Twenty-First Century Beef Wellington

1 week ago 5

Democracy Dies successful Darkness

4.3 (29)

By Jane Touzalin

Gourmet published astatine slightest 2 updates of the 1957 beef Wellington look Jane Touzalin’s mother, Aletta, made for her family. This one, from the 2006 “Gourmet Cookbook,” modernizes the classical by replacing the accustomed pate de foie gras and mushroom duxelles with a lighter, bright-tasting walnut-and-cilantro filling. The pastry crust gets other moisture and spirit from sour cream.

It's important that the tenderloin beryllium of azygous shape. If you can't find a suitable ample portion of meat, 2 smaller ones volition work; successful that case, skip the measurement of cutting the nutrient crosswise earlier searing.

Adapted from "The Gourmet Cookbook," edited by Ruth Reichl (Houghton Mifflin Harcourt, 2006).

Ingredients

measuring cup

Servings: 12-16

For the filling

1 1/2 teaspoons salt, positive much for the cooking water
10 ounces caller babe spinach
3 cups packed cilantro leaves and tender stems (from 2 ample bunches; astir 2 1/4 ounces)
2 cups packed flat-leaf parsley leaves and tender stems (from 1 ample bunch; astir 1 1/2 ounces)
About 7 ounces (2 cups walnut pieces (about 7 ounces), toasted (see NOTE)
4 cloves garlic, minced
1 cupful caller finely crushed plain breadcrumbs
1/4 cupful honey
2 ample ovum whites
1 spoon crushed cumin
1 spoon crushed coriander
1/4 spoon freshly crushed achromatic pepper

For the pastry

3 1/4 cups all-purpose flour, positive much for the enactment surface
20 tablespoons (2 1/2 sticks) chilled unsalted butter
1 spoon salt
1 1/4 cups precise acold sour cream
4 tablespoons to 6 tablespoons crystal water

For the beef and assembly

One 4 1/2-to 5-pound halfway chopped beef tenderloin roast (about 16 inches agelong and 3 inches successful diameter), trimmed, tied with drawstring if necessary
1 spoon salt
1/2 spoon freshly crushed achromatic pepper
1 tablespoonful rootlike oil
1 ample egg
1 tablespoonful water

Flour, for the enactment surface

Nutritional Facts

Per serving (based connected 16)

Calories
580
Fat
36 g
Saturated Fat
15 g
Carbohydrates
32 g
Sodium
660 mg
Cholesterol
130 mg
Protein
35 g
Fiber
2 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Gourmet Cookbook," edited by Ruth Reichl (Houghton Mifflin Harcourt, 2006).

Tested by Jane Touzalin.

Published May 2, 2016

Updated March 15, 2026