Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special 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. Beef Wellington How to make FOOD BUSKER Note that Beef Wellington should always be served with the center slightly pink.
Beef wellington is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Beef wellington is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have beef wellington using 10 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Beef wellington:
- Take 500 g beef fillet
- Make ready 300 g mushrooms
- Make ready 1 onion
- Make ready 1 clove garlic
- Get 100 ml white wine
- Get 10 slices Prosciutto
- Prepare 1 packet Puff pastry
- Get Thyme (sprig or dried)
- Get 10 g butter
- Make ready 1 tbsp olive oil
This recipe is lighter, but with a lovely taste from the tarragon. Beef tenderloin fillet, coated with mustard, mushroom duxelles, ham, wrapped in puff pastry and baked. Based on Gordon Ramsay Beef Wellington recipe. The beautiful fillet of beef should always be the star of Beef Wellington - Discover Gordon Ramsay's recipe for the perfect Beef Wellington here.
Steps 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
For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's Ultimate Beef Wellington recipe from Food Network. The ultimate in luxurious roasts, Beef Wellington combines beef tenderloin, a rich mushroom There's no doubt that Beef Wellington is delicious. The exterior is a light, crisp. Moisten your cutting board with a damp towel. Layer three pieces of Cook Beef Wellington.
So that’s going to wrap this up for this special food beef wellington recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
