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Jorj Morgan

A Return to Elegance: Beef Wellington & Chantilly Potatoes

The ultimate formal dinner party menu. A spectacular center-cut fillet of beef wrapped in golden puff pastry, served alongside ethereal, cloud-like Pommes de Terre Chantilly baked in individual dishes.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 55 minutes
Total Time 2 hours 25 minutes
Servings: 4 people
Course: Main Course, Side Dish
Ingredients Method

Ingredients
  

Classic Beef Wellington
  • 4 1 1/2 to 2-inch thick beef tournedos (center cut fillet of beef)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • Course ground pepper
  • 1 tablespoon butter
  • 2 large shallots minced (about 2 tablespoons)
  • 8 ounces Baby portobello mushrooms sliced (about 2 cups)
  • 2 tablespoons sherry
  • 1/3 cup cream
  • 1 tablespoon chopped fresh tarragon
  • 1 1-pound package frozen puff pastry, thawed
  • 1 egg beaten with 1 tablespoon water
  • 4 to 6 ounces pate preferably duck mousse, cut into 4 slices
Red Wine Sauce
  • 1 tablespoon olive oil
  • 2 large minced shallots
  • 1 cup dry red wine
  • 1 cup beef broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh thyme
Pommes de Terre Chantilly
  • 2 pounds russet potatoes peeled and cut into 1/2-inch cubes
  • Kosher salt for boiling water
  • 4 tablespoons butter divided
  • 1/2 cup whole milk
  • 1/2 cup heavy whipping cream
  • 1/4 cup grated Parmesan cheese

Method
 

Classic Beef Wellington
  1. Preheat the oven to 425 degrees.
  2. Brush the beef with olive oil.
  3. Season with salt and pepper.
  4. Heat a skillet over high heat.
  5. Place the steaks into the skillet and sear until well browned, about 3 to 4 minutes.
  6. Turn until both sides are golden, about 3 to 4 minutes more.
  7. Transfer to a rack and cool to room temperature.
  8. Heat the butter in a skillet over medium-high heat.
  9. Cook the shallots in the pan until soft, about 3 to 4 minutes.
  10. Add the mushrooms to the pan and cook until soft, about 5 minutes.
  11. Add the sherry, cream, and tarragon to the pan.
  12. Season with salt and pepper.
  13. Cook until most of the liquid is absorbed, about 3 to 5 minutes more.
  14. Cool this mixture to room temperature.
  15. Roll out the puff pastry sheets to about 1/4-inch thickness.
  16. Cut into 4 rectangles.
  17. Coat a rimmed baking sheet with vegetable oil spray.
  18. Place a beef slice onto a pastry rectangle.
  19. Brush the edges of the dough with a beaten egg.
  20. Place a slice of pate on top of the beef.
  21. Top with sauteed mushrooms and the tarragon cream sauce.
  22. Wrap the layered beef with the pastry.
  23. Crimp the top ends together to seal the package.
  24. Form the bundle into a purse, trimming off the excess pastry.
  25. Repeat with all the filet slices.
  26. Place each bundle onto the prepared baking sheet.
  27. Cover and chill for at least 1 hour or overnight.
  28. Preheat the oven to 425 degrees.
  29. Brush each package with a beaten egg.
  30. Bake for 10 minutes.
  31. Reduce the temperature to 375 degrees.
  32. Bake until the pastry is golden, about 20 minutes more.
  33. Allow to rest for 10 minutes before serving.
  34. Serve with red wine sauce.
Red Wine Sauce
  1. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
  2. Cook 2 large minced shallots until soft.
  3. Pour in 1 cup dry red wine.
  4. Reduce until 1/2 cup remains.
  5. Pour in 1 cup beef broth.
  6. Reduce until 1 cup remains, about 15 minutes.
  7. Stir in 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, and 1 tablespoon chopped fresh thyme.
Pommes de Terre Chantilly
  1. Place the potato cubes into salted, boiling water.
  2. Cook until the potatoes are very soft, about 8 to 10 minutes.
  3. Use a colander to drain the potatoes.
  4. Place 3 tablespoons butter and milk into a large bowl.
  5. Use a potato ricer to smoosh the potatoes into the bowl.
  6. Stir the potatoes into a smooth puree.
  7. Preheat the oven to 400 degrees.
  8. Divide 1 tablespoon butter into four individual baking dishes.
  9. Place these onto a baking sheet.
  10. Place the dishes into the oven and let the butter melt onto the bottom of each one.
  11. Use an electric mixer to whip the heavy cream into soft peaks.
  12. Place about 1/3 of the whipped cream into the center of the potatoes.
  13. Gently stir the cream into the potatoes.
  14. The potatoes will be soft and light.
  15. Scrape the remaining whipped cream into the bowl.
  16. Gently fold this cream into the potatoes.
  17. You do not need to overwork the potatoes, you want these to be light and airy.
  18. Spoon the potatoes into the baking dishes.
  19. Sprinkle each dish with Parmesan cheese.
  20. Bake until the potatoes are warmed through and the tops begin to turn golden brown on the edges, about 20 to 25 minutes.