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Recipe for Holiday Beef Wellington

When fellow writer Holly Beretto asked me how to make Beef Wellington to wow her crowd at Christmas, I decided to defer to a master. We went to visit Chef David Denis at Le Mistral, who patiently walked us through this recipe in his just-published cookbook, “Energy Cuisine.” 

1 (6-pound) center-cut beef tenderloin

1 pound prepared puff pastry

1 cup dried morels or other mushrooms

1 egg yolk, beaten

1 tablespoon unsalted butter

½ teaspoon kosher salt

1 pinch black pepper 

Sauce:

1 cup dried morel mushrooms

¼ cup cognac

1 cup veal stock

1 cup heavy cream

1 tablespoon chopped shallots

1 teaspoon unsalted butter

½ teaspoon kosher salt

1 pinch white pepper 

Preheat oven to 350 F. Rehydrate the morels or other dried mushrooms in a bowl of water for about 10 minutes, then drain them. Salt and pepper the tenderloin. Pan sear the tenderloin, then let cool. Chop the morels or other mushrooms. Melt the butter in a sauté pan and sauté the morels over low heat until all the water cooks out. Season with salt and pepper. Let cool. 

Lay down the puff pastry, about ½” thick. Put the mushroom “duxelle” on top of the puff pastry, place the tenderloin on top of the duxelle and roll the pastry around it. Brush the pastry with the egg yolk. Place the Wellington into the preheated oven and bake until the inside meat temperature reach 125 F. Take the Wellington out of the oven and let it rest for 10 minutes before slicing. 

Meanwhile, prepare the sauce. Saute the morels and shallots in butter till they turn golden. Carefully flambe with Cognac and cook until dry. Add veal stock, reducing by ½. Add cream, then reduce by 2/3. Season with salt and pepper. Serves slices of tenderloin with morel sauce spooned over the top. Serves 4.

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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