chopped mushrooms and cook, stirring frequently, until the moisture cooks off and they begin to brown, about 8–10 minutes. Add the thyme, white wine or sherry and continue cooking until wine evaporates and mixture is fairly dry. Season with 1 tsp salt and 1/2 tsp pepper. Remove from heat and let cool slightly.

Assemble Mushroom Layer

Spread the cooled duxelles onto the top of each seared medallion in an even layer (about 2–3 tbs per medallion). Press gently to adhere. Set medallions aside to cool to near room temperature (this prevents soggy pastry).

Prepare Pastry

Preheat oven to 425°F (220°C). Lightly flour a work surface. Roll out the thawed puff pastry sheet to about 1/8-inch thickness. Cut into 4 equal rectangles large enough to fully enclose each medallion with 1/2–1 inch overlap (roughly 6x6 inches, depending on medallion size).

Wrap Medallions

Beat the egg with 1 tsp water to make an egg wash. Brush the edge of each pastry rectangle with egg wash. Place one mushroom-topped medallion onto each rectangle. Fold pastry up and around the steak, sealing well and trimming excess. Place seam-side down on a parchment-lined baking sheet. Trim or use excess pastry to create decorative shapes, if desired, and brush entire pastry with egg wash. Using a sharp knife, lightly score the top for decoration and make a few small vents to release steam.

Bake

Place the assembled Wellingtons in the preheated oven and bake 16–22 minutes until pastry is puffed and deep golden and internal steak temp reaches about 125–130°F (medium-rare to medium after resting). Remove from oven and let rest 5 minutes before serving.

Start the Sauce

While the Wellingtons bake, melt 2 tbs butter in a small saucepan over medium heat. Add 1 minced shallot and sauté 1–2 minutes until softened. Add optional chopped mushroom trimmings and cook 2–3 minutes.

Deglaze and Reduce

Pour in 1 cup Madeira wine and increase heat to medium-high. Scrape any browned bits from the saucepan. Reduce the wine by about half, 6–8 minutes. Add 1 cup beef stock and continue to simmer until sauce thickens and coats the back of a spoon, about 6–8 minutes more.

Finish Sauce

Lower heat and whisk in 2 tbs heavy cream (optional) and 2 tbs cold butter, one piece at a time, to add gloss and richness. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm until serving.

Cook Potatoes

Place the cubed potatoes into a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well.

Mash and Finish

Return potatoes to the warm pot off heat. Add 3 tbs butter and 3/4 cup warmed milk. Mash until smooth and creamy (use a ricer or potato masher). Season with 1 tsp salt and 1/4 tsp black pepper. Keep warm and cover until ready to plate.

Cook Vegetables

Bring a small pot of salted water to a boil. Add baby carrots and cook 5 minutes. Add haricots verts/green beans and cook an additional 2–3 minutes until bright and tender-crisp. Drain and toss with 1 tbs butter and 1/4 tsp salt. Keep warm.

On each plate place a scoop of mashed potatoes and a portion of the glazed vegetables. Position the warm Beef Wellington on the plate and spoon 2–3 tbs of warm Madeira sauce over the pastry or serve sauce alongside. Garnish with a sprig of thyme if desired and serve immediately.