Beef Wellington was a favorite of Arthur Wellesley, a man who was named the first Duke of Wellington. Beef Wellington was named in his honor after he won the battle of Waterloo in the year of 1815.http://www.kitchenproject.com/history/BeefWellington.htm

Beef Wellington is a dish made with the following main ingredients: beef tenderloin, puff pastry, any type of mushroom, butter or a cooking oil, alcohol such as wine, cognac, and fois gras or a liver pate. Beef Wellington is usually served with a sauce, either bearnaise (a hollandaise sauce with a variation of the wine vinegar reduction), chateaubriand (a sauce made with veal stock), colbert (made with a meat gravy with mushrooms and truffles), Madeira (flavored with Madeira wine and a stock reduction) or perigourdine sauce (a variation of Madeira sauce, with black truffles).http://www.therecipereader.com/brown-sauces.htm http://www.practicallyedible.com/edible.nsf/pages/alacolbert!opendocument&startkey=h http://www.gatewaygourmet.com/madeira_sauce.htm http://www.ochef.com/r357.htm http://www.real-restaurant-recipes.com/bearnaise-sauce.html When wrapping the beef tenderloin with puff pastry, brush an egg wash on the inside first, and then wrap it. The egg wash will help the puff pastry to stick to the beef and not separate, leaving a gap causing an air bubble.http://www.practicallyedible.com/edible.nsf/pages/beef Wellington Duxelles is a mushroom paste with the texture of pate. The mushrooms are finely chopped and cooked with shallots and butter until the mixture is dry. Mushrooms contain a lot of moisture; be patient, stirring constantly while cooking.http://www.thecitycook.com/cooking/recipes/data/000078

• Large skillet
• Food processor
• Mixing bowls
• Baking sheet
• Parchment paper
• 1, 3 to 4 pounds beef tenderloin, fat and silver skin trimmed and chain removedhttp://www.emerils.com/recipe/477/Beef-Wellington
• 5 tablespoons olive oil
• 1 cup onions, finely chopped
• 2 tablespoons shallots, finely chopped
• 4 cups assorted exotic mushrooms or white mushrooms, stems removed, finely chopped
• 2 teaspoons garlic, finely chopped
• 3/4 cup red wine
• 1/2 cup parsley, finely chopped
• 1/2 pound fois gras, cut into 1 ounce slices
• 1 cup port wine syrup
• 2 pieces of frozen puff pastry
• 1 egg, beaten
• 1 tablespoon water
• 1/4 teaspoon salt, or to tastehttp://www.americasheartland.org/recipes_tips/beef_wellington.htm
• 1/2 teaspoon freshly ground black pepper, or to tastehttp://www.marthastewart.com/recipe/beef-wellington?backto=true&backtourl=/photogallery/holiday-main-dishes
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme

1. Prepare onions, shallots, garlic, parsley, and fois gras.
2. Add the mushrooms to a food processor and chop until fine.
3. Clean and prepare the beef tenderloin. Add salt and black pepper.
4. Add 3 tablespoons of olive oil to a heated skillet. Start to brown the outside of the beef tenderloin. Remove from the skillet and set aside.
5. Add the remaining 2 tablespoons of olive oil to the skillet. Add the onions and saute until soft. Add marjoram, thyme, garlic and shallots, cook until soft. Add salt and black pepper to taste.
6. Add the mushrooms to the skillet and cook for about 2 minutes.
7. Add red wine to the skillet and bring to a simmer. Cook until most of the red wine has evaporated. Take off the heat.
8. Stir in the parsley into the mushroom mixture. Check for salt and set aside.
9. Heat a clean skillet.
10. Season the fois gras with salt and pepper. Place the fois gras into the hot pan for about 30 seconds each side. Remove from the skillet and let drain on some paper towel.
11. Place the fois gras into a mixing bowl and add port wine syrup.
12. Lay the puff pastry down on the parchment lined baking sheet to create 1 large pastry.
13. Place the beef tenderloin in the center of the puff pastry.
14. Spread the mushroom mixture on the beef tenderloin.
15. Place the fois gras on top of the mushroom mixture.
16. Wrap the puff pastry around the beef tenderloin, secure the sides.
17. Beat an egg and water together and brush on the puff pastry.
18. Bake in a preheated 350 F oven for 30 to 35 minutes or until golden brown. The tenderloin will be medium rare.
19. Let rest for about 5 to 10 minutes before carving and serving.

• Large skillet
• 2 green onions, finely choppedhttp://www.venison-meat.com/html/sauce-1.html
• 1 tablespoon butter
• 1 tablespoon garlic, finely chopped
• 2 tablespoons whiskey
• 1 cup chicken stock
• 1 cup beef stock
• 1 cup heavy cream
• 1 tablespoon balsamic vinegarhttp://allrecipes.com/Recipe/Merlot-Peppercorn-Steak-Sauce/Detail.aspx
• 3 tablespoons Worcestershire sauce
• 1/2 teaspoon fresh rosemary, finely chopped
• 2 tablespoons fresh dill weed, finely choppedhttp://whatscookingamerica.net/Beef/BeefWellington.htm
• Freshly squeezed lemon juice from half a lemon
• 1 teaspoon cornstarch
• 1 tablespoon canned green peppercorns, drained
• 1 tablespoon freshly cracked black pepper, or to taste
• Salt to taste

Instructions

1. Saute green onion in the skillet over a medium heat in butter until soft. Add garlic.
2. Add the whiskey to the skillet, it will flambe. Add chicken and beef stock. Reduce to about 1/4 cup.
3. Add heavy cream, Worcestershire sauce, and balsamic vinegar. Let simmer.
4. Mix lemon juice and corn starch together and add to the sauce to thicken.
5. Add rosemary, dill weed, green peppercorns, black pepper, and salt to taste.
6. Serve with beef Wellington.