food

The Voyage’s Beef Wellington

Posted by Chef Mayari on

Hello Readers and Happy Tuesday,

Last week for the Game of Thrones premier, we wanted to eat something special. Rather quickly, my brain went to European cuisine, and from there it only took about 30 seconds for me to blurt out beef wellington!

It had been years since I made a beef wellington and knew right away I would have to do some heavy substituting. The traditional recipe calls for both a goose liver pate and a mushroom duxelle. The pate and duxelle act as a barrier between the meat and puff pastry ensuring amazing flavor, juicy beef and cooked puff pastry.


Since we are ballin on a budget here at Mayari’s Voyage, and knowing that a barrier was still needed, yet unwilling to search for goose liver or spend a mini fortune, I raided my pantry and decided to use beans, butter, and rosemary.

Season beef with salt, olive oil, pepper and dried rosemary. Bake at 392-395 degrees F for15 min Remove and set in fridge to cool for at least 20 min.

I blended white beans, black beans, minced garlic and dried rosemary along with 1 stick of salted butter in the food processor. Spread this over the thawed puff pastry and enveloped the less than halfway cooked tenderloin. Read the image captions for further directions.

Spread bean mixture over thawed pastry dough, be careful to not tear dough.
Wrap your half cooked and chilled tenderloin in the pastry dough. Make sure that there are no gaps( I did not check and some of my liquid spilled out). Brush with egg wash. Bake for about 20 min at 395F
As you can see I did not seal my pastry well and there are some open leaky spots. But overall it was a hit!

The official recipe will be posted to the from my notebook page in a few days. Until then readers, thank you much for reading, Cheers!

Chef Mayari

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