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Hi, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, beef wellington. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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 make the classic Beef Wellington. Beef Wellington is actually not hard to make, even though it seems like it might be.
Beef wellington is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Beef wellington is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook beef wellington using 10 ingredients and 11 steps. Here is how you can achieve that.
Materials for making of Beef wellington:
- Make ready 500 g beef fillet
- Get 300 g mushrooms
- Prepare 1 onion
- Take 1 clove garlic
- Prepare 100 ml white wine
- Get 10 slices Prosciutto
- Prepare 1 packet Puff pastry
- Prepare Thyme (sprig or dried)
- Make ready 10 g butter
- Make ready 1 tbsp olive oil
Beef tenderloin fillet, coated with mustard, mushroom duxelles, ham, wrapped in puff pastry and baked. Based on Gordon Ramsay Beef Wellington recipe. 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.
How to Process 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
Check out our guide to the best beef wellington recipes here, plus expert tips to create the perfect beef wellington for a special occasion or a Sunday lunch. 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. See more ideas about Beef wellington, Beef wellington recipe, Wellington food. · The ultimate beef Wellington can seem difficult to make, but each step is actually pretty simple.
Don’t fail to remember to exercise the recipes over, to eat with family in your home. Attempt to compare it with the recipe you have. Is it better or less. Please blend it to make it taste much better.
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