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Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, beef wellington. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Beef Wellington is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Beef Wellington is something which I’ve loved my whole life. They are fine and they look wonderful.
Filet of beef tenderloin is assembled with liver pate, mushrooms and onions, then wrapped in packaged puff pastry. It bakes quickly and makes a beautiful dinner party entree. Check out our most-popular traditional beef Wellington recipes for a festive feast.
To get started with this particular recipe, we must prepare a few ingredients. You can cook beef wellington using 18 ingredients and 9 steps. Here is how you cook that.
What needs to be prepared of Beef Wellington:
- Prepare Duxelle
- Prepare 8 oz mushrooms
- Take 2 shallots, peeled
- Get 2 clove garlic
- Take 1 sprig of thyme, leaves
- Get 2 tbsp olive oil
- Get 1/2 tsp salt
- Make ready 1/4 tsp pepper
- Take Beef
- Make ready 2 lb beef fillet, trimmed
- Take 2 tbsp olive oil
- Get 1/2 tsp salt
- Get 1/4 tsp pepper
- Make ready 2 tbsp dijon mustard
- Prepare 10 slice prosciutto, thin
- Take 1 lb puff pastry, thawed
- Take 1 egg, beaten
- Get 1/4 cup water
Chef Gordon Ramsay modernizes the classic Beef Wellington recipe with his trusty cast iron skillet, which gives the beef fillet color, depth, and flavor. Dijon mustard tenderizes, marinates, and gives a gentle kick to the filet mignon. But once my dad decides he wants to make something, come hell or high water, it will be made. 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.
How to Process 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.
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 is that scrumptious dish we order at the restaurant when we're feeling a bit fancy. It is the epitome of sophistication - mouthwatering seared beef tenderloin smeared with a thin layer of pâté; topped with duxelles - an umami paste made of mushroom, shallots, butter, and sherry; and encased in golden puff pastry that's baked to perfection. Individual Beef Wellingtons Individual Beef Wellingtons.
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