Introduction:
If you’re looking to impress your loved ones with a culinary masterpiece, you’re in for a treat! We’ve got the inside scoop on crafting the perfect Beef Wellington. From tender beef to flaky puff pastry, this dish is a showstopper that will leave everyone at the table in awe.

Ingredients:
To embark on this culinary adventure, gather the following ingredients:

• 1 center-cut beef tenderloin, trimmed
• Kosher salt and freshly ground black pepper
• Vegetable or canola oil
• Prepared horseradish and Dijon, spicy brown, or hot English mustard
• Mushrooms (button, cremini, shiitake, portabello)
• Unsalted butter
• Shallots
• Fresh thyme leaves
• Cognac or other brandy
• Heavy cream
• Soy sauce
• Fresh foie gras
• Phyllo dough
• Prosciutto
• Flour, for dusting
• Puff pastry (frozen or homemade)
• 1 egg
• Coarse sea salt (Maldon or fleur de sel)
• Finely minced chives

Directions:
Follow these easy steps to create the Beef Wellington of your dreams:

1. Prepare the Beef Tenderloin:

• Tie the tenderloin with butcher’s twine and season liberally with salt and pepper.
• Sear the tenderloin in a hot skillet with oil until well-browned on all sides.
• Rub the beef with a mixture of horseradish, mustard, and pepper, then refrigerate.

1. Mushroom Duxelles:

• Pulse half of the mushrooms in a food processor until finely chopped.
• Sauté mushrooms, shallots, and thyme in butter until browned and flavorful.
• Deglaze with brandy, add cream and soy sauce, then refrigerate the mixture.

1. Foie Gras and Phyllo Layers:

• Season foie gras, sear until browned, and cut in half horizontally.
• Layer phyllo dough with prosciutto, spread the mushroom mixture, place the tenderloin, and add sliced foie gras.

1. Roll and Chill:

• Roll the components into a tight cylinder, chill, and then wrap with puff pastry.
• Allow the Beef Wellington to chill for at least 30 minutes.

1. Bake to Perfection:

• Preheat the oven and bake the Wellington until the pastry is golden brown.
• Let it rest before slicing and serving.

Conclusion:
With each bite of this Beef Wellington, you’ll savor the perfect harmony of flavors and textures. This recipe, is your ticket to creating a memorable culinary experience for your family and friends. So, don your apron and get ready to impress with a dish that’s as delightful to make as it is to eat!

BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS

This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.

These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.

This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!

You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.

Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:

Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!