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puff pastry

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Beef Wellington

Beef Wellington with Gorgonzola and Madeira Wine Reduction // Karista's Kitchen

If there were ever an entrée that shouted “indulgence”, it would be this Beef Wellington recipe.

One of the tenderest cuts of beef enveloped in earthy mushrooms, fresh herbs, buttery Gorgonzola and flaky puff pastry – finished with a decadent Madeira Wine reduction sauce.  I can’t think of a beef dish more loved by my family than this Beef Wellington.  Although the Christmas prime rib often comes in as a close second.

What’s not to love about beef tenderloin or puff pastry?  I think putting these two ingredients together is brilliant. Of course adding the buttery Gorgonzola seems to take it to the next level.  Which makes this Beef Wellington such a lovely addition to your Christmas dinner or holiday celebrations.

Back in the day when I was researching Beef Wellington, I found it was traditionally prepared with a pate of foie gras and duxelles (finely chopped sautéed mushrooms), wrapped in pastry and baked.  Today, you’ll find an assortment of recreations.  This particular version has become a Bennett holiday tradition (Christmas parties and sometimes Easter) created many years ago when I finally learned how to cook.  Yes, those culinary school days reaped a lot of recipe trial and error.  This Beef Wellington recipe saw much trial and much error unfortunately.  Until I found the perfect combination to suit our Bennett taste buds.  With the inclusion of a sauce.  Because as you know, my family loves sauce.

Beef Wellington with Gorgonzola and Madeira Wine Sauce // Karista's Kitchen

If you’ve read my blog since the beginning, you’ll remember the many stories I’ve told about my family always asking if there is sauce for the entrée.  Guaranteed, if you dine around my table, there will always be sauce. 😉

The sauce for this gorgeous dish is a Madeira wine reduction which seemed the perfect complement to this Beef Wellington.  A bit of a boozy bite in contrast to the gorgonzola with all the flavors complimentary to the tender beef filet and creating an exquisite dining experience.

The lovely part about this Beef Wellington?  It’s not terribly difficult.  I promise.  It may take a little practice wrapping in the pastry, otherwise it’s easy to assemble, roast and serve.

If you decide to prepare this lovely dish, let me know! I’m happy to walk you through the steps or give advice should you need it. Just send me an email at or leave a comment on this post.  I’ll get back to you asap.

Here’s to great food, fantastic friends and family and the most delicious time of the year!

Delicious Wishes and Loads of Love,


Beef Wellington

Serving Size: 4


  • 1 whole beef tenderloin, trimmed, about 2 ¼ lbs,
  • ¾ - 1lb cremini or shitake mushrooms, finely chopped
  • 2 -3 cloves garlic, minced
  • 1 medium shallot, finely chopped
  • 1 tablespoon finely chopped fresh herbs (Italian parsley, oregano, thyme)
  • 4 - 6 ounces crumbled Gorgonzola cheese
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 sheet frozen puff pastry, thawed according to directions
  • 1 egg whisked with 1 tablespoon of water
    For the Sauce:
  • 4 tablespoons unsalted butter
  • 1 medium shallot, finely diced
  • 1 sprig fresh thyme
  • ¼ cup dry red wine
  • ¾ cup Madeira wine
  • ½ cup prepared demi glaze (often found in the freezer aisle or meat counter)
  • Fresh cracked black pepper to taste
    For the Sauce without a Demi Glaze:
  • 3 tablespoons unsalted butter
  • 1 medium shallot, finely diced
  • ½ cup Madeira wine
  • ½ cup beef broth
  • 1 sprig of thyme
  • 1 teaspoon of tomato paste
  • Salt and pepper to taste


  • Heat the oven to 400F.
  • In a large sauté pan heat 2 tablespoons of olive oil over medium heat. Add the chopped mushrooms and shallots and cook until the mushrooms are nicely wilted. Then stir in the garlic and fresh herbs and cook for one minute longer. Take the pan off the heat and set aside.
  • Roll out the thawed puff pastry and place it on a parchment lined baking sheet. Spread the mushrooms onto the puff pastry the length of the size of the tenderloin. Then sprinkle the Gorgonzola over the mushrooms.
  • Season the beef tenderloin with salt and pepper. Heat a skillet over medium high heat and add a dash of oil to the pan. When the pan is hot, brown the tenderloin. Don’t cook the beef through you just want to brown it.
  • Place the browned tenderloin on the Gorgonzola and mushrooms. Roll one side over the length tenderloin, and then the other side and then fold the ends up toward the seam. Flip the pastry wrapped tenderloin over, seam side down.
  • Brush the puff pastry with the egg wash and then place the baking sheet in the oven to bake for about 25 to 30 minutes. The beef should be medium rare, 135F. Once the beef is done, remove from the oven and let it sit for 5-10 minutes before slicing.
  • To make the sauce:
  • In a sauté pan over medium heat, add the butter. When the butter has melted add the shallots and thyme. Saute just until the shallots are wilted and fragrant.
  • Whisk in the red wine and Madeira wine and let it reduce by half. Then whisk in the demi glaze and season to taste with salt and pepper. To serve, strain the sauce through a mesh sieve or colander.
  • To make the sauce without a demi glaze:
  • In a sauté pan over medium heat, add the butter. When the butter has melted add the shallots and thyme. Saute until wilted and fragrant. Then whisk in the wine and beef broth and reduce by half. Then whisk in the tomato paste and season to taste with salt and pepper.
  • To serve:
  • Ladle a little sauce on the bottom of each plate and then place a slice beef wellington on top of the sauce. Serve immediately.
  • Notes

    To double the recipe I recommend purchasing two tenderloins or one large and then cut in half, keeping the beef wellington manageable and easier to roast.

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    Appetizers Beef Karista's Kitchen Kid Friendly Life Around My Table Pork

    Back to School Sausage Rolls

    Cuisinart Back to School Sausage Rolls 5

    “After school is my favorite part of the day Mom”. This is what my youngest daughter used to tell me when she was little.  I once asked why it was her favorite part of the day and she replied “because when I open the front door it smells like home”.   Tell me that wouldn’t melt your heart into a giant puddle?!

    After melting into that giant puddle I asked “what smells like home?”  My daughter said “it smells like delicious food”.

    I didn’t always work from home so on those days I’d try to have something tasty (and mostly healthy) in the fridge to warm up or on the counter in the treat bin.  Because after that heart melting statement, how could I not have an after school snack for my little gal who obviously cherished that one moment every day?

    Back to School Sausage Rolls with your favorite sausage, cheese and puff pastry // Karista's Kitchen

    Making these sausage rolls is a snap. I first learned of these tasty little treats from my friend Suzie, who is from the UK.  

    She used to bring them to elementary school for events or teacher appreciation day.  I must have been the one adult to eat my weight in these delectable bite sized nibbles.  So when Cuisinart sent me the Chef’s Convection Toaster Oven to review, I thought these savory baked sausage rolls would be a perfect first recipe to prepare and test out this fabulous piece of kitchen equipment.

    Cuisinart Convection Toaster Oven // Karista's Kitchen

    I’m not one to load my kitchen with lots of equipment but I have to tell you this toaster oven has gotten a lot of use since it’s arrival.  During the hot summer I cooked everything in it.  From salmon filets and burgers to flatbread pizza, blueberry crisp and brownies.  It was so hot this summer I didn’t want to turn on my oven and grilling outside often seemed way too much effort in the scorching heat.

    The Cuisinart convection feature is perfect for quickly cooking and searing in juices of fish, poultry, pork and meat and it cooked salmon burgers and stuffed portabella mushrooms perfectly.  My family thoroughly enjoys the toaster oven feature. It makes preparing flatbread or pizza and warming up leftover macaroni and cheese simple and quick.  It’s also easy to clean and just the right size so it doesn’t take up too much counter space.

    These tasty sausage rolls keep well in the fridge and can be warmed up in the toaster oven as well.  But I have to admit, they are pretty darn delicious right out of the oven.

    Wishing you a happy and safe school year and a most fabulous Autumn season!

    Delicious Wishes and Loads of Love,


    Back to School Sausage Rolls

    6-12 depending on the size of the sausages

    Back to School Sausage Rolls


    • 1 sheet of puff pastry, thawed
    • 9-12 small sausages or hot dogs, if using sausages gently cut the casing and slide the sausage out of the casing. (I used chicken apple breakfast sausages)
    • 3-4 slices cheddar cheese (or your favorite cheese)
    • 1 egg whisked with 1 tablespoon of water
    • Yellow Mustard, Honey Mustard or Maple Syrup for dipping
    • Serve with assorted cut or sliced veggies for a delicious and healthy snack


  • This recipe makes 6-12 sausage rolls depending on the size of your sausages. I used smaller chicken apple breakfast sausages, removed from the casing and then cut in half.
  • Preheat the oven to 425F and place a piece of parchment on the baking tray.
  • Roll out the puff pastry and cut three even strips.
  • Depending on the size of your sausages, divide each strip of puff pastry into thirds or half. Cut the cheese slices into halves or thirds.
  • Whisk the egg with the water for the egg wash.
  • At one end of a square of puff pastry, brush with a little egg wash and then place a strip of cheese and then a piece of sausage on the end of the pastry square. Roll up the pastry to enclose the sausage, pinching the seam a bit to keep the pastry closed and then place it seam side down on the baking tray. Repeat the process for each piece of pastry.
  • Once the rolls are done, score the top of each sausage roll with a knife and then brush with the remaining egg wash.
  • Place them in the oven and bake for about 20 minutes or until the puff pastry is golden brown and the sausages look done.
  • Let them cool for about 5 minutes before serving. The sausage will be very hot! I like to serve these with honey mustard, yellow mustard or maple syrup for dipping.
  • Store in a closed container in the fridge for up to 3 days.
  • Notes

    To serve these for a party, I also like to serve them with tomato jam or chutney.

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