If there were ever an entrée that shouted “indulgence”, it would be this Beef Wellington recipe.
One of the tenderest cuts of beef enveloped in earthy mushrooms, fresh herbs, buttery Gorgonzola and flaky puff pastry – finished with a decadent Madeira Wine reduction sauce. I can’t think of a beef dish more loved by my family than this Beef Wellington. Although the Christmas prime rib often comes in as a close second.
What’s not to love about beef tenderloin or puff pastry? I think putting these two ingredients together is brilliant. Of course adding the buttery Gorgonzola seems to take it to the next level. Which makes this Beef Wellington such a lovely addition to your Christmas dinner or holiday celebrations.
Back in the day when I was researching Beef Wellington, I found it was traditionally prepared with a pate of foie gras and duxelles (finely chopped sautéed mushrooms), wrapped in pastry and baked. Today, you’ll find an assortment of recreations. This particular version has become a Bennett holiday tradition (Christmas parties and sometimes Easter) created many years ago when I finally learned how to cook. Yes, those culinary school days reaped a lot of recipe trial and error. This Beef Wellington recipe saw much trial and much error unfortunately. Until I found the perfect combination to suit our Bennett taste buds. With the inclusion of a sauce. Because as you know, my family loves sauce.
If you’ve read my blog since the beginning, you’ll remember the many stories I’ve told about my family always asking if there is sauce for the entrée. Guaranteed, if you dine around my table, there will always be sauce. 😉
The sauce for this gorgeous dish is a Madeira wine reduction which seemed the perfect complement to this Beef Wellington. A bit of a boozy bite in contrast to the gorgonzola with all the flavors complimentary to the tender beef filet and creating an exquisite dining experience.
The lovely part about this Beef Wellington? It’s not terribly difficult. I promise. It may take a little practice wrapping in the pastry, otherwise it’s easy to assemble, roast and serve.
If you decide to prepare this lovely dish, let me know! I’m happy to walk you through the steps or give advice should you need it. Just send me an email at [email protected] or leave a comment on this post. I’ll get back to you asap.
Here’s to great food, fantastic friends and family and the most delicious time of the year!
Delicious Wishes and Loads of Love,