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Beef Wellington

Steps Cook Recipes Beef Wellington using 7 ingredients and 10 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.

Beef Wellington

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 have Beef Wellington using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients make Beef Wellington

  1. You need 800 grams Beef fillet.
  2. It's English mustard.
  3. Prepare 600 grams Mushrooms.
  4. Prepare 1 clove Garlic.
  5. Prepare 1 sheet Puff pastry.
  6. It's 10 slice Parma Ham.
  7. It's to taste Salt and pepper.

Beef Wellington step by step

  1. Season the beef with salt and pepper and slightly sear it on each side in olive oil using a hot pan..
  2. Brush the beef with English mustard when it comes out of the pan and leave it to rest.
  3. Put the mushrooms in the blender with the garlic, season with salt and pepper, and blend until it becomes a creme.
  4. The mushrooms need to be dried out. Cook in a dry hot pan until all the water comes out.
  5. Assemble the wellington: on a flat plastic wrap film overlap the ham slices one next to each other on two rows. The ham sheet you created has to be big enough to wrap the whole beef.
  6. Using the back of a spoon spread the mushroom paste on the ham until few inches from each edge.
  7. Lay the beef in the center and roll it using the film. now the beef is wrapped in the ham. Roll the film all around and twist the ends tight. place in the fridge to firm up for 20 minutes.
  8. Time for the final wrap: remove the film and lay the beef on the puff pastry sheet. Fold the pastry all around until the edges meet and trim off the excess. Squeeze the sizes and make sure the beef is completely enclosed in the pastry. wrap everything with plastic wrap film and twist the ends tight. Leave in the fridge for 20 min.
  9. Brush the top with egg yolk, sprinkle with salt and bake for 35-40 min at 200°C.
  10. Leave the beef to rest for at least 10 minutes after it comes out of the oven. Do not slice it to thin..

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. 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. So, these victories could have merited naming the dish after the duke. Thank you and good luck