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Beef Wellington Without Mushrooms

Updated: Jan 23, 2020

Want to liven up your Thanksgiving or Christmas dinners?

This recipe will be sure to impress and stick out in memory as the best dinner you'll ever make.

I will warn, it is not for the faint, it is not a quick dinner recipe.

It is for the cook that likes take on a challenge and reap the benefits of a delicious meal prepared and enjoyed.

What is Beef Wellington?

Beef Wellington is beef cooked in a pastry.

This is one my Father-in-law made for Thanksgiving and it did not disappoint.

Day 1

Purchase a large beef tenderloin.

Truss it with butchers twine so that it is basically the same diameter. Chill. Pat dry. Brown each side of the tenderloin.

Caramelize 3-4 yellow onions. Drain very well on paper towels.

Brown 2 lbs of bacon and chop into small pieces. Drain very well in paper towels.

Spread out plastic wrap.

Spread very thinly sliced ham out to cover an area slightly larger than the area of the loin.

Spread the onions over the ham and then the bacon over the onions. Cover with plastic wrap and press down with a weighted sheet pan.

Cover the loin with very good quality mustard

Place the loin on the edge of the ham/bacon/onions. Cut off the trussing string and wrap the loin with the rest of the layers by pulling the plastic wrap up around the loin. Twist the plastic wrap as tight as possible and refrigerate over night.

Take your puff pastry out of the freezer and refrigerate over night.

Day 2

Spread out another layer of plastic wrap.

Lay out the puff pastry and roll or spread to the size needed to cover the loin

Place the loin on the puff pastry, remove the plastic from the loin. Roll the loin in puff pastry by rolling the plastic up over the pastry sealing all edges with water.

Wrap the plastic as tightly as possible.

Freeze for 10 minutes

Preheat the oven**

Roll out the second layer of puff pastry and cut as desired for the decorative layer.

Remove loin from freezer, place on parchment paper on a baking sheet.

Place the decorative puff pastry over the loin and cover in egg wash.

Bake as desired**

**Optional cooking of beef loin on Day 1 to allow less cooking time on Day 2:

Souz vide the loin for 2 hours at the desired fineness so that the meat is already cooked. The baking on Day 2 is then just to reheat the meat and bake the pastry rather to cook the meat as well. This also changes the temperature to preheat the oven based on the puff pastry

This is the finished product:

Enjoy this most delicious meal that your family members will always remember ;)

If you liked this kind of recipe, make sure to check out my other recipes that I share here under recipes.

While this recipe is definitely more of a treat and not an everyday meal occasion, make sure you head over and grab my 3 Breakfast Recipes to give you more energy throughout the day and feeling healthier (plus they are kid tested as well).



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