Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, beef wellington. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Remove from pan, and allow to cool completely. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends,. Beef Wellington is a prime-time party food that makes a special-occasion menu shine. Check out our most-popular traditional beef Wellington recipes for a festive feast.
Beef wellington is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Beef wellington is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have beef wellington using 10 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Beef wellington:
- Get 500 g beef fillet
- Take 300 g mushrooms
- Prepare 1 onion
- Prepare 1 clove garlic
- Make ready 100 ml white wine
- Get 10 slices Prosciutto
- Make ready 1 packet Puff pastry
- Take Thyme (sprig or dried)
- Take 10 g butter
- Get 1 tbsp olive oil
The reason I think a classic (whole tenderloin version) beef Wellington is a dumb recipe is the fact that you can much more easily and effectively prepare those exact same components separately, and then simply serve them together. Beef tenderloin fillet, coated with mustard, mushroom duxelles, ham, wrapped in puff pastry and baked. Based on Gordon Ramsay Beef Wellington recipe. Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin or filet mignon.
Instructions to make Beef wellington:
- Salt and pepper beef
- Heat oil and butter in frying pan and seal the meat. 1 min on each four sides and 30sec for each end
- Place sealed meat in roasting tin and cook for 15min
- Finely chop mushrooms, onion and garlic
- 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.
- Add the wine to the mushrooms and heat until that also has evaporated. Remove to frying pan and put in dish to cool.
- When meat has finished in oven, transfer to a plate and put in fridge for 20min
- 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.
- 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
- Pre-heat the oven to 200oc/180oC fan
- Cook for 30min until golden and crisp. Leave to stand for 10min before serving
Based on Gordon Ramsay Beef Wellington recipe. Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin or filet mignon. It is the center cut portion of the meat that is known to be the most tender and juicy part of the cow. This decadent meat is sometimes on the pricy side and is made for special occasions or holidays. Beef Wellington is a steak dish of English origin (though possibly borrowed from French cuisine), made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked.
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