Hells Kitchen Beef Wellington Recipe 55 Recipes

LOBSTER WELLINGTON

Steps:

• Preheat the oven to 425 degrees F. Position a wire rack on a baking sheet and set aside. Bring a small pot of water to a boil.
• Put the lobster tails in a large heatsafe bowl, pour in boiling water to cover and let sit until the shells just begin to turn orange, about 4 minutes.
• Use kitchen shears to cut the shells and remove them from the meat. Insert a wooden skewer lengthwise through each tail so that the lobster stays flat and does not curl up while cooking. Set the tails aside.
• Microwave 4 tablespoons of the butter in a medium microwave-safe bowl in 30-second intervals until melted, about 1 minute. Stir in the spinach, garlic, lemon zest, a large pinch of salt and a few grinds of pepper; set aside.
• Melt the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the mushrooms, thyme, a pinch of salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are soft and starting to turn brown in spots, about 5 minutes.
• Roll each puff pastry sheet into an 11-inch square. Spread half of the spinach mixture on each sheet and sprinkle with half of the mushrooms. Cut each sheet in half, making 4 rectangles. Place a lobster tail at one end of each rectangle, parallel with the short side. Roll the pastry pieces around the lobster and transfer to the prepared baking sheet. Brush the pastry with the beaten egg.
• Bake until deep golden brown, 20 to 25 minutes. Remove the skewers, slice widthwise into pieces and serve with lemon wedges.

HELL'S KITCHEN BEEF WELLINGTON

Steps:

• heat olive oil in a frying pan.
• season fillet with garlic powder, basil, salt & pepper.
• sear on all sides for 25 seconds. (you dont want to cook it at this stage, just color it.).
• remove fillet from the pan and leave to cool.
• put the mushrooms, shallots & garlic in a food processor with thyme, salt & pepper -- pulse to a rough paste.
• scrape the mixture into the same pan and cook over high heat for 10-15 minutes, tossing frequently, to cook out all of the moisture from the mushrooms. spread out on a plate to cool.
• brush the fillet with mustard.
• preheat the oven to 400.
• lay a sheet of cling wrap on a work surface and arrange the procuitto slices on it, in slightly overlapping rows.
• spread the mushroom paste over the ham, then place the seared fillet in the middle.
• spread more mushroom paste on top of the fillet and top with the remaining procuitto.
• using the cling wrap, neatly roll the procuitto and mushrooms around the fillet and twist the ends to secure. chill for 15 minutes to allow the fillet to set and keep its shape.
• roll out puff pastry on a floured surface til the thickness of a penny and brush with egg yolk.
• remove the plastic wrap from the beef and lay in the center.
• fold the ends over and then wrap the fillet in pastry, cutting off any excess. turn over so the seam is on the bottom and place on a baking sheet.
• brush all over with egg yolk and chill for 15 minutes to let the pastry rest.
• lightly score the pastry in 3 places and glaze again with egg yolk.
• bake for 20 minutes, then lower the oven setting to 350 and cook another 10 minutes.
• allow to rest for 10 minutes before slicing and serving.
• the beef should still be slightly pink in the center.

INDIVIDUAL BEEF WELLINGTONS

Steps:

• Heat a large skillet over medium-high and add 1 tablespoon oil. Generously season the filets mignons with salt and pepper, and sear until the surfaces on the top, bottom and rounded sides are no longer raw, about 2 minutes total. Transfer the steaks to a plate, reserving the oil in the skillet. Brush or spread the Dijon mustard all over each filet mignon and refrigerate until cool, about 15 minutes.
• Turn the heat to medium-high, and add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and shallot, season with salt and pepper, and cook, stirring occasionally, until deeply browned and no longer watery, 10 to 12 minutes. Be patient: The mushrooms will first release some water; then, once that liquid evaporates, the vegetables will start to brown. If the vegetables are sticking before they can brown, lower the heat or add a little water to the pan.
• When the mushrooms are deeply browned, reduce the heat to medium and stir in the herbes de Provence, honey, wine and cream. Let the liquids bubble up and reduce until the mixture is thick and jammy, about 2 minutes. Transfer to a small dish and refrigerate until cool.
• To assemble the Wellingtons, cut the puff pastry sheet in half (it doesn't matter which direction). Use a rolling pin or empty wine bottle to evenly roll each sheet into an 1/8-inch-thick rectangle. Mount a filet mignon-size circle of the chilled mushroom mixture in the center of each rolled-out sheet, evenly dividing the mixture between the two pastry pieces. Top each mound of mushrooms with a filet mignon.
• Carefully bring the edges of the puff pastry up and over the steaks, stretching the dough if needed to completely cover the meat. Twist the tops of the dough to seal the filling, as if you're making dumplings. You want an even, uniform layer of pastry, so trim any overlapping dough as you go. When the tops are nicely sealed, flip the Wellingtons over, seam side down, and transfer to a parchment-lined sheet pan. You can use your hands to gently tighten each Wellington into perfectly smooth spheres. Refrigerate to chill completely before baking, at least 30 minutes or up to 24 hours.
• Heat the oven to 425 degrees. In a small dish, whisk the egg until homogenous and, using a pastry brush or your fingers, evenly coat the entire outsides of the chilled Wellingtons with the egg. Bake until the pastry is golden brown, 17 to 20 minutes. The internal temperature of the steak should read 120 degrees for medium-rare (it will continue to cook as it rests).
• Transfer the Wellingtons to serving plates. Let them rest for about 15 minutes before serving.

HELL'S KITCHEN BEEF WELLINGTON RECIPE - (5/5)

Steps:

• Heat the oil in frying pan until hot but not smoking. Season the fillet with garlic powder, basil, salt, and pepper. Sear on all sides for 25 seconds. Remove fillet from pan and cool. Put mushrooms, shallots, and garlic in food processer with thyme and salt and pepper; pulse to rough paste. Scrape the mixture into the same pan that cooked the fillet and over high heat cook out all the moisture from the mushrooms. Deglase the mushroom mixture with the wine and cook until mushroom mixture is dry. Spread mixture onto a plate to cool Preheat oven to 400F. Brush the fillet with mustard. Lay a sheet of plastic wrap on a work surface and arrange the 1/2 procuitto slices on it, slightly overlapping rows. Spread 1/2 of the mushroom mixture over the procuitto, then place the fillet in the middle. Spread remaiing mushroom mixture on top of the fillet and top with the remaining procuitto. Using the cling wrap, neatly roll the procuitto and mushroom mixture around the fillet and twist the ends to secure, chill for 15 minutes to allow the fillet to set and keep its shape. Roll out the puff pastry on a floured surface till the thickness of a penny; brush with egg yolk Unwrap the fillet and place it in middle of the puff pastry. Fold the ends over and then wrap the fillet in the pastry, cutting off any excess. Turn over so the seam is on the bottom and place on a baking sheet. Brush all over with egg yolk and chill for 15 minutes to let the pastry rest. (Note: Fillet can be perpared up to this step up to 3 hours ahead of time. Cover with plastic wrap and chill. Remove 30 minutes prior to cooking.) Lightly score the pastry in 3 places and glaze again with egg yolks. Bake for 20 minutes, then lower the oven to 350F and cook another 10 minutes. Remove and let rest for 10 minutes prior to slicing and serving.