BEEF WELLINGTON CREPE RECIPES

BEEF WELLINGTON RECIPE - FOOD & WINE

Beef Wellington Recipe - Food & Wine image

Wrapped in golden, buttery puff pastry and filled with deeply savory mushroom duxelles, beef Wellington is an unforgettable centerpiece to any feast. Dried porcini deliver extra umami to the beef, while a touch of Dijon and chopped herbs adds a layer of freshness as well. Skipping the foie gras makes the dish more approachable, and swapping out the traditional crepe lining for phyllo (thanks to a trick from Kenji Lopez-Alt) streamlines the process, but beef Wellington still demands several hours of searing, stuffing, rolling, and chilling to ensure its magical result.

Provided by Liz Mervosh

Categories Beef

Total Time 4 hours 40 minutes

Number Of Ingredients 21

Ingredients

1 (2 1/2-pound) center-cut beef tenderloin roast (about 12 inches long and 3 inches in diameter), trimmed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ ounce dried porcini mushrooms (5 to 6 pieces), ground to a powder in a spice grinder
2 tablespoons canola oil
1 ½ tablespoons Dijon mustard
1 ½ pounds fresh cremini mushrooms, stems trimmed, coarsely chopped (8 cups)
3 large shallots, roughly chopped (about 1/2 cup)
3 tablespoons unsalted butter
3 medium garlic cloves, finely chopped
1 tablespoon chopped fresh thyme leaves, plus thyme branches for serving
2 ½ tablespoons dry sherry
½ teaspoon teaspoon freshly ground black pepper
2 frozen phyllo pastry sheets, thawed
8 thin prosciutto slices
¼ cup finely chopped chives
¼ cup finely chopped flat-leaf parsley
1 (14-ounce) package all-butter frozen puff pastry sheet (such as Dufour), thawed according to package directions
All-purpose flour, for dusting
1 large egg, beaten
Flaky sea salt

Steps:

Prepare the Beef
Prepare the duxelles

TRADITIONAL BEEF WELLINGTON RECIPE | ALLRECIPES

Traditional Beef Wellington Recipe | Allrecipes image

A pastry-wrapped, melt-in-your-mouth, traditional beef wellington that everyone will love!

Provided by tmbarnes77

Categories English Recipes

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 1 beef Wellington

Number Of Ingredients 9

Ingredients

6 medium portobello mushroom caps, chopped
sea salt and ground black pepper to taste
1 ¼ pounds New York strip steak, trimmed
4 tablespoons olive oil
3 tablespoons prepared English mustard
8 thin slices prosciutto
1 sheet frozen puff pastry, thawed
1 egg
1 teaspoon water

Steps:

Place mushrooms in the bowl of a food processor. Blend to a very fine consistency.
Heat a frying pan over medium heat. Add mushrooms and 1 pinch salt and pepper. Cook until moisture evaporates and mixture thickens, about 5 minutes. Transfer to a plate.
Lightly season strip steak with salt and pepper. Heat a frying pan over high heat and add olive oil. Sear strip lightly on all sides to seal in juices, 5 to 7 minutes total, making sure not to overcook. Remove and baste with English mustard.
Lay out a large piece of plastic wrap and place prosciutto on top in 2 rows of 4, overlapping them. Spread mushrooms evenly on top. Place steak in the center and roll prosciutto tightly around it. Wrap tightly in plastic wrap, twisting the ends. Chill in the refrigerator for 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Roll out pastry sheet; unwrap steak and place in the center. Mix egg and water in a bowl to make egg wash. Apply egg wash to the edges of the pastry using a pastry brush. Fold pastry tightly around steak. Chill for 5 minutes.
Brush egg wash over the pastry and sprinkle sea salt on top. Place on the prepared baking sheet.
Bake in the preheated oven until pastry turns golden, 25 to 30 minutes. Remove and let stand for 5 minutes before slicing into 1-inch pieces.

Nutrition Facts : Calories 529.2 calories, CarbohydrateContent 24.4 g, CholesterolContent 84.9 mg, FatContent 38 g, FiberContent 2.5 g, ProteinContent 23.7 g, SaturatedFatContent 10.3 g, SodiumContent 482.3 mg, SugarContent 2.6 g

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