Classic Beef Wellington

Name: Classic Beef Wellington
Cuisine: Europe, Great Britain
Ingredients: 1 , beef tenderloin center-cut Châteaubriand, 3 to 4 pounds trimmed weight, about 12 inches long and 4 inches in diameter, trimmed and tied by butcher (see note); 2 tablespoons, olive oil; 2 teaspoons, table salt; 2 teaspoons, ground black pepper; 5 ounces, fine pâté, mashed until smooth; , unbleached all-purpose flour for dusting work surface; 1 pound, puff pastry, preferably homemade (see note); 1 , large egg; 1 pound, button mushrooms, brushed of dirt and broken in rough pieces by hand; 3 tablespoons, unsalted butter; 2 - 3 , large shallots, minced (about 1/2 cup); 2 tablespoons, heavy cream; 1 teaspoon, Madeira (optional); 1 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 1 tablespoon, minced fresh thyme leaves; 2 1/2 pounds, beef oxtails, trimmed of excess fat; 2 , medium carrots, chopped into 1-inch pieces (about 1 cup); 2 medium ribs, celery, chopped into 1-inch pieces (about 1 cup); 4 , small onions, chopped coarse (about 3 cups); 1 large head, garlic, broken into cloves, unpeeled; 2 teaspoons, tomato paste; 1 bottle, red wine (750ml); 4 - 6 , large shallots, minced (about 1 cup); 1 , bay leaf; 10 sprigs, fresh thyme; 1 can, low-sodium beef broth (14 1/2-ounces); 1 can, low-sodium chicken broth (14 1/2-ounces); 1 teaspoon, whole black peppercorns; 6 , parsley stems

Main Courses
Europe
Great Britain
Fruits & Vegetables
Meat
Vegetables
Beef
Holiday

Appears in Cook's Illustrated November/December 2001

Is this dinosaur of a recipe worth making at home? If you like flaky—not soggy—pastry wrapped around perfectly pink, flavorful beef, the answer is an enthusiastic yes.

SERVES 8 to 10

TIME 6½ to 7½ hours, plus 55½ hours chilling and 30 minutes cooling

Why This Recipe Works

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