INDIVIDUAL BEEF WELLINGTON RECIPES
INDIVIDUAL BEEF WELLINGTON RECIPE - FOOD.COM
My most favorite meal for special ocassions which I have made numerous times with good results. Impressive and really very easy. I usually serve with Pommes Anna, a good green salad and some decadent chocolate dessert. Pastry covered filets may be prepared up to two days in advance and stored covered in the refrigerator, or frozen before baking for up to one month. I have also made and subbed mushroom pate for the liver pate with good results. From Flavors, the San Antonio Junior League cookbook, credited to Mrs. Earl Hobbs Chumney, Jr. (Barbara Sue Christian). Time to make does not include chill time.
Total Time 25 hours 45 minutes
Prep Time 45 minutes
Cook Time 25 hours
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- BEEF: Rub each filet with garlic and sprinkle with salt and pepper. Saute filets in butter 3-4 minutes on each side. Flame brandy, pour over filets (if this freaks you out, don't flame the brandy). Remove filets and chill.
- In the same skillet, saute chopped mushrooms and chill. Mix pate with chilled mushrooms, spread over filets, and refrigerate.
- MUSHROOM SAUCE: Using the same skillet over medium heat, combine onion and sliced mushrooms, stir in flour and gradually add wine, broth and bay leaf. Stir until sauce bubbles and is thickened. Season with salt, pepper and Worcestershire.
- PASTRY: Roll out patty shells or dough and trim into 4 6-inch squares. Brush with egg. Place each filet, pate side down, on pastry. Fold dough completely over filets and seal edges with butter. Place seam side down on a greased baking sheet (with a rim) and brush again with egg.
- Pastry may now be garnished with small flowers or leaves made from extra dough and attached using butter or beaten egg. Don't skip this step, it is very impressive looking; even I will get out the small cocktail cookie cutters and stick on a few pastry leaves, holly and berry, or even hearts for Valentine's Day.
- Bake at 425 degrees for 20-25 minutes or until crust is richly browned. Serve with heated mushroom sauce.
Nutrition Facts : Calories 1741.4, FatContent 114.5, SaturatedFatContent 33.8, CholesterolContent 149.4, SodiumContent 2075.2, CarbohydrateContent 136.9, FiberContent 5.4, SugarContent 2.1, ProteinContent 26
BEEF WELLINGTON RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 45 minutes
Cook Time 45 minutes
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 425 degrees F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130 degrees F. Cover the pan and refrigerate for 1 hour.
- Heat the oven to 425 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
- Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
- Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140 degrees F.
- Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.
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- Cook for 30 minutes or until the pastry is browned and crisp. If your piece of beef was very fat it may need longer. The best way to test is to neatly and carefully stick a skewer into the beef, count to three and then test it against your inner wrist. If it is cold the beef will be raw, if it is warm then the beef will be rare and if it’s hot, it’ll be cooked through. Leave to sit for half an hour before carving.
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- 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.
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BEEF WELLINGTON | SAINSBURY'S RECIPES
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Total Time 135 minutes
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Calories 475 calories per serving
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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.
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INDIVIDUAL BEEF WELLINGTON RECIPE - FOOD.COM
My most favorite meal for special ocassions which I have made numerous times with good results. Impressive and really very easy. I usually serve with Pommes Anna, a good green salad and some decadent chocolate dessert. Pastry covered filets may be prepared up to two days in advance and stored covered in the refrigerator, or frozen before baking for up to one month. I have also made and subbed mushroom pate for the liver pate with good results. From Flavors, the San Antonio Junior League cookbook, credited to Mrs. Earl Hobbs Chumney, Jr. (Barbara Sue Christian). Time to make does not include chill time.
From food.com
Reviews 5.0
Total Time 25 hours 45 minutes
Calories 1741.4 per serving
From food.com
Reviews 5.0
Total Time 25 hours 45 minutes
Calories 1741.4 per serving
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