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Beef Wellington, Velvet Mash Potatoes And Candied Carrots

Featured Wine
2005 Mundo Viejo Port
2001 Cabernet Sauvignon

INGREDIENTS: (Serves 8 )
Beef Wellington—Americanized recipe substituting the truffles for mush-
rooms and the Sercial Madeira for Espresso.

  • 8 one inch thick fillet mignon or rib-eye steaks ( You can buy 4 thick ones and cut them in half ), at close to room temperature, but cool to the touch.
  • 1 package of Puff  pastry ( I buy Pepperidge Farms or Trader Joe’s)
  • 2 eggs = egg wash mixture +2 teaspoons of water* 
  • 2 tablespoons of butter or 2 tablespoons olive oil 
  • 1 pound of mushrooms (small button), if you dislike mushrooms you can omit them if using pate or foie grass.
  • 3 cups of  bread crumbs—If using the mushrooms to substitute the foie gras or pate. Otherwise 11⁄2 cups. Save 8 mushrooms for garnish over pastry.
  • 1⁄4 teaspoon of thyme, 1⁄2 teaspoon of black pepper and 1 teaspoon of salt (packet #1).
  • 1⁄2 pound pate de foie gras or any deli-type pate...may be substituted. If you dislike pate, it may also be omitted. Just add extra onions & mushrooms.
  • 2 teaspoons Arrowroot (packet #2).
  • 11⁄2 cups of beef broth. Reserve  1 cup of the reduction to make sauce.
  • Bunch of seedless Grapes, your preference
  • 4 Tablespoons of espresso, Madeira or Worcestershire sauce.
  • * you may substitute egg wash for a honey and melted butter wash.

Velvet Mashed Potatoes– Betty Crocker’s Recipe with a twist from Aurora:

  • 3 pounds of potatoes, about nine medium red potatoes peeled and placed in cold water with 1/2 lemon.
  • 1/2 cup  of heavy cream plus 1/4 cup milk (whole or nonfat is fine)
  • 1 package of cream cheese (3 ounces) softened
  • 1/2 teaspoon of salt and 1/4 teaspoon of white pepper (seasoning packet #3)
  • Seasoning packet #4– Wasabi peas about 2 tablespoons.

Candied carrots:

  • One package of baby carrots (about 1 pound)
  • 2 tablespoons of all-purposed flour
  • 1/2 cup of Roasted Pecans 
  • 2 Tablespoons of brown sugar, 2 teaspoons of ground cinnamon.
  • 2 tablespoons of butter
  • 1 cup of large or 1/2 cup of mini marsh mellows.

Bread Pudding with Chantilly and Mundo Viejo Port:

  • Pound of sweet, day old, bread. I like yellow sweet bread because of its flavor– you may used old croissants, white bread, or other buttery texture bread– Cubed.
  • 1/2 of Raisins
  • 1 Tablespoon of cinnamon( packet #5)
  • 1/2 cup of white sugar plus 1/4 cup brown sugar
  • 8 eggs (egg substitute for baking may be used instead)
  • 3 tablespoons of butter—melted
  • 1/2 of  Cup of chopped pecans 
  • 1/4 teaspoon of nutmeg (seasoning packet #5)
  • 1 tablespoon of vanilla (double strength)
  • 1 quart of milk, scalded and cooled down.
  • Chantilly Cream ingredients:  2/3 cup of heavy cream, 1 teaspoon vanilla, 2 teaspoons of TBJ Mundo Viejo port, 1/4 cup of sugar and 2 tablespoons of sour cream.

Make ahead: 
2 days before: The bread pudding
1 day before:  The Velvet Mashed Potatoes, reserve the wasabi peas packet to serve over the mashed potatoes just before serving.
Day of: The beef,  carrots, reheat the Velvet mashed potatoes in the microwave on defrost until it reaches desired temperature,  and make Chantilly cream,( Refrigerate mixing bowls and beaters until well chilled—30 minutes).
Bread Pudding with Chantilly Cream and Port

  • Placed cubed bread on cookie sheet and toast at 350°F for about 15 minutes until golden then remove
  • from cookie sheet and place in a deep baking pan. It should be 2/3rds full.
  • Stir-in the raisins and pecans.
  • Beat eggs and add the scalded, cooled down milk in a drizzle, once the eggs and milk are incorporated add the sugar, spices (packet # 5) and vanilla. Beat until smooth.
  • Pour mixture over bread mixture and place in water bath. Best to use a pan larger than the Bread pan, filled with 1/2 water. Place in oven at about 375°F for about 50 minutes. Test center with toothpick for
  • should come out moist but not soggy.
  • Refrigerate until the day of the dinner: You may serve it warmed from the oven, cold or at room temperature. I like mine slightly cold...
  • Chantilly Cream will be made the day of the dinner.

Velvet Mashed Potatoes:

  • Using a 3-quart pot, fill with about 3 inches of water and salt to taste (2 Tablespoons is the amount I use)
  • Add potatoes, cover and heat to boiling.
  • Once it reaches boiling point, lower to medium heat and cook until fork tender—approximately 25 minutes.
  • Drain potatoes, return to pot and cover for about 3 minutes so they dry.
  • Mash potatoes with either a hand masher or with electric mixer, beat in the cream cheese, heavy cream, butter, warm milk and add until smooth, add salt and white pepper (packet #3)
  • Reserve packet #4 of wasabi peas to sprinkle just before serving. The wasabi peas add a nice crunch and “heat” to the dish.
  • Place in fridge covered with Saran wrap to protect from cold burn. The day of the dinner, bring out, let it come to room temperature, reheat in microwave on defrost until desired temperature, and stir or use hand beater to freshen up. You want the consistence to be as creamy as possible, not lumpy: may add additional warmed milk.

Beef Wellington:

  • Bring out puff pastry from freezer, let it thaw out. Follow package instructions.
  • Once thawed, cut into 8 equal rectangular pieces, large enough to cover beef. 
  • In a large skillet over medium heat melt the butter (or oil), add sliced mushrooms and onions. Cook until translucent about 5 minutes. Add  beef broth. Allow mixture to boil and reduce by 1/3. Let it cool, add the Arrowroot (packet #2) to thicken. Remove half of the reduction and pour into sauce boat. 
  • Stir-into remaining sauce the bread crumbs, thyme, Salt & Pepper (packet #1). Moisten mixture with the 4 tablespoons of the espresso( you may use Madeira wine or
  • Worcestershire (2 tablespoons).
  • Place about 2-3 tablespoons of this mixture in center of puff pastry, top with the foie gras or pate, place steak  on top and repeat until all 8 steaks are assembled. 
  • Turn steaks so puff pastry is on top, steaks on bottom.
  • In a small bowl, prepare egg-wash with 2 teaspoons of water. Use  pastry brush to brush the egg wash over pastry. You may choose to substitute egg wash for 2 tablespoons of honey plus 2 teaspoons of melted butter.
  • Refrigerate 2-3 hours. When ready to cook, let meat sit at room temperature for 30 minutes before baking. Heat up excess bread crumb mix and use as garnish  Don’t forget the sculpted mushroom cap garnish
  • Preheat oven to 450°F. Bake for 23 minutes for rare, 25-26 minutes for medium and
  • 27 minutes for well done. Use the seedless grapes to garnish around each steak when plating. NOTE: Watch oven temperature, once pastry puffs and browns, take meat temperature– 120°F is rare, 125°F is medium.

Chantilly Cream: 

  • Combine heavy cream and vanilla and beat with electric mixer on medium speed until soft peaks form.
  • Add the TBJ Mundo Viejo port one teaspoon at a time blending it in, do not over mix!
  • Serve over the bread pudding just before serving.

Candied Carrots:

  • Boil carrots until fork can pierce them. I prefer using small amount of water and always add a lemon half to the water to prevent browning.
  • Mix the sugar with the butter, cinnamon and flour until resembling crumbs.
  • Drain carrots and place in baking dish. Top with the sugar, butter and cinnamon mixture. Sprinkle the mini or regular size marshmallows over the top.
  • 25 minutes before serving heat mixture on high in microwave for 5 minutes then place in the oven in which hopefully you’re baking the steaks in the puff pastry. 
  • Puff pastry covered steaks should be in the bottom or mid shelf of the oven, the candied carrots should be on the highest shelf. Cook until bubbly .
  • Once the steaks are removed, turn oven to broil LOW and lightly brown the marshmallows...otherwise you may use a hand torch...This is what I do. 
  • Remove dish and serve next to the mashed potatoes but not touching.

Plating Suggestions:

  • Once the Beef Wellington steaks, Velvet Mash Potatoes and Candied Carrots are all done, keep in warm oven as you plate, assembling one plate at a time. OR
  • Use family style plating. The Beef Wellington Steaks on a large platter, served with the seedless grapes around them.
  • The Velvet Mash Potatoes and Candied Carrots on separate serving platters.
  • Don’t forget to sprinkle the Wasabi Peas (seasoning packet #4) over the Velvet
  • Mashed Potatoes!

DINNER: (serves 8 adults)  
Serve the 2001 Cabernet Sauvignon with the Beef Wellington
and throughout dinner. This velvety Cabernet Sauvignon will gracefully comple-
ment this subtle flavors of the Wellington and Velvet Mashed Potatoes. The Can-
died Carrots will add complexity of flavors to the entire dinner. 
After dinner, serve the Bread Pudding with the Chantilly Cream and afterwards,
enjoy 2005 Mundo Viejo Port. A little goes a long way! 

DAIRY PRODUCTS: (some of these items may already be in your fridge,
check it out before going to the grocery store).
• 3 oz. packaged of creamed cheese
• 1 1⁄2 quart of heavy whipping cream 
• 1⁄2 gallon of milk – whatever kind you like. You need 1 quart for the bread
pudding and 1⁄4cup for the mashed potatoes.
• 1 dozen eggs.
• 1 small tub, 8ounces, of sour cream, do not use light!
• 1 pound of butter.
• Puff pastry, I always buy two or three boxes just to have for appetizers.
• Pate or foie gras
• 8 one inch thick steaks, filet mignon are best but you can substitute rib
eye steaks with confidence.
• 1 pound bag of mini carrots or about six medium carrots.
• 5 pound bag of red potatoes, you need 9 medium size for the mashed po-
• 2 bunches of seedless grapes, your preference.
• 1 lemon (1/2 for the boiling water for the potatoes the other 1/2 for the
• 1 whole sweet onion
• 1 pound of day old egg bread, sweet bread or white bread. Do not use
crusty bread.
• 1 loaf of inexpensive white bread for the be cubed.
MISCELLANEOUS: (probably in your pantry)
• Brown and white sugar
• Pecans
• All purpose flour
• Concentrated beef broth (do not use cubed) or canned beef broth
• Raisins
• Vanilla
• Marshmallows

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