Beef Wellington

Beef Wellington
Staff Writer
Charlie Palmer Steak DC

If you can’t stay away from beef on Christmas Day, put a spin on it like with this beef Wellington created by Jeffrey Russell of Charlie Palmer Steak in Washington, D.C. The beef is perfectly cooked and basted with shallots, thyme, and garlic, and topped with crispy phyllo dough to make it extra indulgent — perfect for a holiday meal. 

4
Servings
1512
Calories Per Serving
Deliver Ingredients

Ingredients

  • Four 6-ounce cuts filet mignon
  • 1 Cup veal demi glace
  • 2 Tablespoons chopped truffles (optional)
  • 4 baked phyllo rounds
  • 24 fingerling potatoes
  • 3 Cups duck fat, or olive oil
  • 4 sprigs thyme
  • 2 shallots, thinly sliced
  • 4 cloves garlic, crushed
  • 2 Tablespoons butter
  • 3 Tablespoons canola oil
  • Salt and freshly ground black pepper, to taste

Directions

In medium sauce pan, heat the duck fat or oil over low heat, and once completely melted, add the fingerling potatoes along with 2 sprigs of the thyme, 1 sliced shallot, and 2 of the crushed garlic cloves. Bring pot to 180 degrees and cook until potatoes are tender. Set aside.

In a small sauce pot or sauté pan, add demi glace and combine with truffles (if using), and let this mixture steep for at least 45 minutes to infuse the pungent truffle flavor and aroma.

Season both sides of the filet mignons with salt and pepper and pat dry. In large sauté pan, heat canola oil until smoking point and carefully place the filets in the pan, dropping the meat away from your body (to avoid splashing yourself with hot oil). Cook for 3-4 minutes on the first side, and for about 4-5 minutes on next side. Once desired doneness is reached, add the butter to pan and return to heat. Allow the butter to brown and then add the remaining shallots, garlic, and thyme.

With a medium-sized metal spoon, baste the filets for about 1-2 minutes, being sure that you evenly coat each piece. Remove the filets from the pan and keep warm. Remove the potatoes from oil and drain on paper towel, but keep warm.

Place a phyllo crisp on top of each filet and drizzle with the veal-truffle jus. Serve alongside the fingerling potatoes. 

Nutritional Facts

Total Fat
165g
100%
Sugar
2g
2%
Saturated Fat
14g
58%
Cholesterol
23mg
8%
Carbohydrate, by difference
5g
4%
Protein
9g
20%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
19µg
21%
Calcium, Ca
6mg
1%
Choline, total
25mg
6%
Fluoride, F
1µg
0%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
2mg
14%
Phosphorus, P
63mg
9%
Selenium, Se
3µg
5%
Sodium, Na
144mg
10%
Water
47g
2%
Zinc, Zn
2mg
25%

Beef Wellington Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Wellington Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Beef Wellington Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.