New Year's Eve is tomorrow. Every year, I make Beef Wellington. I prepare the puff pastry the day before. (Yep. That's today.) I shop for the beef tenderloin and pate. I plan the wine and side dishes. I forget the mushrooms... I play out in my head how the preparation will go and then throw the plan out the window since I always have to look up how to make the wine reduction sauce I serve as an accompaniment. There are however, a few basics to making Beef Wellington I will share with you, Dear Readers.
This may mean making the puff pastry or it may mean purchasing it and making certain it is defrosted.
2. Buy the good stuff.
Use good butter. Purchase only a tender cut of beef. (Plan for 4-6 ounces/person.) Buy good mushrooms like portabellas. Buy heavy cream. Buy good wine.
3. Assemble all the parts.
Sear the beef and cook and season the mushrooms so they are cold when you assemble the Wellington.
4. Make the wine reduction.
Pour some wine into a pot and reduce it by half. This way, when you are ready to make your sauce, you're "ready."
5. Have fun.
That wine you bought for the sauce can also sauce you!
Happy New Year's Eve Eve, Dear Readers!
Avid home cook and passionate instructor