Coffee-Crusted Beef Wellingtons

Coffee-Crusted Beef WellingtonsRecipe
Oxmoor House
Coffee gives classic beef Wellington an intriguing new flavor dimension. For the pastry wrap, we found puff pastry shells easier to work with than sheets. Follow our make-ahead steps that make this fancy entree easy. You can freeze filets up to a month ahead, and bake them without thawing.


8 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 58 Minutes
Cook: 1 Hour, 11 Minutes
Other: 8 Hours


2 teaspoons freshly ground coffee
1 teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon garlic powder
8 (5- to 6-ounce) center-cut filet mignons (1 1/2
1 tablespoon olive oil or vegetable oil
3 tablespoons butter or margarine
1/4 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
2 garlic cloves, minced
3/4 cup Madeira
3/4 cup freshly brewed coffee
1/2 cup beef broth
2 tablespoons butter or margarine
1/2 pound fresh mushrooms, minced
2 shallots, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Madeira
8 frozen puff pastry shells, thawed (we tested with part of 2 Pepperidge Farm [10-ounce] packages)
1 large egg, lightly beaten
2 large eggs, lightly beaten
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1/2 cup whipping cream
1/2 teaspoon salt
Garnishes: fresh rosemary, flat-leaf parsley, and thyme


Combine first 4 ingredients; stir well. Pat filets dry. Coat both sides of filets with spice rub. Heat 1 tablespoon oil in a large skillet over medium-high heat until skillet is hot. Sear filets, in 2 batches, 1 to 1 1/2 minutes on each side. Remove filets from skillet; place on a plate, and cover and chill until ready to assemble Wellingtons. (Don't clean skillet.)

While filets are chilling, melt 3 tablespoons butter in same skillet over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes or until very tender. Add 3/4 cup Madeira, brewed coffee, and broth; simmer 5 minutes. Remove from heat, and let cool. Transfer sauce to a 4-cup glass measuring cup, and chill overnight, if desired, or pour cooled sauce into ice cube trays and freeze. Once frozen, seal frozen sauce cubes in zip-top freezer bags.

Melt 2 tablespoons butter in same skillet over medium-high heat. Add mushrooms, shallots, 1/2 teaspoon salt, and 1/2 teaspoon pepper; sauté until all liquid evaporates. Add 1/2 cup Madeira; cook over medium-high heat until all liquid evaporates. Remove from heat, and let cool. Cover and chill until ready to assemble Wellingtons.

Roll each of 8 puff pastry shells to about 1/8" thick on a lightly floured surface; spoon 1 heaping tablespoonful mushroom filling in center of each pastry. Top each with a chilled filet. Brush edges of each pastry square with 1 beaten egg. Wrap 2 opposite sides of pastry over each filet, overlapping them; seal seam with beaten egg. Wrap remaining 2 sides of pastry over filet, and seal with beaten egg. Seal any gaps with beaten egg and press pastry around filet to enclose completely. Wrap Wellingtons individually in press-and-seal plastic wrap. Place wrapped Wellingtons in large zip-top freezer bags, and freeze overnight or up to 1 month.

To bake, place oven rack on lowest oven shelf; preheat oven to 425º. Place a broiler pan on oven rack; heat pan 5 minutes. Brush tops and sides of frozen Wellingtons with 2 beaten eggs. Carefully place frozen Wellingtons, seam side down, on preheated pan. Bake at 425º for 36 minutes.

While Wellingtons bake, melt 2 tablespoons butter in a saucepan over medium heat; add 2 1/2 tablespoons flour and cook, stirring constantly, 1 minute. Add reserved Madeira sauce; cook, stirring constantly, over medium heat 6 to 8 minutes or until slightly thickened. (If using frozen Madeira sauce cubes, thaw cubes in a saucepan over medium heat before adding to flour mixture.) Stir in whipping cream; simmer 5 minutes or until desired thickness. Add 1/2 teaspoon salt. Remove from heat.

Arrange baked Wellingtons on a serving platter. Cut a small slit in top of each pastry, and tuck several sprigs of fresh herbs into each slit. Serve with Madeira sauce.

Note: You can bake beef Wellingtons the same day they're assembled. After wrapping beef filets in pastry, cover and chill Wellingtons 1 hour. Bake as directed above, reducing the baking time to 20 to 25 minutes.