Beef Wellington Sandwich

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Beef Wellington Sandwich - Cuso Cuts

So, what’s all the buzz about Beef Wellington? For that matter, what exactly is Beef Wellington? You begin with a succulent tenderloin, combined with chicken pate, and buttery onions, all covered in a blanket of puff pastry. The end result is flaky, flavorful, and finessed. 

Julia Child made Filet of Beef Wellington on her TV show, the French Chef. It was 1965, and she introduced how to make beef Wellington step by step. The show was warm and welcoming as if you were being invited to the kitchen

But wait! Beef Wellington can be reimagined as a sandwich. You retain all the traditional flavors of Beef Wellington, but now it’s handheld. In my opinion, take-along food is fantastic. 

Ingredients

  • 2 lbs. Beef Tenderloin (for four people) or marbled beef ribs
  • Cuso’s Grass Seasoning
  • 2 Garlic whole heads, halved
  • 2 sticks celery, chopped
  • 2 carrots, chopped
  • 1 Heaping tbsp of beef soup base
  • 2-3 tbsp Worcestershire sauce
  • 2 Sprigs of fresh thyme
  • 2 cups Beef bone broth
  • 1 ½ cups red wine
  • Butter
  • 2 cups cremini (baby bell) mushrooms, chopped
  • 2 Shallots, chopped
  • 1 tbsp flour
  • Salt & Pepper
  • Whole grain mustard
  • 1 Large loaf of French Bread, Quartered and sliced
  • Four slices pancetta
  • Fresh parsley

Instructions

  1. Place the shallots, garlic, celery, carrots, stock, Worcestershire, thyme, wine, and beef soup base into a large stockpot.
  2. Cook until it reduces by half.
  3. Strain and set aside (this is your Au jus)
  4. Lightly cover the beef tenderloin or ribs evenly with Cuso’s Grass Seasoning
  5. Heat a skillet, and place 2 tbsp butter therein
  6. Add the tenderloin, searing it until brown all over
  7. Place in a 350F until the meat reaches 125F
  8. Remove and rest
  9. While the tenderloin cooks, prepare the mushrooms. Make sure they’re diced fine.
  10. Put 2 tbsp butter in the same pan as the tenderloin. 
  11. Saute the mushrooms and shallots
  12. Slowly sprinkle a little flour evenly into the mix for thickening.
  13. In a separate pan, crisp up the pancetta. 
  14. Slice your bread and brown it up a bit
  15. Slather with the mustard, followed by a layer of mushrooms
  16. Thickly slice the meat and lay it on the mushroom mix
  17. Top with parsley and crisped pancetta (crumbled)
  18. Dip into the Au jus 

Tip: If you prefer, make your mushrooms first, then panfry the beef to medium rare to skip the oven altogether.

PitMaster’s Memo: The History of Beef Wellington

A man by the name of Arthur Wellesley soared to fame after his victory at the Battle of Waterloo. He was dubbed the Duke of Wellington. It was long thereafter that he became Prime Minister. Since the Duke gave his chefs creative leeway, they created the special puff pastery named after him.

Sides 

Arugula Salad

Glazed Carrots and Parsnips

Mushroom Risotto

Parmesan-lemon Asparagus

Rolls with Honey Butter

Dessert

Flan

Matcha Macaroons

Peach Cobbler

Raspberry Walnut Tort

Strawberry Champaign Posset

From the Bar

Bourbon

Brown Ale

Cream Soda

Martini

Syrah

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Ingredients

  • 2 lbs. Beef Tenderloin (for four people) or marbled beef ribs
  • Cuso’s Grass Seasoning
  • 2 Garlic whole heads, halved
  • 2 sticks celery, chopped
  • 2 carrots, chopped
  • 1 Heaping tbsp of beef soup base
  • 2-3 tbsp Worcestershire sauce
  • 2 Sprigs of fresh thyme
  • 2 cups Beef bone broth
  • 1 ½ cups red wine
  • Butter
  • 2 cups cremini (baby bell) mushrooms, chopped
  • 2 Shallots, chopped
  • 1 tbsp flour
  • Salt & Pepper
  • Whole grain mustard
  • 1 Large loaf of French Bread, Quartered and sliced
  • Four slices pancetta
  • Fresh parsley

Instructions

  1. Place the shallots, garlic, celery, carrots, stock, Worcestershire, thyme, wine, and beef soup base into a large stockpot.
  2. Cook until it reduces by half.
  3. Strain and set aside (this is your Au jus)
  4. Lightly cover the beef tenderloin or ribs evenly with Cuso’s Grass Seasoning
  5. Heat a skillet, and place 2 tbsp butter therein
  6. Add the tenderloin, searing it until brown all over
  7. Place in a 350F until the meat reaches 125F
  8. Remove and rest
  9. While the tenderloin cooks, prepare the mushrooms. Make sure they’re diced fine.
  10. Put 2 tbsp butter in the same pan as the tenderloin. 
  11. Saute the mushrooms and shallots
  12. Slowly sprinkle a little flour evenly into the mix for thickening.
  13. In a separate pan, crisp up the pancetta. 
  14. Slice your bread and brown it up a bit
  15. Slather with the mustard, followed by a layer of mushrooms
  16. Thickly slice the meat and lay it on the mushroom mix
  17. Top with parsley and crisped pancetta (crumbled)
  18. Dip into the Au jus 

Tip: If you prefer, make your mushrooms first, then panfry the beef to medium rare to skip the oven altogether.

Seasonings & BBQ Rubs, Handmade Chef Knives

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