A traditional beef Wellington is like the ultimate in fancy. It’s a whole beef tenderloin—aka the entire roast that filet mignon comes from—that’s been stuffed with mushrooms and wrapped in crispy puff pastry (which is in itself a massive test of pastry chef skill). If I say so myself, every Christmas, I make a pretty incredible beef Wellington. And I do it just by riffing off a few recipes I see online, so the secrets to success are OUT THERE. But I wanted to share a Wellington recipe with you. I needed to give you something different.
And voilà, this recipe was born. And this one is so good it will make you NEVER WANT TO MAKE TRADITIONAL BEEF WELLINGTON. It’s a true miracle of science—how easily this recipe comes together. Instead of using a giant beef tenderloin, which is $$$$ and easy to overcook, we use the most beautiful meatloaf mix. And instead of borrrrrring breadcrumbs, we use crunched-up Stove Top stuffing because why does no one ever do this?!?!?!!!?!! The meat is juicy, the puff pastry is crispy (and from a box), and it feeds loads of your friends and/or family. It is THE perfect Sunday dinner, or honestly for any day of the week.
Reprinted from Cravings: All Together. Copyright © 2021 by Christine Diane Teigen. Photographs copyright © 2021 by Alex Lau. Published by Clarkson Potter, an imprint of Random House.
