Beef Wellington is a restaurant classic! Chefs prepare whole tenderloins, wrapped in pastry as well as individually portioned Wellingtons.
Culinary historians widely agree that Beef Wellington evolved from French preparations such as filet de bœuf en croûte, which paired beef tenderloin with mushrooms and pastry—techniques well established in French haute cuisine.
Tenderloin (Beef Steak)
Beef tenderloin is prized for its tenderness and mild flavor. Tenderloin comes from the inside of the loin area (a muscle that is not exercised so it has very little connective tissue or collagen).
As the flavor is mild, tenderloin is often served with delicious Bearnaise or Madeira sauce.
Tenderloin is fabricated into a variety of cuts, defined by location on the tenderloin, size & cooking method.
The Chateaubriand is cut at the large end-generally roasted for two people & served tableside. Moving to the center, portions are cut into individual steaks known as filet mignon steaks and slightly smaller tournedos, round cuts often wrapped with bacon to add richness. Smaller, neatly trimmed slices from the same area are commonly referred to as medallions, (2 per portion) mignonettes (3 per portion) and tenderloin tips. There is also a 'chain' of fatty meat along the tenderloin, usually trimmed or ground.
Prep Time: 2o min
Cooking Time: 20 min (cooking/ resting)
Yield: 4 portions
Ingredients
1 1/2-2 lbs. Filet Mignon (cut into eight, 2.5 -3 oz medallions)
note-the beef should be at room temperature-not cold from the refrigerator.
4 oz. Olive oil
1 Tbsp Black pepper
1 Tbsp Spices, optional (such as garlic, mushroom powder, herbes de Provence etc..)
2 Tbsp Herbs, thyme or rosemary
tt Kosher Salt
How to saute Beef Tenderloin
Step 1
Place the medallions onto a tray and season with salt, pepper and any dry spices you may prefer.
Step 2
Heat the pan to high heat. You can use a saute pan (sloped sides) or a cast iron pan-Be sure not to crowd the pan with too many medallions at one time. Add the oil and allow to heat (about 1 minute only).
This is the same cooking method with a black pan-
Place the medallions into the hot oil and let the beef get a nice brown crust-do not move the beef medallions or poke them. Cook until the sides begin to brown (about 3 minutes). Carefully invert and cook for 2 additional minutes.
The medallions (cut into this size) are medium rare when brown on both sides-if you want the meat to be more cooked, simply lower the heat and cook for an additional minute
or two-use a probe thermometer to test for doneness.
This is the same cooking method with three mignonettes of beef.
Mushrooms cooking with rosemary in the pan the beef was cooked in.
Step 3
It's important to let the meat rest for a few minutes so the juices redistribute into the muscles.... place the cooked medallions onto a plate or tray, tented loosely with foil to rest.
If you are preparing a sauce in the pan you cooked the medallions in, simply add a little butter or oil to heat, then add the ingredients (such as mushrooms, shallots, herbs, stock, cream etc...)
After the steak has rested for a few minutes, place onto plates with sauce.
