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November 29, 2012


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Buffalo Wellington

(serves 6 to 8)

The traditional Wellington is typically made using the Tenderloin cut and Foie Grois Pate. I find this dish plenty rich without the Foie Gras and prepare a savory vegetable pate instead. You can prepare using whole Tenderloin, or my favorite is using individual pre-cut steaks (Tenderloin or Top Sirloin steaks work well), creating the perfect portion. Another option for hors d’oeuvres, is using our Tenderloin Tips, for a delicious pop in your mouth Petite Wellingtons.


  •  6 or 8 – 5oz. to 8oz. Tenderloin Steaks or Top Sirloin Steaks, rinsed and patted dry
  • 1 Tb. olive oil
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 to 4 sheets Puff Pastry, thawed (4 serving per sheet for 5oz steaks, 2 servings per sheet for 8oz. You may have some scraps left over.)

Ingredients for Pate: (Makes enough for 8 Steaks, or 1 whole Tenderloin. Left overs can be tossed with rice or used in a soup at a later time.)

  • 4 Tb. butter
  • 1 cup onion, diced
  • 4 medium cloves garlic, chopped
  • ½ cup carrot, shopped and flash processed
  • ½ cup celery, chopped and flash processed
  • 2 cups mushrooms, diced
  • 2 cups mushrooms, sliced
  • 1 tsp. fresh rosemary, minced
  • 2 tsp. dry thyme
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1½ cup’s dry sherry
  • ½ cup red wine


  1. Rub individual steaks with olive oil and season with salt and pepper.
  2. Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan.
  3. Brown for 1 minute each side for 5 oz. cut or 2 minutes each side for 8oz. cut.
  4. Remove from pan, and set aside, loosely covered with saran.
  5. Return pan to heat and add butter, onion, garlic, carrots, celery and seasonings. Sauté for 6 minutes.
  6. Add chopped mushrooms and continue to sauté for an additional 4 minutes.
  7. Fold in remaining sliced mushrooms and sauté for 2 minutes.
  8. Deglaze pan with sherry and bring to full heat. Reduce heat to medium low and simmer until liquids are almost gone, about 10 minutes.
  9. Add red wine and simmer until all liquids are gone, but pate is still moist.
  10. Remove pate from pan and allow it to come to room temperature. Reserve pan, do not wash.
  11. Cut puff pastry into squares, roll out lightly or stretch gently with hands.
  12. To assemble pat juices away with paper towel from the bottom of prepared steaks and place in the center of the pastry.  Top steaks with desired amount of vegetable pate. Pull two opposite pastry corners up and over steak and pate, folding in sides. Pinch pastry together, right below pastry corner, leaving a leaf like tab. Repeat with the other two corners. Pinch all together at top, pulling on pastry corners to create a leaf like design. Place Wellingtons on lightly oiled baking sheet or non-stick baking sheet. Wellingtons can be loosely covered with saran wrap and placed in the refrigerator until ready to bake, for up to 2 hours.
  13. Pre-heat oven to 475*. Place Wellingtons in hot oven and bake until pastry is golden brown, 7 to 10 minutes.

Serve with wild rice and Wine Sauce.

Ingredients for Marsala or Madiera Sauce:

  • 2 Tb. butter
  • 1 cup sliced mushrooms
  • 2 cups Dry Marsala, Dry Madeira or lighter bodied red wine
  • 2 cups buffalo or organic beef stock
  • 1 Tb. arrowroot


Return sauté pan to medium high heat and add the butter. While butter is melting, scrape up the brown bits from the bottom. Add mushrooms and sauté for a few minutes. Add wine and stock, and bring to full heat. Reduce heat to medium low and simmer until liquids have reduced to half. Turn heat back to medium high. Mix arrowroot with ¼ cup cold water and whisk into hot sauce.  Reduce heat to low. Season to taste. Serve immediately or remove from heat and reheat for later use.

Wine Pairing: Charles Smith, 2009 K Cabernet Sauvignon, Stoneridge Vinyard, WA

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