You could make individual Wellingtons with filets mignons.

Mrscharms1, Try asking for Beef Tenderloin. It has to be available in Delaware. As Ginger mentioned you can cut filet Mignon steaks off of the whole tenderloin and make individual Wellingtons. I really like the presentation those of the large Beef Wellington though. As for how expensive Beef Tenderloin is, it probably varies from one part of your country to another. Here in Vancouver it is anywhere from $19.00 to $24.00 a pound depending on the butcher.

Ann

Here a whole tenderloin can be as little as $10 a pound....or as much as $40.....depending on the butcher....and the meat.
Linda C

How right you are Linda C. The beef grade makes a big difference in price, and you have really got to read the label at most grocery stores these days. They will try to sneak in a "select" grade if you're not watching.

Aged, prime tenderloin is about 22.99 lb around here.

Nancy

OMG..I'd have to win the lottery in order to be able to make this lol...but thank you for your advice and I will be on the lookout for it!

Janice

pricey for sure but what a treat! i've only made it a couple of times and the last time was a couple of years ago (used the recipe from epicurious.com) and can't remember what i paid for the meat or maybe, i just didn't want to remember...and now you guys have created a craving, thank you very much. can you post paula's version, please?

Beef Wellington is such a treat, a special occasion dish that we just love.

I have a lovely beef tenderloin for dinner tonight, a special Valentines dinner, this thread makes we wish I had thought of Wellington.

Because I wanted to make this a special meal I bought the beef at a very good butcher and asked for the Chateaubriand (centre cut of the tenderloin). It cost me a flippin' arm and a leg.....$52.00 for a pound and a half........ Lord don't let me screw it up!!!! LOL

You won't screw it up Sharon. It will be perfect. I could have made Beef Wellington on Thursday night when Matt was here. I even had puff pastry in the freezer. I had a beautiful Chateaubriand cut that I ended up just grilling. The leftovers made wonderful beef dip sandwiches for Friday nights dinner.

Ann

I'm headed for bed but I promise to post the recipe from the food network tomorrow...it sounds so grand! I want to try this so badly...but I am simply not in the position to do so right now...Emeril even has a "poor man's beef wellington" posted...I will post that also...but I don't see much difference, if memory serves correctly!!

Janice

I ready to throw some money away! Anybody got a good recipe?

I'm looking forward to seeing the recipe!

Susan

this is the recipe i've used several times, from the epicurious.com site--the only thing i did differently was to serve it with bernaise sauce. we consider it to be a really wonderful and special meal. enjoy!

FILLET OF BEEF WELLINGTON
Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining extravaganza of the 1960s.

a 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature
3/4 pound mushrooms, chopped fine
2 1/2 tablespoons unsalted butter
1/2 pound pé de foie gras (available at specialty foods shops) at room temperature
1 pound puff paste (page 196) or thawed frozen puff pastry plus additional for garnish if desired
1 large egg white beaten
an egg wash made by beating 1 large egg yolk with 1 teaspoon of water
1/2 cup Sercial Madeira
2 teaspoons arrowroot dissolved in 1 teaspoon cold water
1/2 cup beef broth
2 tablespoons finely chopped black truffles (available at specialty food shops) if desired
watercress for garnish if desired

In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.

In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely. Spread the fillet evenly with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras. On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them. Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through. Let the fillet stand for 15 minutes.

In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.

Serves 8.
Gourmet
January 1991