When it Comes to Beef I Usually Leave Wellington Alone

Photo (c) David Blaines Flickr Photostream

I get lots of requests for Beef Wellington, especially around the holidays. In case you dont know, Beef Wellington is a whole tenderloin of beef, covered in foie gras pate, coated with a rich mushroom paste, wrapped in buttery puff pastry and baked to a golden brown. Sound good doesnt it? Thats the problem.

The idea of Beef Wellington is amazing, and the aforementioned list of ingredients is spectacular together, but Ive always considered the actual dish more of a risky showpiece than anything else.

I can sear a filet mignon steak, top it with mushrooms and foie gras, serve it on or near some perfectly baked puff pastry, et viola! That way I can control each component of the dish. When you take the same ingredients and try to perfectly cook them wrapped in puff pastry, youre adding significantly to the degree of difficulty.

Having said that, Ill admit it really does make an impressive special occasion dinner centerpiece. So, maybe Ill throw logic to the wind and try and film one soon. It wont be before New Years Eve, so to hold you over, here is the irrepressible Gordon Ramsey doing his Christmas version. Enjoy!