Beef Wellington advice

18 years ago

Hi,

My name is Bill and I usually hang out in the Garden Forums. I find myself in need you the expert advice here if I may.

IÂm going to give Beef Wellington a shot. Rather than doing one piece of meat (roast) I want to do individual Wellingtons.

My problem / questionÂ my guests like their beef ranging from medium, medium well and well. IÂll be baking the Wellington in puff pastry for approx 25 minutes in the egg. How long should I pre-cook each 6oz filet mignon steak prior to wrapping in dough and baking to achieve the right level of doneness?

Any help would be GREATLY appreciated!

Bill

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Comments (7)

User
Original Author
18 years ago
Sorry, I just noticed I said "25 minutes in the egg", I meant "oven".

The egg is a ceramic charcoal heated oven that I'll be using.

Bill
lindac
18 years ago
Well...I like my beef "bloody rare"...so I wouldn't be pre cooking it at all.
But you may be serving some Phillistines who like their Beef Wellington medium well....
Sorry I can't help you with that. For me, 25 minutes in the egg....er.... oven would be good enough....and perhaps more than enough.
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this is the recipe i've used several times, from the epicurious.com site--the only thing i did differently was to serve it with bernaise sauce. we consider it to be a really wonderful and special meal. enjoy! FILLET OF BEEF WELLINGTON Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining extravaganza of the 1960s. a 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature 3/4 pound mushrooms, chopped fine 2 1/2 tablespoons unsalted butter 1/2 pound pÃ© de foie gras (available at specialty foods shops) at room temperature 1 pound puff paste (page 196) or thawed frozen puff pastry plus additional for garnish if desired 1 large egg white beaten an egg wash made by beating 1 large egg yolk with 1 teaspoon of water 1/2 cup Sercial Madeira 2 teaspoons arrowroot dissolved in 1 teaspoon cold water 1/2 cup beef broth 2 tablespoons finely chopped black truffles (available at specialty food shops) if desired watercress for garnish if desired In a roasting pan roast the beef in the middle of a preheated 400Â°F oven for 25 to 30 minutes, or until the thermometer registers 120Â°F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices. In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely. Spread the fillet evenly with the pÃ¢tÃ© de foie gras, covering the top and sides, and spread the mushrooms evenly over the pÃ¢tÃ© de foie gras. On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them. Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400Â°F oven for 30 minutes, reduce the heat to 350Â°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130Â°F. for medium-rare meat and the pastry is cooked through. Let the fillet stand for 15 minutes. In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce. Serves 8. Gourmet January 1991
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deborah_ps
18 years ago
I made a larger Wellington last year during the holidays. Didn't "precook" the beef though. I do wish that I had set it on a rack to cook as the bottom got soggy.
I would assume to stagger the cooking times for the differences in doneness. What size pieces are you cooking? Will you add mushrooms and so forth?
I wish I could be more help.
There are master cooks here who will gladly advise you through the process.
canarybird01
18 years ago
Here's the way I made mine one New Year's Eve:

For two Wellingtons:

1/3 lb mushrooms (150 grams) cleaned and chopped very finely
scant 1/4 cup minced onion or shallots
2 TBS sherry
2 TBS butter
2 TBS finely chopped parsley
2 TBS fine herb patÃ© ( or other good quality liver patÃ© )
salt and fresh ground pepper
puff pastry - fresh or frozen - 1 large or 2 small sheets
2 filet mignon
few drops oil
1 egg well beaten

1). SautÃ© first 5 ingredients with some salt & pepper in pan until all moisture is absorbed and it resembles a paste.
Take off stove and blend with patÃ©, mixing well.

2). Sear filets in hot pan in oil a minute on each side to seal. Let cool a minute or two.
(This is optional - leave out if you like the meat quite rare.)

3) Spread patÃ©/mushroom Duxelle mixture on topside of each filet.

4). Divide puff pastry in two and roll out until you have a round or oval shape large enough to cover top and sides of each filet. Cover each filet with pastry and tuck edges well under until nearly meeting on bottomside. Use extra pastry bits to form leaves or pastry decorative designs for top. Brush pastry with beaten egg and press designs onto top, also brushing them with egg.

5) Bake in preheated oven 375 F for about 15 - 20 minutes or until golden.

Note: I definitely wouldn't pre-cook them in a pan for those who like them rare.

SharonCb
User
18 years ago
Always difficult to cook to different temps. This is just a guess on my part because I have never cooked passed medium rare. I'm assuming that you are cooking from cold if you are cooking for 25 minutes.

I would pan sear the ones meant to be rare but just a real quick sear to seal.

The rest I would pan sear quickly and place in the oven until the medium rare reach 100-105, the medium reach 110-115 , the well done until 120-125. I'm assuming a 30 degree increase in temp....that may be low.

If you cut a vent in the top of the pastry you can use an instant read on the Wellingtons....to me that would be the safest way.

Better you than me!!! LOL Good luck!
User
Original Author
18 years ago
Lindac, LOL, IÂm one of those odd folks who likes my beef medium wellÂ a genetic defect I guess!

Deborah, yes I should have mentioned that IÂm planning to use 5 Â 6 oz filet gignon pieces. I am planning on using a pate on it.

SharonCb, I was planning on a similar recipe. Thanks for confirming IÂm on the right track. Since youÂve had past success with yours, I think I may just use it to be safe.

Chase, excellent advice. I will use an instant read through the vent as suggested!

Thanks for your responses everyone.

Bill
msafirstein
18 years ago
One time saver for Beef Wellington is to sub a slice of liver sausage/Braunschweiger for the pate...delicious and no one is the wiser!

Michelle

Beef Wellington advice

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Beef Wellington advice

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