I’ve long been a fan of Mad Men since day one. Every season I’ve committed a Sunday evening to taking a look back at the 50s & 60s “Ad Age” through the eyes of Don Draper, his merry men and the not-so-merry lives of the women in the show. So now that the last season is here, I wanted to celebrate in the same class and style as I was watching on TV. So I’ve joined a few online friends across the world for the #PartyLikeAMadMen Virtual Finale Party as we all serve up something Mad-Men-like at home while we enjoy the premiere of the last season on April 5.
Actually, Mad Men has played a big part on trends over the last few years as fashion, food and lifestyle have all taken a borrow from something Joan Holloway might have worn or something Betty Draper may had prepared for dinner. Dinner back then wasn’t just a meal; it was an occasion and definitely a testament to the kind of life (and money) you were able to spend. Waldorf Salad, Oysters Rockefeller and Beef Wellington are all dishes from the 60s that only those in first-class would be able to serve and enjoy.
Made with a rich pastry crust, I’ve long wanted to make a Beef Wellington. Partly because it seemed so complicated; partly because the ingredients were so costly with pate, filet mignon and fresh mushrooms. However, with a little help from my meatman at the grocery store, I was able to use a bottom round beef roast for about $15 so all together my cost was like $25-$30 rather than $75. And if you were to order it at a restaurant, one plate still looks at around $50. So this recipe with my twist is a much more economical version that still gives you every bit of the indulgent experience that you expect from Beef Wellington.
This recipe is based on the one found in *affiliate link*”The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars and Restaurants of Mad Men” by Judy Gelman and Peter Zheutlin. As the part cookbook, part historical backgrounder, part series spotlight, the Beef Wellington makes an early appearance early in the show as part of Season 1, Episode 6, Roger Sterling and Joan Holloway partake in a “private meeting” in five-star hotel. The two spend time talk about royal foods like this entree, named of course after royalty itself, the First Duke of Wellington. While I won’t been eating mine in bed, I certainly appreciate the idea of dining on something so luxurious like Beef Wellington in my pjs.
With just a few of my own modifications, this recipe may not become part of my every Sunday feature, it definitely might make it back if I’m looking for something for a dinner party or better yet, a little tryst of my own with the hubs. Seemed to work for these two for at least a few seasons.
This recipe is also served with a brown sauce. Find the recipe for this in The Unofficial Mad Men Cookbook.
- 1 sheet Puff Pastry (you could make your own or use Pepperidge Farms)
- 1 3-pound beef tenderloin OR 1 3-pound bottom roast
- 2 tablespoons butter, softened
- 1 teaspoon salt
- 1/3 teaspoon ground pepper
- 1 egg with 1 tablespoon water for egg wash
- 1 pound fresh mushroom, finely chopped
- 1/2 cop chopped onion
- 1/2 cup sherry or red wine
- 1/4 cup butter
- 1/4 cup parsley, chopped
- 1/2 pound pate (won’t be used in mushroom filling but applied to beef before covering with mushrooms)
- Preheat oven to 425 degrees.
- Rub filet/roast with butter and seasoning.
- Place on a rack in shallow pan and bake for 20 minutes.
- Remove filet to cooling rack and let stand still until cool, about 30 minutes. Pat with paper towel.
- To make mushroom filling (duxelles), combine all ingredients except pate in small skillet and cook until onion is tender and all liquid is absorbed.
- Roll pastry onto aluminium foil into 18×12-inch rectangle. Plate filet top down int he middle. Spread pate in a thin layer all over the beef. Then layer mushroom filling leaving a small margin around the sides.
- Draw the long sides up to overlap on the bottom of the filet. Brush with egg wash to seal and brush egg wash over top and sides of pastry.
- Reduce oven to 400 degrees. Using foil transfer the beef and place pastry seam side down on baking sheet. Remove foil and bake for 30 minutes until golden brown with a medium rare temperature for the meat.
- Allow to cool for 15 minutes and then serve.
You’re invited to #PartyLikeAMadMan with us on Sunday, April 5, the Mad Men final season premiere. Food, cocktail and lifestyle bloggers worldwide will post a blog featuring food or drink from “The Unofficial Mad Men Cookbook” or another recipe that has appeared on Mad Men.
Win your own copy of the “The Unofficial Mad Men Cookbook” with this giveaway.