MAKE AHEAD BEEF WELLINGTON RECIPES

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EPIC BEEF WELLINGTON RECIPE | JAMIE OLIVER RECIPES



Epic beef Wellington recipe | Jamie Oliver recipes image

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

1 kg centre fillet of beef trimmed (the timings below work perfectly for a fillet of roughly 10cm in diameter)
olive oil
2 knobs of unsalted butter
3 sprigs of fresh rosemary
1 red onion
2 cloves of garlic
600 g mixed mushrooms
100 g free-range chicken livers (cleaned)
1 tablespoon Worcestershire sauce
½ teaspoon truffle oil (optional)
50 g fresh breadcrumbs
1 x 500 g block puff pastry
1 large free-range egg
2 onions
4 sprigs of fresh thyme
1 heaped teaspoon blackcurrant jam
100 ml Maderia wine
1 heaped teaspoon English mustard
2 heaped teaspoons plain flour plus extra for dusting
600 ml organic beef stock (hot)

Steps:

    1. 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.
    2. Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate.
    3. 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.
    4. Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelise, stirring regularly.
    5. 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).
    6. 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).
    7. Preheat the oven to 210°C/425°F/gas 7.
    8. 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.
    9. 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.
    10. 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).
    11. 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.
    12. 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.
    13. 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.
    14. 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 APPETIZERS RECIPE: HOW TO MAKE IT



Beef Wellington Appetizers Recipe: How to Make It image

Flaky puff pastry, savory beef tenderloin and tangy horseradish cream easily come together for positively holiday-worthy hors d'oeuvres. —Joan Cooper, Sussex, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Total Time 60 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 16 appetizers (1-1/2 cups sauce).

Number Of Ingredients 19

2 beef tenderloin steaks (8 ounces each), cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1-1/4 cups chopped fresh mushrooms
2 shallots, chopped
2 garlic cloves, minced
1/3 cup sherry or chicken broth
1/3 cup heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh parsley
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, beaten
HORSERADISH CREAM:
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon minced chives
1/4 teaspoon pepper
Additional minced chives, optional

Steps:

  • In a large skillet, brown beef in 1 tablespoon oil. Remove and keep warm., In same skillet, saute mushrooms and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream, salt and pepper. Bring to a boil; cook until liquid is almost evaporated, about 7 minutes. Stir in beef and parsley; set aside and keep warm., Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square. Cut each into 16 squares. , Place 2 tablespoonfuls of beef mixture in center of half of squares. Top with remaining squares; press edges with a fork to seal. Place on parchment-lined baking sheets. Cut slits in top; brush with egg. Bake until golden brown, 14-16 minutes. , In a small bowl, combine horseradish cream ingredients; serve with appetizers. Garnish with additional chives if desired.

Nutrition Facts : Calories 315 calories, FatContent 22g fat (6g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 231mg sodium, CarbohydrateContent 19g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

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