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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.