EPIC BEEF WELLINGTON RECIPE | JAMIE OLIVER RECIPES
Beef Wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal. When you’ve made this once, you’ll get a sense of how you can perfect it in your oven and make it work for parties and special occasions; once prepared it’s super-easy to cook and serve.
Total Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 20
Steps:
- Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, 1 knob of butter and 1 sprig of rosemary.
- Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate.
- Wipe out the pan and return to a medium heat. Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another lug of oil.
- Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelise, stirring regularly.
- Toss the livers and Worcestershire sauce into the pan and cook for another few minutes, then tip the contents onto a large board and drizzle with the truffle oil (if using).
- Finely chop it all by hand with a big knife, to a rustic, spreadable consistency. Taste and season to perfection, then stir in the breadcrumbs (you can use pancakes to line the pastry and absorb the juices, but I prefer using breadcrumbs like this).
- Preheat the oven to 210°C/425°F/gas 7.
- On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 5cm gap at either end and at the edge furthest away from you – eggwash these edges.
- Sit the beef on the pâté then, starting with the edge nearest to you, snugly wrap the pastry around the beef, pinching the ends to seal.
- Transfer the Wellington to a large baking tray lined with greaseproof paper, with the pastry seal at the base, and brush all over with eggwash (you can prep to this stage, then refrigerate until needed – just get it out 1½ hours before cooking so it’s not fridge-cold).
- When you’re ready to cook, heat the tray on the hob for a couple of minutes to start crisping up the base, then transfer to the oven and cook for 40 minutes for blushing, juicy beef – the two end portions will be more cooked, but usually some people prefer that.
- For the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until shiny and quite dark.
- Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky.
- Once cooked, rest the Wellington for 5 minutes, then serve in 2cm-thick slices with the gravy and steamed greens.
Nutrition Facts : Calories 797 calories, FatContent 43.3 g fat, SaturatedFatContent 19.3 g saturated fat, ProteinContent 50.9 g protein, CarbohydrateContent 63.6 g carbohydrate, SugarContent 9 g sugar, SodiumContent 2.1 g salt, FiberContent 5.3 g fibre
BEEF WELLINGTON RECIPE - BBC GOOD FOOD
Gordon Ramsay's version of the classic steak dish – a showstopping centrepiece on a special occasion
Provided by Gordon Ramsay
Categories Dinner
Total Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 220C/fan 200C/gas 7.
- Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
- While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.
- Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.
- Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.
- Remove the mushroom duxelle from the pan to cool and discard the thyme.
- Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.
- Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.
- Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
- Chill the fillet while you roll out the pastry.
- Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.
- Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.
- Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.
- Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet.
- Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.
- Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.
- Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
- Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.
- Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Nutrition Facts : Calories 763 calories, FatContent 48 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, ProteinContent 50 grams protein, SodiumContent 2.46 milligram of sodium
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BEEF WELLINGTON RECIPE | GORDON RAMSAY RECIPES
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Total Time 3 hours 10 minutes
Category Beef
BEEF WELLINGTON RECIPE | GORDON RAMSAY RECIPES
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BEEF WELLINGTON | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 135 minutes
Cuisine European
Calories 475 calories per serving
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.
BEEF WELLINGTON WITH SPINACH & BACON RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Main course
Cuisine British
Calories 628 calories per serving
- To make the gravy, heat the butter in the beef pan. Fry the shallot, thyme and bay leaf, scraping the crispy bits off the pan with a wooden spoon. Scatter over the flour and brown, then add the red wine and boil to a purple paste. Add the beef stock cube and any juice from the resting beef, and simmer for 5 mins. Pass through a sieve into a pan and season to taste. Use a sharp knife to carve the wellington into six thick slices and serve with the gravy on the side.
BEEF WELLINGTON FOR 2 | JAMIE OLIVER RECIPES
Total Time 1 hours 30 minutes
Calories 616 calories per serving
- Peel the onion and roughly chop with the mushrooms. Put a 30cm non-stick frying pan on a high heat. Season the steak with sea salt and plenty of black pepper and rub with 1 teaspoon of olive oil. Turning with tongs, sear the steak all over for 2 minutes in total, then remove to a plate. Return the pan to a medium heat with the onion and mushrooms. Strip in the thyme. Cook for 15 minutes, or until soft, stirring regularly. Blitz in a food processor until spreadable, season to perfection, and remove. Blitz 1 egg, the flour, spinach, a pinch of salt and 1 mug of water in the processor until smooth. Put your pan back on a medium heat, rub with oil, then pour in a thin layer of batter. Cook for 1 minute on each side without colour. Tip on to a plate to cool. Cover the leftover batter and chill for breakfast or brunch. Preheat the oven to 220°C. Sit your pancake on a large sheet of clingfilm. Evenly spread over the mushroom pâté. Place the steak in the centre, then gather up the clingfilm and twist into a parcel. Sit the wrapped steak (clingfilm discarded) on the pastry, 2cm from one side. Eggwash all the pastry, then fold and mould the excess over the wrapped steak, leaving a pastry border around it. Trim to 2cm, pinch the edges to seal, eggwash, and decorate with the trimmings, if you like. Cook on the bottom of the oven for 25 minutes, or until the pastry is golden on top and crispy underneath, for blushing, juicy beef. Rest for 2 minutes, then serve.
CLASSIC BEEF WELLINGTON RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Total Time 1 hours 25 minutes
Cuisine British recipes
Calories 464kcals per serving
- Brush with egg yolk a third time, then bake for 30-35 minutes until golden and puffed, and a digital probe thermometer pushed into the centre reads 55-60°C (for medium rare – for medium, cook for 35-40 minutes). Rest for 5 minutes, then slice and serve.
EASY BEEF WELLINGTON RECIPE BY MARY BERRY | XMAS DINNER ...
From thehappyfoodie.co.uk
1. Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.
2. Put the beef fillet in a roasting tin and cook in a preheated oven at 220C (200C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.
3. Meanwhile, melt the butter in the frying pan, add the onion and the mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.
4. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
5. To wrap the beef and pâté mixture in the pastry, roll out 300g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pate mixture down the middle, leaving a 10 cm (4 in) border on each side.
Then, remove the string from the beef and place the beef on the pâté mixture. Cover the beef with the remaining pâté mixture.
Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef.
Fold over the long ends and turn the pastry over. Brush with beaten egg. Roll out the remaining pastry, and cut into strips, 5 mm (¼ in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with the beaten egg.
6. Bake at 220C (200C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with gravy.
BEEF WELLINGTON RECIPE - NYT COOKING
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.
GORDON RAMSAY BEEF WELLINGTON - GORDON RAMSA'S CHRISTMAS ...
From redonline.co.uk
Total Time 1 hours 5 minutes
Category パン
- Trim the beef of any sinew and season well with salt and pepper. Heat the olive oil in a large frying pan over a high heat, add the fillet and quickly sear the outside all over for about 5 minutes until evenly browned, turning as necessary. Transfer to a plate and while still hot, brush all over with mustard. Set aside to rest. For the duxelles, put the mushrooms, chestnuts and garlic in a food processor with a little salt and pepper and blend to a fine paste, stopping to scrape down the sides a few times. Heat a dry large frying pan. Scrape the mushroom paste into the pan and add the thyme leaves. Cook over a high heat, stirring occasionally, to drive off the moisture and intensify the flavour. The duxelles must be sufficiently dry otherwise it will make the pastry soggy; the mixture should adhere easily. Spread out on a tray to cool. Place a large piece of cling film on a clean surface. Lay the Parma ham slices on top, overlapping them slightly, to form a rough rectangle large enough to envelop the beef fillet, making sure there are no gaps. Season the ham with a few twists of pepper then, with a palette knife, spread the duxelles on top, leaving a 2.5cm margin along the edges. Lay the beef fillet along the middle of the mushroom layer. Keeping a tight hold of the cling film from the outside edges, neatly roll the Parma ham and duxelles over the beef into a tight barrel shape. Twist the ends of the cling film to secure. Refrigerate for 15 minutes to firm up. Roll out the pastry on a lightly floured surface to a large rectangle, the thickness of a £1 coin and brush with some of the eggwash. Unwrap the beef from the cling film and place it in the middle. Leaving a large enough rectangle to wrap around the beef, trim off the excess pastry. Roll the pastry around the beef to envelop it and then press the edges to seal. Pinch the pastry at the ends to seal and trim off the excess. Wrap the log tightly in cling film and chill for 10 minutes, or overnight if you are preparing ahead. Preheat the oven to 190°C/Gas 5. Remove the cling film and brush the parcel all over with egg wash. Lightly score the pastry at 1cm intervals with the back of a small knife for a decorative effect, if you wish. Place on a baking tray, sprinkle with salt and bake for about 35 minutes; if the pastry appears to be browning too quickly, lower the setting slightly. Leave to rest in a warm place for about 15 minutes before cutting into thick slices to serve, with the accompaniments.
GORDON RAMSAY BEEF WELLINGTON RECIPE WITH RED WI…
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Total Time 1 hours 20 minutes
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