Layered with an earthy mushroom spread and wrapped in crispy puff pastry, this comforting main is our idea of perfection.
Beef Wellington with Whiskey Gravy
Serves: 6-8 servings
- 2 tablespoons vegetable oil
- 1 (2- to 3-pound) center-cut beef tenderloin, trimmed
- 3½ teaspoons kosher salt, divided
- 1¼ teaspoons ground black pepper, divided
- 3 tablespoons unsalted butter
- 1 pound fresh mushrooms, minced (about 3 cups)
- 1 cup finely chopped onion (about 1 small onion)
- 1 tablespoon tomato paste
- 1 tablespoon finely chopped fresh thyme
- 3 tablespoons whiskey
- 1 (17.3-ounce) package frozen puff pastry, thawed according to package directions
- 1 large egg, lightly beaten Whiskey Gravy (recipe follows), to serve
- In a large cast-iron skillet, heat oil over medium-high heat. Sprinkle beef all over with 2½ teaspoons salt and 1 teaspoon pepper; add to pan. Sear on all sides, 1 to 2 minutes per side. Transfer to a small tray lined with a wire rack; drain and let cool to room temperature. Refrigerate until completely cooled
- In a large skillet, heat butter over medium heat. Add mushrooms, onion, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper; cook, stirring frequently, until most of liquid has been released and evaporated, 10 to 12 minutes. Add tomato paste; cook, stirring constantly, until it begins to stick to bottom of pan, 3 to 4 minutes. Add thyme and whiskey; cook, stirring constantly, until evaporated, about 3 minutes. Transfer to a plate or a small rimmed baking sheet, and refrigerate until cool, about 1 hour.
- Place both sheets of puff pastry on a lightly floured surface with 2 longer ends touching; pinch to seal. Gently roll pastry to ¼-inch thickness. Trim off a 1-inch wide strip of pastry from a short end, and set aside. Spread half of mushroom mixture lengthwise in center of pastry, spreading to same length as beef. Place beef on top of mixture. Spread remaining mixture over beef. Brush edges of pastry with egg wash. Fold long edges tightly over beef; pinch seam and ends to seal. Carefully transfer, seam side down, to a rimmed baking sheet. Cut desired decorations such as small leaves out of reserved pastry and place on wrapped beef. Refrigerate for at least 2 hours or overnight.
- Preheat oven to 425°. Brush entire pastry with remaining egg wash. Make 2 to 3 small shallow slits in top of pastry to let steam escape. Place beef on a castiron griddle.
- Bake until a meat thermometer inserted in thickest portion registers 135°, 40 to 50 minutes. Let stand for 10 minutes before slicing. Serve with Whiskey Gravy.
Serves: 3 Cups
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2½ cups unsalted beef stock
- 2 tablespoons whiskey
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon sherry vinegar
- ½ teaspoon ground black pepper
- In a large cast-iron skillet, melt butter over medium heat. Add flour, whisking to combine. Slowly add stock, whisking to combine; simmer, stirring frequently, until thickened, 6 to 7 minutes. Add whiskey, Worcestershire, salt, vinegar, and pepper; cook for 3 more minutes. Serve hot.