Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, beef wellington. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Beef Wellington is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Beef Wellington is something that I have loved my entire life. They are fine and they look fantastic.
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. How to make the classic Beef Wellington.
To begin with this recipe, we have to first prepare a few components. 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 Duxelle
- Prepare 8 oz mushrooms
- Prepare 2 shallots, peeled
- Get 2 clove garlic
- Get 1 sprig of thyme, leaves
- Prepare 2 tbsp olive oil
- Take 1/2 tsp salt
- Prepare 1/4 tsp pepper
- Prepare Beef
- Take 2 lb beef fillet, trimmed
- Get 2 tbsp olive oil
- Prepare 1/2 tsp salt
- Prepare 1/4 tsp pepper
- Take 2 tbsp dijon mustard
- Prepare 10 slice prosciutto, thin
- Make ready 1 lb puff pastry, thawed
- Make ready 1 egg, beaten
- Take 1/4 cup water
Beef tenderloin fillet, coated with mustard, mushroom duxelles, ham, wrapped in puff pastry and baked. Based on Gordon Ramsay Beef Wellington recipe. Note that Beef Wellington should always be served with the center slightly pink. Beef Wellington. this link is to an external site that may or may not meet accessibility guidelines.
Step by Step 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.
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. The beautiful fillet of beef should always be the star of Beef Wellington - Discover Gordon Ramsay's recipe for the perfect Beef Wellington here. Moisten your cutting board with a damp towel. Layer three pieces of Cook Beef Wellington.
So that’s going to wrap it up with this special food beef wellington recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this webpage in your browser, and share it to your family, friends and colleague. Thank you for reading, I hope My page becomes “the place to be” when it comes to beef wellington cooking. Go on get cooking!
