Supper Club Beef Wellington for a Crowd
Supper Club Beef Wellington for a Crowd
In the great supper clubs of the Northwoods, there is a distinct rhythm to the week. Friday is, of course, for the fish fry—a bustling, communal affair. But Saturday night? That’s when the wood-paneled dining rooms take on a different air. The “fancy” linens come out, the dim wall sconces are turned down just a notch lower, and the Supper Club Beef Wellington makes its grand appearance.
The history here is fascinating. While the Wellington is technically a British classic, it became the ultimate symbol of American “fine dining” in the mid-20th century. I remember watching old-school chefs in Wisconsin and Michigan prep these by the dozen. For those looking for a different spin, you might enjoy our individual Beef Wellingtons or even a smoked version.
The Secret to a Large Supper Club Beef Wellington Reveal
The challenge with how to cook a large Beef Wellington—especially when you’re cooking for a crowd of eight or ten—is the “Rest and Reveal.” You want that pastry to be a deep, burnished gold that shatters when the knife hits it, but you need the beef inside to be a perfect, uniform medium-rare from edge to edge.
The secret I learned from the old-timers isn’t just about the oven temperature; it’s about the Chilled Assembly. By searing the beef and making the mushroom duxelles ahead of time and chilling them thoroughly, you ensure the pastry stays cold and structural while the meat stays rare during those first crucial minutes of baking. This is American comfort at its finest, but it requires the precision of a short-order pro.
The ‘Diner Trick’ for an American Beef Wellington Recipe
We’ve all seen it: a beautiful Wellington that looks perfect on top but has a soggy, gummy bottom. In a professional kitchen, we have a trick for that. While traditional recipes often use prosciutto, I like to use very thin slices of high-quality deli ham or even savory crepes for this American Beef Wellington recipe.
This acts as a secondary moisture shield. Think of it as an insurance policy for your puff pastry. It catches the juices from the beef and the remaining moisture in the mushrooms, allowing the pastry to crisp up against the heat of the pan rather than steaming from the inside out. True Americana right here—using a practical solution to ensure a perfect result.
A Taste of Northwoods Supper Club Recipes
To give this recipe that authentic supper club soul, I’ve included a brandy-infused mushroom duxelles. In Wisconsin, brandy isn’t just for Old Fashioneds; it’s a staple in our supper club recipes. It adds a depth and sweetness to the mushrooms that mirrors the richness of the beef tenderloin.
When you serve this, do it the way they used to make it. Bring the whole roast to the table on a large wooden board. Slice it table-side with a serrated knife—the sound of that crust cracking is half the experience. This isn’t just a meal; it’s a piece of American culinary heritage that is an absolutely perfect holiday beef roast. If you are planning a themed evening, explore more classic 1960s dinner party favorites or see our guide to the best Beef Wellington variations.
Supper Club Beef Wellington for a Crowd
Ingredients
Instructions
Season the beef generously with salt and pepper. In a large heavy skillet or cast iron pan, sear the beef in oil over high heat until browned on all sides (about 2 minutes per side). Do not cook the middle. Remove and immediately brush with mustard while hot. Place on a plate and chill in the fridge for at least 30 minutes.
In the same skillet (or a clean one), sauté the minced mushrooms, shallots, and garlic until all moisture has evaporated. This is the 'bone dry' stage. Deglaze with brandy, scraping the bottom of the pan, and cook until the brandy has completely evaporated. Stir in thyme and salt. Transfer to a bowl and chill completely.
Lay a large piece of plastic wrap on your counter. Overlap the ham slices on the plastic to create a rectangle large enough to wrap the beef.
Spread the chilled mushroom duxelles in an even layer over the ham.
Place the chilled beef at the edge of the ham. Using the plastic wrap to help you, roll the beef tightly inside the ham and mushroom layer. Twist the ends of the plastic like a candy wrapper to tighten. Chill in the freezer for 15 minutes to set the shape.
On a lightly floured surface, roll out the puff pastry sheets and join them to create a rectangle large enough to enclose the beef bundle. Unwrap the beef and place it in the center of the pastry.
Brush the edges of the pastry with egg wash. Fold the pastry over the beef, sealing the edges and trimming any excess. Roll the whole thing over so the seam is on the bottom.
Place on a parchment-lined baking sheet. Brush the top with a generous layer of egg wash. Use the back of a knife to score a decorative lattice pattern into the pastry (don't cut all the way through). Chill for another 15 minutes.
Preheat oven to 425°F. Insert a digital probe thermometer into the center of the beef. Bake for 35-45 minutes, or until the pastry is deep golden brown and the internal temperature reaches 115-120°F for medium-rare.
Remove from the oven and let rest for at least 15 to 20 minutes before slicing. The temperature will rise to 130-135°F during this rest. Slice into thick rounds and serve.