Beef Wellington
A classic chateaubriand dish guaranteed to elevate your dining experience and impress everyone around the table.
Servings: 10 servings
Ingredients
- 1 4 lb. Omaha Steaks Butcher's Cut Chateaubriand thawed
- 1/4 cup Omaha Steaks Seasoning
- 1/4 cup vegetable oil
- 8 oz. canned foie gras pâté, found at specialty food stores
- 1 oz. truffle peelings, found at specialty food stores
- 2 lbs. frozen puff pastry dough, thawed
- 2 eggs
- 2 tablespoons water
- 16 oz. mushroom demi-glace, found at specialty food stores
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Remove thawed roast from packaging and lightly pat dry.
- Lightly brush roast with cooking oil.
- Roll the roast in the Omaha Steaks seasoning until all sides are covered.
- Add cooking oil to large sauté or roasting pan and preheat until very hot (using proper ventilation) or, to cook outdoors, preheat grill to high.
- Carefully place roast in pan or on grill and sear for 2-5 minutes on all sides until evenly browned.
- Remove from the pan or grill and cool.
- Spread foie gras pâté over top of roast, then sprinkle with truffles.
- In a separate bowl, whisk egg and water to make an egg wash.
- Roll thawed puff pastry dough into a rectangle approximately 3/16-inch thick and large enough to wrap around entire roast.
- Flip roast and place lengthwise, pâté-side down, in center of pastry.
- Fold pastry ends over and wrap around roast, sealing with egg wash and trimming off any excess pastry.
- Transfer to a baking sheet seam-side down.
- Brush puff pastry surface with the egg wash.
- Bake Wellington for 40-55 minutes, or until the center reaches 125-130 degreesFahrenheit as per a meat thermometer. Let rest for 10 minutes after removing from oven.
- Heat demi-glace in medium saucepan per package directions.
- Carefully slice Wellington into 3/4-1"-thick slices and serve with mushroom demi-glace.