The MAKE AHEAD Beef Wellington That Won't Stress You Out!
Channel: Kathy Cooks
Date: 2021-11-11

Impress your family and friends with this stress-free, make-ahead Beef Wellington recipe perfect for Christmas dinner or any special occasion. 

This show-stopping dish is sure to be the centerpiece of your holiday table, and with our easy-to-follow instructions, you'll be wondering why you ever stressed about cooking a Christmas dinner in the first place! With tender filet mignon and flaky puff pastry, this Beef Wellington recipe is a game-changer for any holiday meal. 

Whether you're looking for Christmas entrees with filet mignon or just a delicious Christmas main dish idea, this recipe is sure to please even the pickiest of eaters. So why not give it a try and see why it's the perfect answer to the question, "What should I cook for the holidays?"

Coffee Rub
2 t freshly ground coffee
1 t salt
¾ t pepper
¾ t garlic powder

8 4-6 oz filet mignons
1 T olive oil

Creamed Wine Sauce 
3 T butter
¼ cup finely chopped onion
¼ cup finely chopped carrots
¼ cup finely chopped celery
2 garlic cloves, minced
¾ cup dry red wine or Madeira
¾ cup freshly brewed coffee
½ cup beef broth

Mushroom filling
2 T butter or margarine
½ lbs minced mushrooms
2 shallots, minced
½ t salt
½ t pepper
½ cup dry red wine or Madeira

12 frozen puff pastry shells (2 pepperidge farm pkgs)
1 large egg, lightly beaten
2 large eggs, lightly beaten

To finish the sauce
2 T butter
2 ½ T all purpose flour
½ cup whipping cream (more if desired)
½ t salt

Garnishes:  rosemary, parsley, or thyme

Combine coffee rub ingredients and coat filets.  Make sure filets are patted dry first.  
Heat 1 T of oil in pan and sear both sides of the meat on medium high heat for 1 minute each. (sear a half minute longer if you like well done meat)  Place on a plate and cover and chill until ready to assemble the wellingtons.

DO NOT CLEAN THE SKILLET!

Creamy wine Sauce

While the filets are chilling, melt 3 Tablespoons of butter in the same skillet over medium high heat.  Add onion, carrot, celery, and garlic, saute 5 minutes or until very tender.  Add ¾ cup wine, brewed coffee, and broth.  Let simmer until half the liquid has been reduced.  Remove from heat and let cool.  (if you are making the wellingtons ahead and freezing, you will freeze the sauce at this point and finish the sauce when the beef is baking.)

Mushroom Filling for Wellingtons

Melt 2 Tablespoons butter in the same skillet over medium high heat.  Add mushrooms, shallots, ½ t salt, and ½ t pepper, saute until all liquid evaporates.  Add ½ cup wine, cook over medium high heat until all liquid evaporates again.  Remove from heat, and let cool.  Cover and chill until ready to assemble Wellingtons or freeze.  (if you do not like mushrooms omit them and add extra shallots)

Assembling the Beef Wellington

Cut 4 of the frozen puff pastry shells in half. (making 8)
Roll out 1 ½ puff pastry shells to about ⅛ in thick on a lightly floured surface, (they may be slightly thicker because we are using the extra half shell.)

Put 1 heaping Tablespoon of mushroom filling in the center of the dough.  Top with the chilled filet.  Brush edges of each pastry shell with 1 beaten egg.  Wrap up 2 sides of the shell over the filet and seal the seam with the beaten egg.  Wrap the opposite sides of the pastry over the filet and seal.  Seal any gaps.  Press the pastry around the filet to enclose it completely.  Wrap Wellingtons individually in saran wrap.  Place in a large ziploc freezer bag and freeze for up to 1 month.  Or put in the refrigerator until ready to bake that day.

To bake the day they are made…brush beaten egg over entire Wellingtons,
preheat oven to 425 and bake for 20 - 25 minutes.  Grease bottom of the baking sheet.

To bake frozen….take out of freezer, unwrap, and brush with beaten egg.  Preheat the oven to 425 and bake for 34-36 minutes.

While baking, finish the sauce,  Melt 2 Tablespoons butter in a saucepan over medium heat, add 2 ½ tablespoons of flour, stirring constantly, 1 minute.  Add reserved carrot mixture, stirring constantly, over medium heat until slightly thickened.  Stir in heavy cream, simmer on low for 5 minutes.  Taste, add salt and pepper if necessary.

Arrange Beef Wellingtons on a tray, garnish filets, and serve with creamy wine sauce.







#kathycooks4u 
#cooking
#food
#foodie
#healthyrecipes
#simplerecipes
#simplerecipesfordinner
#wholefoods
#wholefoodscooking
00:00 Introduction
01:29 filet mignon vs Aldi mock filet
02:20 Making the sauce
04:13 Making the filling
05:23 assembling the wellingtons
06:51 Baking
08:33 Finishing the sauce
10:34 taste test