BEEF WELLINGTON WITH RED WINE SAUCE
Impress your holiday guests with juicy Beef Wellington with red wine sauce on the side. Perfectly tender beef is wrapped up in puff pastry like a big buttery hug!
Provided by Cathy Roma | What Should I Make For...
Categories Main Dish
Time 1h45m
Number Of Ingredients 18
Steps:
- Heat the butter and oil together in a large skillet over med/high heat until hot but not smoking.
- Season the beef tenderloin with kosher salt and pepper. Add the tenderloin to the pan and brown on all sides, about 4-6 mins total. Remove to a plate to cool. Cut the ties and remove them.
- If there are blackened bits in your pan, use a paper towel to remove them and add a little more butter/oil. Otherwise add the shallots, garlic, and mushrooms directly to the pan and season with salt and pepper. (I use my food processor to mince the shallot, garlic, and mushrooms.)
- Add the parsley and thyme and cook over medium heat until the mushroom mixture begins to brown and all moisture has evaporated, about 8-10 mins.
- Lay out a long piece of plastic wrap and lay half of the prosciutto slices in a long layer (a little longer than the length of the tenderloin). Smear half of the mushroom mixture over the prosciutto and lay the tenderloin on top.
- Cover the top of the tenderloin with the remaining mushroom mixture and lay the remaining prosciutto over the top. The prosciutto should hang over the sides to cover.
- Use the plastic wrap to help you encase the tenderloin fully with the mushrooms and the prosciutto as the final layer.
- Wrap the tenderloin up tightly and chill in the refrigerator for about an hour.
- Preheat the oven to 450 degrees.
- Thaw the sheet of puff pastry until pliable and then roll it out on a lightly floured surface. Roll the puff pastry out using the tenderloin as your guide for size. The pastry should be large enough to wrap fully around the tenderloin and seal.
- Once the pastry is rolled (use two puff pastry sheets if you have a bigger tenderloin), remove the tenderloin from the plastic wrap and lay in the center of the puff pastry.
- Beat the egg with a little water and moisten the edges of the pastry. Fold the pastry tightly around the tenderloin and seal. Brush the seamed side with the egg wash and place on a parchment lined sheet tray, seam side down.
- Brush the rest of the pastry with the egg wash and cut a few slits on the top to vent.
- Roast the beef wellington for 15 mins, then reduce the heat to 400 degrees and roast for 25 - 30 mins more for medium rare. The beef should have an internal temp of 125 - 130 degrees when a thermometer is inserted into the center.
- Cover and allow the beef to rest at least 15 mins before slicing and serving.
Nutrition Facts : Calories 1026 kcal, Carbohydrate 19 g, Protein 49 g, Fat 80 g, SaturatedFat 31 g, Cholesterol 211 mg, Sodium 354 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BEEF WELLINGTON PARCELS WITH RED WINE JUS
Try this all-time classic dish, combining a juicy fillet steak, wild mushrooms and pate in a crisp pastry crust.
Provided by English_Rose
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F
- To make the filling, melt half the butter with half the oil in a frying-pan.
- Add the onion, garlic, and all the mushrooms and sauté for 10 minutes until tender and all the liquid has evaporated. Stir in the parsley, tip into a bowl, season and cool.
- Season the steaks. Wipe out the same frying-pan and heat until hot. Add the remaining oil and sear the seasoned steaks for 20-30 seconds on all sides.
- Cool, then spread over the pate. Cut the pastry into 4 pieces, roll out on a lightly floured surface to 8-10in squares and brush with beaten egg. Divide the mushroom mixture between the squares and place a steak on top, pate-side down. Bring up two opposite corners of the pastry square to overlap the steak in the centre, seal and gently tuck in the sides, brush with a little beaten egg, and bring the remaining two corners up and seal.
- Place the parcels on a heated non-stick baking sheet, brush with beaten egg and bake in the oven for 25 minutes for medium-rare, or 5 minutes more for well done.
- Place the frying-pan that you used to cook the steaks back on the heat. Pour in the wine and allow to bubble down, then simmer until reduced by two-thirds.
- Just before serving, whisk in the remaining butter and season. Serve the beef wellingtons on warmed plates with the broccoli, and a little of the red-wine jus spooned over.
Nutrition Facts : Calories 1241.2, Fat 94.2, SaturatedFat 33.9, Cholesterol 309.5, Sodium 384.4, Carbohydrate 40.5, Fiber 2.5, Sugar 4.2, Protein 49.4
MINI BEEF WELLINGTONS WITH RED WINE SAUCE
This recipe was given to me by a dear friend. It's perfect for a special occasion, and is as good as you'll get from any restaurant. The filets are topped with a mixture of liver pate (pate de foie gras) and mushrooms and wrapped with puff pastry and served with a red wine sauce!
Provided by MSVIC04
Categories World Cuisine Recipes European UK and Ireland English
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium-high heat. Season the filets with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the skillet and set aside to cool slightly.
- Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the consomme. Mix the pate with the mushrooms, adding a little consomme if needed to achieve a spreadable texture. Divide the mushrooms among the filets and spread on the top. Refrigerate about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Lay the puff pastry out on a clean surface and cut out two 5 to 6 inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place the Wellingtons onto a baking sheet, and brush the tops with beaten egg.
- Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.
- While the steaks are cooking, make the sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until browned. Stir in the green onions, and cook until tender, about 1 minute. Gradually stir in the reserved consomme and the remaining 1 cup of consomme; continue to cook and stir until the sauce thickens. Reduce heat to low and stir in the wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste.
- To serve, cut each Wellington in half and spoon some sauce onto the plate.
Nutrition Facts : Calories 1026.6 calories, Carbohydrate 42.1 g, Cholesterol 211.7 mg, Fat 65.2 g, Fiber 1.6 g, Protein 59.9 g, SaturatedFat 21.9 g, Sodium 693.3 mg, Sugar 1.2 g
More about "beef wellington parcels with red wine jus recipes"
INDIVIDUAL BEEF WELLINGTON WITH RED WINE SAUCE - FOODIE AND WINE
From foodieandwine.com
3.6/5 (46)Total Time 1 hr 30 minsCategory DinnerPublished Jan 29, 2019
BEEF WELLINGTON, RED WINE AND PORT JUS - RTÉ
From rte.ie
INDIVIDUAL BEEF WELLINGTONS - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
JAMES MARTIN BEEF WELLINGTON | BRITISH CHEFS TABLE
From britishchefstable.com
BEST BEEF WELLINGTON PARCELS WITH RED WINE JUS RECIPES
From recipert.com
BEEF WELLINGTON PARCELS WITH RED-WINE JUS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEEF WELLINGTON RECIPE WITH RED WINE REDUCTION SAUCE
From memphisgrills.com
BEEF WELLINGTON - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
MASTER THE ART OF MAKING GORDON RAMSAY’S BEEF …
From hellskitchenrecipes.com
BEEF WELLINGTON PARCELS WITH RED WINE JUS RECIPE
From recipenode.com
BEEF WELLINGTON PARCELS WITH RED WINE JUS - LUNCHLEE
From lunchlee.com
RECIPE: BEEF WELLINGTON WITH RED WINE JUS - FOOD FOR …
From foodformzansi.co.za
BEEF WELLINGTON RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEEF WELLINGTON RECIPE INDIVIDUAL SERVINGS — AMELIA IS NOT A CHEF
From ameliaisnotachef.com
INDIVIDUAL BEEF WELLINGTON RECIPE (+VIDEO)
From masalaherb.com
INDIVIDUAL BEEF WELLINGTONS WITH RED WINE JUS
From cookidoo.com.au
INDIVIDUAL BEEF WELLINGTONS WITH RED WINE JUS
From cookidoo.co.uk
BEEF WELLINGTON PARCELS WITH RED WINE JUS – RECIPE WISE
From recipewise.net
CLASSIC BEEF WELLINGTON WITH A MADEIRA JUS RECIPE - BBC FOOD
From bbc.co.uk
INDIVIDUAL BEEF WELLINGTONS WITH RED WINE SAUCE RECIPE
From underwoodspreads.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love