Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, beef wellington. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Beef Wellington is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Beef Wellington is something which I’ve loved my entire life. They’re 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 get started with this particular recipe, we have to prepare a few ingredients. You can cook beef wellington using 18 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Beef Wellington:
- Prepare Duxelle
- Make ready 8 oz mushrooms
- Get 2 shallots, peeled
- Prepare 2 clove garlic
- Take 1 sprig of thyme, leaves
- Get 2 tbsp olive oil
- Prepare 1/2 tsp salt
- Prepare 1/4 tsp pepper
- Get Beef
- Get 2 lb beef fillet, trimmed
- Prepare 2 tbsp olive oil
- Make ready 1/2 tsp salt
- Take 1/4 tsp pepper
- Take 2 tbsp dijon mustard
- Take 10 slice prosciutto, thin
- Take 1 lb puff pastry, thawed
- Prepare 1 egg, beaten
- Make ready 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.
Steps 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.
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