Beef wellington

Steps Making Recipes Beef wellington using 10 ingredients and 11 steps

Beef wellington - Serve the beef wellingtons sliced, with the sauce as an accompaniment. Season generously with salt and pepper. Reviews Log in to rate Beef Wellington is an English pie made of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in parma ham and puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy. A whole tenderloin may be wrapped and baked, and then sliced for serving, or the.

Puff pastry encases the beef Wellington, making the outside buttery and crispy.

Beef Wellington is a prime-time party food that makes a special-occasion menu shine.

You can cook Beef wellington using 10 ingredients and 11 steps. Here is how you achieve that.

Ingredients make Beef wellington

1. You need 500 g beef fillet.
2. You need 300 g mushrooms.
3. You need 1 onion.
4. Prepare 1 clove garlic.
5. It's 100 ml white wine.
6. Prepare 10 slices Prosciutto.
7. You need 1 packet Puff pastry.
8. Prepare Thyme (sprig or dried).
9. It's 10 g butter.
10. Prepare 1 tbsp olive oil.

Beef wellington instructions

1. Salt and pepper beef.
2. Heat oil and butter in frying pan and seal the meat. 1 min on each four sides and 30sec for each end.
3. Place sealed meat in roasting tin and cook for 15min.
4. Finely chop mushrooms, onion and garlic.
5. In the same frying pan used for the meat, cook the onions and garlic. When browned add the mushrooms and thyme, and cook until the water has come out of the mushrooms and evaporated..
6. Add the wine to the mushrooms and heat until that also has evaporated. Remove to frying pan and put in dish to cool..
7. When meat has finished in oven, transfer to a plate and put in fridge for 20min.
8. Lay double strip of prosciutto on cling film. Spread half the mushroom mix on the prosciutto (leaving few cm from edge). Put meat in the middle and put remaining mushroom mix on top. Pull the prosciutto round the beef, making a parcel and keep wrapped in cling film. Put back in fridge for 5min..
9. Put a sheet of grease proof paper on a baking tray. Cut a piece of pastry slightly bigger than the meat for the base and put in the centre of the baking tray. Take the cling film off and put the beef on the pastry. Lay the remaining pastry over the top. Trim and crimp. Cover with egg wash, then chill in fridge for 30min.
10. Pre-heat the oven to 200oc/180oC fan.
11. Cook for 30min until golden and crisp. Leave to stand for 10min before serving.

Beef wellington - It also helps that Chef Gordon Ramsay has a video online on how to make his version of Beef Wellington, using Parma ham wrapped around the fillet instead of. Dijon mustard tenderizes, marinates, and gives a gentle kick to the filet mignon. Layers of prosciutto, savory chive crepe, a mushroom mixture, and puff pastry literally seal the deal on what will become your go-to recipe to impress. 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. No one knows for sure where Beef Wellington got its name. The first Duke of Wellington, Arthur Wellesley, had led his troops to victory. This followed defeating Napoleon Bonaparte one year before. Thank you and good luck