BEEF WELLINGTON PUFF PASTRY RECIPES

BEEF WELLINGTON RECIPE | GORDON RAMSAY RECIPES

Beef Wellington Recipe | Gordon Ramsay Recipes image

You can dress up a beef Wellington with foie gras, cep mushrooms, or even truffles, but in my opinion, that beautiful fillet of beef should always be the star.

Provided by Gordon Ramsay

Categories Beef

Total Time 3 hours 10 minutes

Prep Time 100 minutes

Cook Time 01 hours 30 minutes

Yield 4

Number Of Ingredients 16

Ingredients

BEEF WELLINGTON | SAINSBURY'S RECIPES

Beef wellington | Sainsbury's Recipes image

A succulent fillet of beef surrounded by crispy puff pastry, beef wellington is a brilliant dish for feeding a lucky crowd

Provided by Sainsbury's

Total Time 135 minutes

Prep Time 50 minutes

Cook Time 85 minutes

Yield 10

Number Of Ingredients 10

Ingredients

olive oil
beef roasting joint, trimmed to an even width
puff pastry
chestnut mushrooms, finely chopped
shallots, finely chopped
garlic, finely chopped
chicken liver pâté
fresh tarragon, finely chopped
fresh flat-leaf parsley, finely chopped
egg yolk, beaten

Steps:

Preheat the oven to 220°C/fan 200°C/gas mark 7. Heat 1 tbsp oil in a large pan over a high heat. Season the beef with freshly ground black pepper, then put in the pan and sear for 1 minute on each side, until browned all over. Set aside to cool.

Roll out a third of the pastry into a long rectangle, just slightly larger than the length and width of the beef fillet. Place on a non-stick baking tray and prick well with a fork. Chill in the fridge for 15 minutes, then bake in the oven for 12 minutes, until brown and crisp. Remove from the oven and allow to cool.

Heat the remaining oil in the pan. Add the mushrooms and shallots and cook over a medium heat for 5-10 minutes, until all the liquid has evaporated. Add the garlic and cook for a further minute. Tip into a bowl and stir through the pâté and herbs.

Roll out the remaining two-thirds of the pastry into a rectangle large enough to enclose the fillet. Place the beef on the cooked pastry and cover the top and sides with the mushroom mixture. Lay the rolled-out pastry over the top, tucking it under the pastry base to secure. Slice any trimmings into lengths and lay over the top to create a diamond effect, then brush the pastry with the egg yolk.

Cook in the oven for 30 minutes, then reduce the heat to 200°C/fan 180°C/gas mark 6 and cook for a further 15 minutes, until golden and crisp. Remove from the oven and rest for 10 minutes before slicing and serving.

Nutrition Facts : Calories 475 calories, FatContent 28.8 grams, SaturatedFatContent 12.5 grams, SugarContent 1.4 grams, SodiumContent 1000.0 milligrams salt, CarbohydrateContent 17.8 grams, FiberContent 1.0 grams, ProteinContent 35.4 grams

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BEEF WELLINGTON RECIPE - NYT COOKING

In this British classic, tender beef fillet is blanketed with browned mushrooms and shallots, then wrapped in layers of prosciutto and buttery puff pastry before being baked until golden and flaky on the outside, juicy and rare within. Worthy of the most elegant, blow-out meal, save this one for Christmas, New Year’s Eve or your next big birthday. One thing to note: You really do need a full pound of puff pastry here to cover all the meat, so if your package weighs less (some brands weigh 12 ounces), you’ll need to supplement with another package.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine british

Bake until a thermometer inserted in the center reads 115 degrees for rare, 25 to 35 minutes. (This timing will yield rare pieces at the thicker end and medium done pieces at the thinner end of the loin.) Remove from oven and let rest for 10 minutes, then slice and serve while warm.

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Beef Wellington is the perfect main for a special dinner. Cooking a spectacular dinner for friends and family has never been simpler with shop-bought pastry.
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Reviews 5
Cuisine British

Place on carving board and allow to rest for 5 minutes before carving into thick slices.

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Perfect for holidays, this beef Wellington recipe is also impressively easy. Find ready-made puff pastry sheets in the frozen food section. —Kerry Dingwall, Ponte Vedra, Florida
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Reviews 4.6
Total Time 45 minutes
Category Dinner
Calories 945 calories per serving

Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown steaks in 1 tablespoon oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled., In the same skillet, saute mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature., Preheat oven to 425°. On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut into two 7-in. squares (use scraps to make decorative cutouts if desired). Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly., Place in a greased 15x10x1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over top if desired. Brush with egg., Bake 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

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Beef Wellington is an iconic example of English cooking and follows a tradition of meats baked in puff pastry dough. Perfect for a special dinner, the dish is jaw-dropping and makes a great table centerpiece for Christmas Day.
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Category Dinner
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In The Meantime, heat the red wine sauce an accompaniment for beef wellington

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Flaky puff pastry, savory beef tenderloin and tangy horseradish cream easily come together for positively holiday-worthy hors d'oeuvres. —Joan Cooper, Sussex, Wisconsin
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Reviews 4.6
Total Time 60 minutes
Category Appetizers
Calories 315 calories per serving

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