BEST EVER BEEF WELLINGTON RECIPE
Best Ever Beef Wellington Recipe is a decadent tender and juicy beef tenderloin with a layer of mustard, mushroom sauce and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown. A holiday favorite!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 10
Steps:
- Generously salt and pepper your tenderloin. In a large skillet over medium high heat add the olive oil. Sear the tenderloin on each side foe about 2-3 minutes until it gets a golden brown crust. Remove from the heat and set aside.
- In a food processor, add the mushrooms, garlic, and onion. Pulse in the food processor until it becomes a puree. Heat your skillet to medium high and add the mixture. Sauté the mushrooms until you have the moisture has left. Remove from heat and let cool.
- Roll out some plastic wrap and lay the prosciutto so they are even and overlap. Spread the mushroom mixture on top leaving an inch boarder from the sides. Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll. Wrap the plastic wrap tightly around the beef and refrigerated for 30 minutes.
- Preheat oven to 400 degrees. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the center. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits in the top.
- Bake until the pastry is golden and the beef registers to 120 degrees for medium rare. About 45 minutes. Remove the from the oven and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 571 kcal, Carbohydrate 17 g, Protein 27 g, Fat 44 g, SaturatedFat 15 g, Cholesterol 124 mg, Sodium 254 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
THE ULTIMATE BEEF WELLINGTON
For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's Ultimate Beef Wellington recipe from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 46
Steps:
- For the Duxelles:
- To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
- For the Beef:
- To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
- Preheat oven to 425 degrees F.
- On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
- Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
- Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
- Preheat oven to 500 degrees F and place a baking sheet inside to heat.
- Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
- Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
- Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
CLASSIC BEEF WELLINGTONS
Perfect for holidays, this beef Wellington recipe is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. -Kerry Dingwall, Ponte Vedra, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled., In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature., Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg., Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 945 calories, Fat 51g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 866mg sodium, Carbohydrate 74g carbohydrate (3g sugars, Fiber 10g fiber), Protein 48g protein.
BEEF WELLINGTON
This is a very easy recipe that I learned when I was living in England. Note that Beef Wellington should always be served with the center slightly pink. Enjoy!
Provided by Normala
Categories World Cuisine Recipes European UK and Ireland English
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
- Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
- Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
- Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
- Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
- Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
Nutrition Facts : Calories 744.3 calories, Carbohydrate 29.6 g, Cholesterol 131.4 mg, Fat 57.2 g, Fiber 1.2 g, Protein 26.2 g, SaturatedFat 21.2 g, Sodium 433.7 mg, Sugar 1.1 g
BEEF WELLINGTON
Gordon Ramsay's version of the classic steak dish - a showstopping centrepiece on a special occasion
Provided by Gordon Ramsay
Categories Dinner
Time 2h30m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/fan 200C/gas 7.
- Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
- While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't become a slurry.
- Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.
- Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.
- Remove the mushroom duxelle from the pan to cool and discard the thyme.
- Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.
- Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
- Use the cling film's edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
- Chill the fillet while you roll out the pastry.
- Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.
- Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
- Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
- Beat the 2 egg yolks with 1 tsp water and brush the pastry's edges, and the top and sides of the wrapped fillet.
- Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
- Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.
- Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
- Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.
- Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Nutrition Facts : Calories 763 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 32 grams carbohydrates, Protein 50 grams protein, Sodium 2.46 milligram of sodium
EASY BEEF WELLINGTON
Beef Wellington is the culinary equivalent of a thoughtfully wrapped gift -- a pastry "package" filled with delightful flavors. Ideally, this dish should be presented on the table whole and sliced only after a suitable pause for admiration.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Set a wire rack on a rimmed baking sheet. Season beef with salt and pepper. Heat oil in a large saute pan over high heat until hot.. Brown beef on all sides, about 10 minutes. Transfer to wire rack until cool to the touch, about 10 minutes. Spread pate, then duxelles (a cooked mushroom mixture) over fillet.
- On a lightly floured work surface, overlap 2 puff-pastry sheets by 1/2 inch. Roll out to a 12-by-20-inch rectangle. Place beef lengthwise in middle; wrap pastry around beef so long sides overlap. Place seam side down on a clean wire rack on the baking sheet, and tuck pastry ends underneath. Brush with egg. Refrigerate 30 minutes (or up to 4 hours).
- Preheat oven to 400 degrees. Bake until pastry is golden brown, about 30 minutes. Tent with foil; bake until center of beef registers 130 degrees on an instant-read thermometer (inserted through bottom side) for rare, about 15 minutes more. Transfer to a clean wire rack set over another baking sheet. Let stand 20 minutes before carving.
QUICK BEEF WELLINGTON
Steps:
- Preheat oven to 425 degrees Heat a small skillet over medium flame. Add: 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1 shallot, diced 1/2 pound button mushrooms and stems, finely chopped Salt and freshly ground black pepper Season to taste. Sauté 5 minutes. Add: 2 tablespoons dry cooking sherry Continue cooking on medium-low flame until the liquid evaporates. Remove mushrooms from the heat. In a grill pan or nonstick skillet over high heat, drizzle: 1 Tablespoon Olive Oil Sear for 2 minutes on each side: 4 Tournedos of Beef Tenderloin, 1-inch thick Remove skillet from the heat. Season meat with salt and pepper. Cut into 4 pieces, 1 ounces each sliced in 1/2 horizontally 4 ounces mousse pate Line a large cookie sheet with parchment paper. Place on paper: 1 sheet frozen prepared puff pastry, 11 by 17, defrosted Using a sharp knife, cut the dough in quarters and roll each rectangle into a larger 10-inch by 6-inch rectangle. On each piece of puff pastry, place one fourth of the mushroom mixture. Top with pate and then beef. Wrap dough over the meat. Seal with 1 egg, beaten with a splash of water Trim excess dough. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush. Bake Beef Wellingtons 10 minutes or until golden. Let stand 5 minutes, and then serve. Trim and cut into spears: 1 large head broccoli Steam broccoli spears in 1-inch simmering salted water, covered, for 8 to 10 minutes, or until just tender. Transfer spears to a serving plate or individual dinner plates along side Wellingtons.
BEEF WELLINGTON WITH RED WINE GRAVY
Update a celebration dinner centrepiece using prosciutto instead of pancakes to encase beef and porcini mushroom stuffing
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h
Number Of Ingredients 42
Steps:
- First soak the dried porcini in 400ml of kettle-hot water and set aside. Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper. Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it's well browned on all sides. Hold it up to sear both ends as well. Set the beef aside on a tray to catch any juices and turn the heat off the pan but don't clean it.
- Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme. Season everything with salt and pepper and pulse until finely chopped but not completely smooth. Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened. Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan. Tip into a bowl to cool, stir through the parmesan if using and set aside. Turn off the heat from the pan but don't clean it. The beef can be seared and the mushroom mixture can be made several hours in advance.
- For the first stage of assembly get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film. Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto. Remove the top sheet of cling film and sit the fillet down the centre of the mushrooms. Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage. For the best results now place the sausage in the freezer for 30 mins to firm up - do not leave for longer of cooking times will be affected.
- On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings. Lightly brush the pastry all over with beaten egg. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase. For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again. Place in the fridge and chill for at least 30 mins or up to a day.
- Heat the oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it. Re-roll the pastry trimmings and use to make 6 leaves. Unwrap the wellington, brush all over with egg then decorate with the leaves. Brush the leaves with more egg. Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray. Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn't burn (you can cover it with foil if it starts to become too dark. Remove from the oven and leave for 10 mins to relax.
- To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon. Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste. Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
- Using a very sharp knife carefully carve the wellington into six thick slices. You can trim the pastry ends and serve them separately. Serve on heated plates with a jug of gravy.
- First soak the dried porcini in 400ml of kettle-hot water and set aside. Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper. Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it's well browned on all sides. Hold it up to sear both ends as well. Set the beef aside on a tray to catch any juices and turn the heat off the pan but don't clean it.
- Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme. Season everything with salt and pepper and pulse until finely chopped but not completely smooth. Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened. Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan. Tip into a bowl to cool, stir through the parmesan if using and set aside. Turn off the heat from the pan but don't clean it. The beef can be seared and the mushroom mixture can be made several hours in advance.
- For the first stage of assembly get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film. Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto. Remove the top sheet of cling film and sit the fillet down the centre of the mushrooms. Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage. For the best results now place the sausage in the freezer for 30 mins to firm up - do not leave for longer of cooking times will be affected.
- On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings. Lightly brush the pastry all over with beaten egg. Carefully unwrap the prosciutto parcel and lay in the middle of the pastry. Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase. For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again. Place in the fridge and chill for at least 30 mins or up to a day.
- Heat the oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it. Re-roll the pastry trimmings and use to make 6 leaves. Unwrap the wellington, brush all over with egg then decorate with the leaves. Brush the leaves with more egg. Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray. Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn't burn (you can cover it with foil if it starts to become too dark. Remove from the oven and leave for 10 mins to relax.
- To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon. Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste. Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
- Using a very sharp knife carefully carve the wellington into six thick slices. You can trim the pastry ends and serve them separately. Serve on heated plates with a jug of gravy.
Nutrition Facts : Calories 760 calories, Fat 47 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 34.4 grams carbohydrates, Sugar 1.5 grams sugar, Fiber 1.2 grams fiber, Protein 46.6 grams protein, Sodium 2.1 milligram of sodium
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BEEF WELLINGTON RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Ratings 30Calories 749 per servingCategory Dinner, Beef, Steak
- Sear filet on all sides: Season the fillet generously with salt and pepper. Heat a tablespoon or two of oil in a large pan on high heat. Sear the fillet in the pan on all sides until well browned (hint: do not move the fillet until it has had a chance to brown).
- Brush the filet with mustard: Remove the filet from the pan and let cool. Once cooled, brush the fillet on all sides with mustard.
- Prepare the mushroom duxelles: Chop the mushrooms and put them into a food processor and purée. Heat the sauté pan on medium high heat. Transfer the mushroom purée into the pan and cook, allowing the mushrooms to release their moisture.
- Wrap filet in mushroom paste and ham: Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham.
- Roll out puff pastry, wrap beef filet: On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet. Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough.
- Brush with egg wash and score: Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs. Score the top of the pastry with a sharp knife, not going all the way through the pastry.
- Bake in oven: Bake at 400°F for 25-35 minutes. The pastry should be nicely golden when done. To ensure that your roast is medium rare, test with an instant read meat thermometer.
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