Beef Wellington. We Provide You With Fresher and Fairer Food, Directly Delivered To Your Door. Huge Range Of Locally Sourced Food, Drinks & More. Our Award-Winning Food Is Chosen By Chefs From Michelin-Star Restaurants.
Remove from the pan and leave to cool. Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon.
Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, beef wellington. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
We Provide You With Fresher and Fairer Food, Directly Delivered To Your Door. Huge Range Of Locally Sourced Food, Drinks & More. Our Award-Winning Food Is Chosen By Chefs From Michelin-Star Restaurants.
Beef Wellington is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Beef Wellington is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have beef wellington using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Beef Wellington:
- {Get of Duxelle.
- {Get 8 oz of mushrooms.
- {Take 2 of shallots, peeled.
- {Get 2 clove of garlic.
- {Take 1 of sprig of thyme, leaves.
- {Prepare 2 tbsp of olive oil.
- {Get 1/2 tsp of salt.
- {Take 1/4 tsp of pepper.
- {Get of Beef.
- {Take 2 lb of beef fillet, trimmed.
- {Prepare 2 tbsp of olive oil.
- {Take 1/2 tsp of salt.
- {Make ready 1/4 tsp of pepper.
- {Prepare 2 tbsp of dijon mustard.
- {Make ready 10 slice of prosciutto, thin.
- {Prepare 1 lb of puff pastry, thawed.
- {Get 1 of egg, beaten.
- {Get 1/4 cup of water.
Spread with three quarters of the mushroom mixture, then sit the meat on top and spread with the remaining mushrooms. Roll the prosciutto around the beef, using the clingfilm. Beef Wellington is a show-stopping centrepiece for any occasion over the holiday season. The classic recipe has either mushrooms or pâté around the beef with a thin layer of pancakes to hold it all together.
Steps to make Beef Wellington:
- Mix mushrooms, shallots, garlic and thyme in a food processor. Next, heat oil and butter in pan then add mushroom mixture to sautee until all the liquid has evaporated. Then season with salt and pepper..
- Brush beef with oil and season then sear all sides in hot pan over high heat. Then remove from pan and coat beef with mustard on all sides..
- Lay ou a double layer of cling wrap larhe enough to roll beef with. Lay slices of prosciutto on cling so that it can be rolled and encompass all of the beef..
- Spread the duxelle mixture on top of the prosciutto. Then place beef on top of the duxelle. Next roll the beef so that the prosciutto wraps all around the beef. Roll it tight and then twist tie the ends. Chill in fridge for 30 minutes..
- Preheat oven to 425°F..
- Beat egg and mix with water to make egg wash..
- Roll out pastry. Remove beef from fridge and cling wrap. Place beef in center of pastry. Fold over one side length wise. Brush edge with egg wash and the fold over other side length wise. Trim pastry as needed. Then brush edges on the ends with egg wash and seal the beef inside the pastry completely. Brush top of pastry with egg wash. Score the top of the pastry slightly. Sprinkle top with coarse salt if you desire..
- Bake for 35-40 mins then let cool for 5-10 outside of oven..
- Slice then serve with your favorite vegetable..
In this version, I have used a mushroom filling and replaced the pancakes with thinly-sliced Parma ham. Preparing beef wellington Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over. Inside a puff pastry case is a succulent piece of prime beef and a rich stuffing of liver pâté and mushrooms. The pastry locks in all the juices and ensures none of the wonderful flavours are lost.
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