Beef Wellington

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The "21 Club" is a restaurant that has been highly rated for many years by gourmets far and wide. Old-timers still refer to it as "Jack and Charlie's" because the originators were Jack Kriendler and Charlie Berns. And to anyone who frequents this noted establishment the names of Berns and Kriendler are by-words. Younger brothers of these two still carry on. It's now Jerry and Bob—H. Jerome Berns and I. Robert Kriendler. The latter is a customer of ours and he gave us this excellent recipe for Beef Wellington.

Cooking Method:
Baking Baking
Prep Time :
60 min
Servings :
6 - 8
  • Ingredients
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    1 (3.5 lbs.) Tenderloin Roast
    Black pepper, freshly ground
    3/4 lb. butter
    1 lb. flour
    1/2 oz. salt
    1 oz. sugar
    2 egg yolks
    3/4 cup water
    Pate de foie gras
    Truffles, diced
    1 egg yolk
    1/4 cup milk


    Preheat oven to 450°F. Dry the roast on paper towels and rub all sides lightly with oil. Season with salt and pepper. Place in open baking pan and bake for 40 minutes.
    Meanwhile, cut the butter into the flour along with the salt and sugar. Mix the egg yolks with water and add gradually to dry mixture. Gather dough together and roll it out to a size that will encompass the roast.
    When the beef is ready, remove from pan and cover with foie gras and a few diced truffles. Place beef on top of dough and roll the dough around it so that the roast is completely surrounded.
    Combine 1 egg yolk with milk and brush on top of the dough. As a decorative touch, the dough may be scored lightly in a criss-cross pattern before brushing with the egg and milk mixture. Place in oven for 20 minutes or until the dough has become a golden brown.
    Let the meat rest for a few minutes before carving, then transfer to a warmed serving platter.