Welcome to A Great Dish Cooking Studio: Learn, Laugh & Cook with Stacey Zier

Beef Wellington is a beautiful entree that can be prepared as individual portions as in this recipe or as one whole tenderloin. Although there is a lot of components to this dish, they can be made a day ahead to save time. Once assembled, the Wellingtons can be frozen for up to a week and cooked straight from the freezer (do not thaw first).

Step 1: Prepare the fillets

Generously season fillets with salt and pepper.

Heat a cast-iron or other heavy-bottomed pan over high heat. Add 2 tablespoons of olive oil or grapeseed oil and heat until little wisps of smoke rise from the pan. Add fillets without crowding the pan. They should not touch each other so do in batches if necessary. When the bottom of the fillet has a nice crust (about 2-3 minutes) turn over and brown the other side. Remove to a plate lined with a paper towel. Cool and refrigerate until needed. The fillets should still be rare in the middle as they will cook again in the oven.

Step 2: Prepare Mushrooms

Heat a medium heavy skillet of medium-high heat. Add olive oil. When oil is hot add mushrooms and sauté for 3-4 minutes to brown and release moisture. Add the garlic, thyme, rosemary and season with salt and pepper. Continue to cook for 5-6 minutes or until moisture has evaporated. Transfer to a bowl and cool and refrigerate until needed. Strain before using, if necessary.

Step 3: Prepare the Onions

Heat a medium heavy skillet over medium heat. Add the butter and melt. Add the onions, reduce heat to medium-low and slowly cook, stirring occasionally, until well browned, about 30-45 minutes. Add the sherry and cook until the liquid has evaporated. Season with salt and pepper. Transfer to a bowl and cool and refrigerate until needed. Strain before using, if necessary.

Step 4: Prepare the Spinach

Fill a large bowl with water and ice. (ice-water bath) Place half the spinach in a large sauté pan with a tablespoon of water, 1 tablespoon of butter. Toss and cook until wilted. Immediately transfer to the ice-water bath to stop the cooking. Strain and squeeze out excess water. Transfer to a bowl. Repeat with remaining spinach. Season with a pinch of salt and ground white pepper. Cool and refrigerate until needed. Strain before using, if necessary.

Step 5: Roll out dough

Work with one pastry sheet at a time and keep the rest refrigerated. Dust surface with flour and roll out sheet of puff pastry to 1/8 inch. Using a sharp knife, cut out a 10-inch square. Cut out corners of square to form a cross. You should have about a 4 x3 inch rectangle in the middle. Place pastry on a tray with waxed paper in between. Refrigerate until needed. With the remaining scraps of dough cut out 4 leaves for each Wellington using leaf cutters or free-hand.

Step 6: Assembling the Wellingtons

Remove fillings, pastry and fillets from refrigerator. Divide mushrooms, onions, spinach into equal portions. Be sure ingredients are well drained as they tend to leak while cooling. In a small bowl, beat eggs with water.

Have a sheet pan lined with Silpat or parchment paper ready.

Place half the spinach portion on the center of pastry cross and spread evenly in center. Layer with Roquefort, caramelized onions, a filet and mushrooms. Top with remaining spinach.

With a pastry brush, dab a little egg wash on the ends of the pastry. Fold each cross over top of the center, stretching dough, if necessary. Fold other side. Pinch together where dough meets to seal it. Place seam side down on the baking sheet and reshape if necessary to smoothen out the dough. Brush top and sides of package with egg wash. Place leaves on top and brush with egg wash. Repeat with remaining ingredients.

Chill in the freezer for 20 minutes.

Step 7: Cooking the Wellingtons

Heat oven to 400°F. Place Wellingtons on a sheet pan if not already on one and bake for 20 minutes. Reduce heat to 350°F and bake another 30 minutes. Remove and let cool for 10 minutes before cutting.